The “Original Toll House Chocolate Chip Cookie” recipe is disputed, and to there are three serious contenders. I take Whitman history very seriously, so here’s my take on each of the three, and why I’ve settled on the one I believe to be the true Toll House recipe. As a bonus I’ll include my chocolate chip cookie recipe, honed during the pandemic.

There’s the back of the bag recipe, printed on Nestle Toll House Chocolate chips. This has changed over the years and while it’s the most popular nationwide, true Whitmanites know its Nestle’s recipe and not Ruth Graves Wakefield’s.

There’s the recipe Ruth published in her 1938 cookbook, “Toll House Tried and True Recipes”. You might think this is the real recipe, however…

Then there’s the Sue Brides recipe, passed down through her daughter Peg. Sue was the baker in the Toll House. I got this recipe from former State Representative Kathy Teahan, a true Whitmanite who once worked in the Toll House, and it’s the one I choose to believe.

“Back of the Bag”

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (2 sticks) butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels

  • 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)

Recipe

Step 1
Preheat oven to 375° F.

Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Tried and True Recipe - 1938

Ingredients

  • 1 cup butter

  • 3/4 cup brown sugar

  • 3/4 cup granulated sugar

  • 2 eggs beaten whole

  • 1 tsp baking soda dissolved in 1 tsp hot water

  • 2 1/4 cups flour sifted with 1 tsp salt

  • 1 cup chopped nuts

  • 2 bars (7 oz.) Nestlé's yellow label chocolate, semi-sweet, cut in pieces the size of a pea

  • 1 tsp vanilla

Recipe

Cream the butter, add sugars and beaten eggs. Dissolve baking soda in hot water and mix alternately with the flour and salt. Add nuts and chocolate pieces. Flavor with vanilla and drop half teaspoons on greased cookie sheet. Bake 10-12 minutes at 375°F. Makes 100 cookies.

 
 

From the Baker

Ingredients

  • 1½ cup shortening

  • 1⅛ cup sugar

  • 1⅛ cup brown sugar

  • 1½ tsp. vanilla

  • 3 eggs

  • 1½ tsp. salt

  • 3⅛ cup King Arthur all purpose flour

  • 1½ tsp. baking soda

  • 1½ tsp. hot water

  • 2 cup chocolate chips

Recipe

  • In small bowl, combine flour + salt

  • In large bowl, cream (beat) shortening, sugars + vanilla

  • Add eggs, one at a time, beating well after each. Gradually add flour mixture, alternating with baking soda dissolved in hot water

  • Chill overnight.

  • Preheat oven to 375°

  • Drop small spoonfuls onto ungreased baking sheet

  • Bake 9-12 minutes

  • Cool 2 minutes on baking sheet, remove to rack

 

Justin’s Lockdown Recipe

Recipe

  • In a medium saucepan, melt Crisco and set to the side to cool.

  • In a medium size bowl, combine cake flour, all-purpose flour, kosher salt, cornstarch, and baking soda. Whisk together.

  • Using a stand mixer fitted with the whisk attachment, add light brown sugar and granulated sugar. Whisk together on medium speed then slowly stream in the Crisco.

  • Once combined mix in the eggs one at a time followed by the egg yolks.

  • Once smooth switch to the paddle attachment and mix in the flour mixture until smooth.

  • Add in chocolate chips. Mix until combined.

  • Place in a bowl, cover, and refrigerate overnight.

  • Weigh each dough ball out to about 100g and place on a parchment lined baking sheet.

  • Bake in a 385° oven for about 16 minutes.

  • Set on a wire rack to cool before serving.

INGREDIENTS

  • 1.5 cups cake flour

  • 2 cups all purpose flour

  • 1.5 tsp kosher salt

  • 2 tsp corn starch

  • 1/2 tsp baking soda

  • 1.5 cups Crisco

  • 1.25 cups brown sugar

  • 1/2 cup white granulated sugar

  • 2 eggs

  • 3 egg yolks

  • 1 lb (450g) Semi-sweet chips