Story has it that the chocolate chip cookie recipe was created by American Ruth Graves Wakefield, owner of the Toll House Inn, in 1933. She later sold the recipe to Nestle. Nestle’s bags of chocolate morsels carry the Toll House recipe.
Question: Can a recipe that is promoted to work with a particular brand of chocolate morsels work just as well using another brand?
Answer: A qualified yes. I just baked a batch of chocolate cookies this morning using the Nestle Toll House recipe but with Van Houten chocolate chips. And the cookies are fantastic.
Note, however, that substitutions don’t always work with all products and with all brands. Take, for instance, desiccated coconut. I have a macaroons recipe that works with some but not all brands of desiccated coconut. Why? Quality and formula. The coconuts used by some brands may be more mature than others; the drying formula may be different too.
It’s the same thing with chocolates. So, please don’t ask if the Toll House chocolate chip recipe will work using some other brand of chocolate morsels. That’s something you will have to find out for yourself if you decide on some other substitute.
Chocolate chip cookies, the Toll House recipePrint Pin
- Preheat the oven to 350F.
- In a bowl, whisk together the flour, baking soda and salt.
- In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract. Add the egg and beat until smooth. Add the flour mixture and stir until blended. The dough will be soft and sticky. Fold in the chocolate morsels.
- Drop by tablespoonfuls on an ungreased cookie sheet (I like to line it with baking paper) about two inches apart to allow room for spreading. Bake for nine to 11 minutes (nine minutes for a chewy cookies; 11 minutes for crisp cookies) with the cookie sheet one the middle rack of the oven.
- When the cookies are done, take out of the oven, leave to cool for two minutes on the sheet then transfer to a wire rack to cool some more. Leaving the newly baked cookies on the sheet to cool for two minutes help firm them up. Straight out of the oven, the cookies are still soft.
- If you don’t believe me, try lifting (use a spatula or you’ll burn your hand) one cookie right after they come out of the oven. Do it again with another cookie after two minutes. Notice the difference.
- Cooling on a wire rack prevents the cookies from turning soggy. Heat creates steam. The hot cookies still emit steam even after they have come out of the oven. The steam condenses, turns into moisture which gets trapped between the bottom of the cookie and the solid baking sheet. Ergo, soggy cookies. To prevent this from happening, allow air to circulate around the cookies freely so that instead of moisture getting trapped, it evaporates into the air.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.