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Original Nestlé Toll House Chocolate Chip Cookies
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.
3
chewiness
3
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
4
sweetness
2
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: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.24 (30th percentile)
Flour:Sugar0.89 (13th percentile)
Brown:White Sugar1.10 (59th percentile)
Egg:Flour0.36 (83th percentile)
Chocolate:Flour1.21 (79th percentile)
Fat %16.0 (49th percentile)
Sugar %22.3 (72th percentile)
Hydration0.36 (77th 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 %
16.0
Sugar %
22.3
Flour %
19.9
Hydration
0.36