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Original Toll House Chocolate Chip Cookies
The bag recipe that started it all: creamed butter, two sugars, and a full pound of morsels. The baseline formula every other chocolate chip cookie is measured against.
Flour:270 g
Dough:1,262 g
Makes 60 × 21g cookiesGrams
Original Recipe:
Ingredients
Flours (100%)
- 270.0gAll-Purpose Flour
Other ingredients
- 6.0gBaking Soda
- 6.0gSalt
- 227.0gUnsalted Butter
- 149.0gGranulated Sugar
- 160.0gPacked Brown Sugar
- 4.0gVanilla Extract
- 100.0gEggs
- 340.0gSemisweet Chocolate Chips
Instructions
1
Heat the oven to 375°F (190°C).
2
Whisk flour, baking soda, and salt.
3
Beat butter with both sugars and vanilla until creamy. Beat in the eggs one at a time.
4
Mix in the flour mixture, then stir in the chocolate chips.
1
Drop rounded tablespoons onto ungreased sheets.
2
Bake 9 to 11 minutes until golden. Cool 2 minutes on the sheet, then finish on a rack.
3
Makes about 5 dozen drop cookies.
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