The Accidental Icon: A Toll House Chocolate-Chip Origin Story
Recipe At A Glance
- Origin: United States — Toll House Inn, 1930s
- Yield: 24 cookies
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.7/5
The first time we browned the butter for these, the whole place smelled like toffee and movie night. A happy accident that became the cookie standard—ours lean nutty and nostalgic.
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🍪 The Accidental Icon: A Toll House Chocolate-Chip Origin Story — Full Recipe
Recipe At a Glance
- Origin: United States — Toll House Inn, 1930s
- Yield: 24 cookies
- Total Time: PT1H
- Difficulty: Easy
- Rating: 4.7
Ingredients
- 150 g unsalted butter, melted & cooled (2/3 cup)
- 150 g brown sugar (3/4 cup, packed)
- 100 g white sugar (1/2 cup)
- 1 large egg + 1 yolk
- 2 tsp vanilla
- 260 g all-purpose flour (2 cups + 1 tbsp)
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 220 g chocolate chips/chunks (1 1/4 cups)
Method
- Whisk butter and sugars; add egg, yolk, vanilla.
- Fold in dry: flour, baking soda, salt.
- Stir in chocolate. Chill 30 min.
- Scoop 2 tbsp mounds; bake 350°F / 177°C for 10–12 min.
- Tap pan once; cool 10 min on sheet.
Tips
For rippled edges, tap the tray twice right out of the oven.
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