Toll House Chocolate Chip Cookies Ca 1948
Step back in time and experience the nostalgia of Toll House Chocolate Chip Cookies Ca 1948, the iconic recipe that set the gold standard for homemade cookies. Featuring a perfect balance of rich, buttery dough, sweet semi-sweet chocolate chips, and a hint of vanilla, this timeless classic delivers soft centers with delicately crisp edges in every bite. Easy to prepare in just 15 minutes, these cookies offer optional chopped nuts for added texture and flavor, making them easily customizable. Whether you're baking for a crowd or indulging in a cozy treat, these legendary cookies are irresistibly delicious and perfect for any occasion. Keywords: Toll House chocolate chip cookies, classic cookie recipe, vintage baking, homemade cookies, 1948 chocolate chip cookies recipe.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a small mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing just until combined. Be careful not to overmix.
Stir in the semi-sweet chocolate chips and nuts (if using) by hand using a wooden spoon or spatula.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still soft.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.5 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
