Image: Photographer unknown
The chocolate-chip cookie has been extremely popular since it was first baked by Ruth Graves Wakefield. Ruth and her husband were running the Toll House Inn on Route 18 near Whitman, Massachusetts where she baked all the food for their guests. Apparently there are a number of myths as to how this recipe for the cookies was created. “One story goes that, one night Ruth was whipping up a batch of the colonial Chocolate Butter Drop Do Cookies but realised she was out of baker’s chocolate. Instead she chopped up a block of Nestlé semi-sweet chocolate. She had been given this chocolate by Andrew Nestlé from what we know today as the Nestlé Company. Expecting the chocolate to melt and blend through the dough much like the baker’s chocolate, she was surprised to find it staying in its original form, all softened and gooey to eat.” Author: Ruth Graves Wakefield
Ruth was also a dietitian and a food lecturer, it is thought that she may have created the “Toll House Cookie” with planning, skill & knowledge of baking and cooking. I’m sure that she would not have even thought about just how popular the cookies would become and remain a treat decades later. Ruth called her new cookie the “Chocolate Crunch Cookie” and published the recipe in a number of Boston & New England newspapers and The Betty Crocker Cooking School of the Air radio program. The cookie became very popular was renamed the “Toll House Chocolate Crunch Cookie” in 1936.
Nestle Toll house Cookie Packaging
Image: Garter Blue
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (11-oz. pkg.) semi-sweet chocolate morsels
- 1 cup chopped nuts
Set oven to 375° F. In a small bowl, mix flour, salt and baking soda and set aside. In a larger bowl, cream butter and sugars and add vanilla extract. Blend until smooth and creamy. Add one egg and beat well. Add the second egg and beat well. Gradually fold in flour mixture and stir in chocolate pieces. Drop a tablespoon size dollop onto baking sheets and bake cookies until golden brown or for around 10 minutes. Remove from oven and allow to cool on trays for 2 minutes before transferring to a wire rack to cool completely.
Nestle Toll House Cookie Tin
Image: Garter Blue
Triple Choc Chip Cookies
- Hand or stand mixer
- 2 x Baking trays
- Baking Paper to cover trays
- 1 x Tablespoon
- Wire cooling rack
- 1x teaspoon
- 1 x small snap lock bag
- 250 g butter room temperature
- 150 g castor sugar (2/3 cup)
- 1 teaspoon vanilla extract
- 195 g condensed milk 1/2 can
- 2 1/2 cups Self raising flour sifted
- 3 x 125 g packets choc bits milk, white & dark
- 1 Tbsn extra self raising flour
- 125 g extra milk or white choc bits for decoration
- Collect all ingredients & equipment. Preheat oven to 180˚C.
- Line baking tray with baking paper
- Cream butter, sugar and vanilla in the mixer until light & fluffy.
- Scrape down mixture around the sides of the mixer. Then while beating, pour in condensed milk. Continue mixing until combined.
- Add flour and choc bits into the butter & sugar mixture.
- Mix on slow speed until combined.
- Roll heaped Tbspns of the mixture (40g each for large cookies) into balls and place onto baking trays. Allow room for spreading. ** Make balls 50g each for larger cookies - try a test run of 1 or 2 cookies to determine the size you prefer.
- Dip a fork into the extra flour and flatten cookies slightly. Try and keep the round shape when pressing down.
- Bake for 18 - 20 mins or until lightly golden in colour. Try baking 2 trays at once, swapping trays over after 10 mins.
- Allow cookies to remain on the trays for 5 mins before cooling on a wire cooling rackCookie sizes: Left cookie: 40g rolled only Middle cookie: 40g fork pressed Right cookie: 50g fork pressed
- Make today, roll and press into freezer proof container between layers of baking paper and freeze for up to 2 months.When you're ready to bake, peel the cookies off the paper and bake a few minutes longer than if you make them fresh until lightly golden.
- Microwave choc bits in a snap-lock bag for 15 sec intervals until melted. OR Melt the extra choc bits in a bowl over a saucepan 1/2 filled with boiling water until melted. Use a teaspoon to drizzle the melted chocolate over the cookies. Don't let the water mix with the chocolate or it will harden & seize.
- Push all the melted chocolate to one corner of the snap lock bag.
- Snip a few mm's off the corner with scissors
- Let the chocolate drizzle over the cookies.