Chocolate chip cookies are my weakness.
These are crunchy on the outside and soft and chewy in the centre. The dough’s salted notes highlight the slight bitterness of the semi-sweet chocolate morsels. Happiness in a cookie (or 40)!
I first learned about this recipe through Friends, my favourite TV show ever. Phoebe’s grandmother is burning in hell because she lied about this being originally from her family. It was the Nestlé® Toll House® recipe.
Mrs Ruth Wakefield wrote the original recipe for her Toll House restaurant in Massachusetts, USA. Nestlé® bought the recipe from her. A version of the recipe appears on the Nestlé® Toll House® semi-sweet morsel packs.
Over the years I have introduced some tweaks to enhance some of the flavours. In addition, I follow Michael Chu’s recommendations to achieve the perfect cookie.
Below is my adaptation, I hope you like it. And, if you have any questions, let me know in the comments!
Happy baking! 🍪
- food blender
- baking tray
- 220 g salted butter room-temperature
- 150 g golden caster sugar
- 165 g light brown sugar
- 5 g vanilla paste
- 100 g eggs (2 large eggs)
- 360 g plain flour unsifted
- 5 g baking soda
- 6 g salt
- 340 g semi-sweet chocolate chips
- 150 g chopped nuts walnuts or hazelnuts
- Combine the flour with the salt and baking soda, set aside
- Cream the butter until pale, with the mixer in low speed (about 20-30 min)
- Add the combination of both types of sugar and mix well
- Add the vanilla paste and mix until smooth
- Mix in the eggs, one at a time, until fully incorporated
- Spoon in the flour mixture, slowly, ensuring the flour has completely integrated into the batter before adding more
- Take the dough off the blender and mix in the chocolate chips with a spatula
- Incorporate the chopped nuts, if desired
- Rest the dough on the refrigerator for at least 3 hours
- Preheat the oven to 190º C / 170º C (fan) / 375º F
- Line the baking tray with parchment paper, or a silicone mat
- Scoop portions of the dough and add place them on the tray
- Bake for minimum 8 minutes, maximum 10, per batch
- Rest the baked cookies in the pan for 5 min
- Transfer to a wire rack to cool completely