Original Nestlé Toll House Chocolate Chip Cookies

Name: Original Nestlé Toll House Chocolate Chip Cookies
Cook time: 11 min
Yield: 60 cookies
Ingredients: 2.25 cups all-purpose flour; 2 sticks butter; 0.75 cups granulated sugar; 0.75 cups packed brown sugar; 2 each eggs; 1 tsp vanilla extract; 1 tsp baking soda; 1 tsp salt; 12 oz semi-sweet chocolate chips; 1 cups chopped walnuts

Ruth Wakefield · Nestlé / Toll House Inn · 1938 · Original Recipe

THE original chocolate chip cookie recipe. Ruth Wakefield created it at the Toll House Inn. Nestlé acquired the recipe in exchange for a lifetime supply of chocolate. The gold standard against which all others are measured.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

classicbalancedcrisp edgessoft centernostalgicversatile

Ingredients

all-purpose flour(sifted)2.25 cups (281g)

butter(softened)2 sticks (226g)

granulated sugar0.75 cups (150g)

packed brown sugar0.75 cups (165g)

eggs2 each (100g)

vanilla extract1 tsp (4g)

baking soda1 tsp (6g)

salt1 tsp (6g)

semi-sweet chocolate chips12 oz (340g)

chopped walnuts(optional)1 cups (120g)

Total dough weight1.4kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 9-11 min
Chill: None
Yield: ~60 cookies
Sheet Prep: ungreased

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.5. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.24 (29th percentile)

Flour:Sugar0.89 (18th percentile)

Brown:White Sugar1.10 (70th percentile)

Egg:Flour0.36 (78th percentile)

Chocolate:Flour1.21 (80th percentile)

Fat %16.2 (53th percentile)

Sugar %22.5 (66th percentile)

Hydration0.36 (71th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.24

Flour:Sugar

0.89

Brown:White Sugar

1.10

Egg:Flour

0.36

Chocolate:Flour

1.21

Fat %

16.2

Sugar %

22.5

Flour %

20.1

Hydration