Instructions: What is the history of the Toll House chocolate chip cookie?

The legendary TOLL HOUSE cookie got its name from a lovely old tollhouse on the outskirts of Whitman, Mass. Built in 1709 at the halfway point between Boston and New Bedford, it became a haven where weary travelers stopped for food, drink, and rest while they waited for a change of horses.

Mr. and Mrs. Wakefield purchased the historic old tollhouse in 1930 and turned it into the now-famous Toll House Inn. Mrs. Ruth Wakefield experimented with, and improved upon, many old dessert recipes. Her incredible baked desserts attracted people from all over New England.

One day, she was experimenting with a favorite Colonial cookie, the Butter Drop Do. She cut a bar of Nestle semi-sweet chocolate into tiny bits and added them to the cookie dough, half expecting them to melt. Instead the bits of chocolate held their shape, softening just slightly to a delicately creamy texture. Mrs. Wakefield named her delicious discovery the TOLL HOUSE Cookie.

The TOLL HOUSE Cookie soon became a widespread favorite. Everyone wanted the recipe to bake at home. So, with Mrs. Wakefields permission, Nestle put her recipe on the wrapper of their semi-sweet chocolate bar. As the popularity of the TOLL HOUSE Cookie grew, Nestle started looking for ways to make it easier for people to bake the recipe. They started producing a specially-scored chocolate bar, accompanied by a chopper for cutting the chocolate into small pieces.

In 1939, Nestle introduced the very first semi-sweet real chocolate morsels to American bakers in convenient, ready-to-use packages. In the 1940s, Mrs. Wakefield sold all legal rights to Nestle to use the TOLL HOUSE trademark. The rest is history! Nestle has printed the TOLL HOUSE Cookie recipe on more than 2 billion packages of TOLL HOUSE Semi-sweet Morsels, which are now flowing out of the bag at a rate of 168 million a day into desserts, cookies, cakes, and hundreds of other delicious treats.

The NESTLE TOLL HOUSE line has expanded to include Milk Chocolate Morsels, Premier White Morsels, Mini and Mega Sized Morsels and Butterscotch Morsels, as well as NESTLE baking bars, NESTLE cocoa, and NESTLE CHOCO BAKE.

Why are my Toll House cookies flat?

Tips on How to Avoid Flat Cookies

a.. Dont omit nuts. If you must, add 1-2 tablespoons extra flour.

a.. SOFTENING BUTTER: Soften butter at room temperature or in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. Check; if necessary, microwave 5 to 10 seconds more. Let stand until ready to use.

Butter should be softened just until it yields to light pressure.

b.. MELTED BUTTER: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable but not suggested.

c.. UNSALTED BUTTER: You may substitute unsalted butter, or omit salt from the recipe.

b.. When using margarine, do not soften. Use directly from the refrigerator.

c.. Use a good grade of margarine; avoid tub and light margarine.

d.. Dont overbeat.

e.. Use ungreased baking sheets.

f.. Allow baking sheets to cool between batches. Chill baking sheets briefly in the refrigerator or freezer to hasten cooling between batches.

g.. Wipe baking sheets clean of grease or wash and dry between batches.

h.. Add 1 to 2 tablespoons extra flour on humid or rainy days.

i.. Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.

a.. EGG SUBSTITUTES: Acceptable. Liquid egg substitutes may be used. Follow manufacturers directions for amount to substitute.

b.. EXTRA LARGE EGGS: Not recommended. Extra large eggs cause a flatter cookie than standard. If extra large eggs have already been added to the dough, you can add 1 to 2 tablespoons extra flour.

c.. NO EGGS: Acceptable. Omit eggs and use 2 tablespoons water. Bake 8 to 10 minutes, until lightly browned. Do not overbake. Store tightly sealed to prevent drying.

Makes a cookie that is chewy on the inside, crispy on the outside.

d.. ONE EGG: Acceptable. Cookie is very similar to original Nestle Toll House Cookie and is crispy on the outside, softer inside.

e.. EGG WHITES ONLY: Acceptable. Substitute 2 egg whites for each whole egg.

j.. Preheat oven fully at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.

k.. Use unsifted all-purpose flour. If the flour has already been sifted, add 2 tablespoons more flour. (Most flour sold in the supermarkets today is marked "Presifted," so there is no need for sifting.)

How do I make one large pan or bar cookie?

Its easy to make pan cookies with refrigerator cookie dough!

a.. Preheat oven to temperature shown on chart below.

b.. Cut ends off package and cut wrapper along seam to open. Remove dough.

c.. Press dough onto greased metal pan or glass dish. (See chart below.)

d.. Bake until edge is set and center is still slightly soft.

e.. Cool completely on wire rack. Cut into bars or wedges. (For baking sheet and pizza pan cookies, upon removing from oven, cool for one minute and carefully loosen cookie with spatula.)

f.. Store in a tightly sealed container or in baking pans, sheet, or dish covered tightly with plastic wrap or foil.

1 package (18 ounces) NESTLE TOLL HOUSE Chocolate Chip, Chocolate Chunk, or Peanut Butter Chocolate Chip Cookie Dough 13" x 9" baking pan or dish 375 F. 10 - 16 min.

Baking sheet or 10" to 12" pizza pan 375 F. 10 - 13 min.

9" tart or spring-form pan 375 F. 20 - 24 min.

11" x 7" baking dish 375 F. 22 - 24 min.

1 package (18 ounces) NESTLE TOLL HOUSE Chocolate Chip and White Fudge or Sugar Cookie Dough
13" x 9" baking pan or dish 375 F. 16 - 19 min.

Baking sheet or 10" to 12" pizza pan 375 F. 12 - 15 min.

9" tart or spring-form pan 375 F. 22 - 24 min.

11" x 7" baking dish 375 F. 23 - 26 min.

1 package (18 ounces) NESTLE TOLL HOUSE Reduced Fat Chocolate Chip Cookie Dough
13" x 9" baking pan or dish 350 F. 15 - 20 min.

Baking sheet or 10" to 12" pizza pan 350 F. 13 - 15 min.

9" tart or spring-form pan 350 F. 31 - 36 min.

12" x 7" baking dish 350 F. 28 - 30 min.

1 package (32 ounces) NESTLE TOLL HOUSE Chocolate Chip Cookie Dough 13" x 9" baking pan or dish 375 F. 25 - 30 min.

Baking sheet 375 F. 15 - 18 min.

How do I make the TOLL HOUSE cookies thick and chewy or thin and crispy?

CAKEY/SOFT: Omit granulated sugar. Use 3/4 cup butter, 1 cup brown sugar, and 3 eggs. Drop well-rounded tablespoons onto ungreased baking sheets.

Flatten slightly with back of spoon dipped in water. Bake in preheated 375 F. oven for 8 to 10 minutes, until golden brown. For a more rounded cookie, do not flatten. Bake 9 to 11 minutes.

CHEWY and THIN: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.

CHEWY and THICK: Use half the butter called for in the recipe. Drop well-rounded tablespoons onto ungreased baking sheets. Bake in preheated 350 F. oven 9 to 12 minutes, until lightly browned.

Makes 3 dozen
cookies. Store in airtight containers to prevent drying out.

CRISPY: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar, and 1 egg. Drop rounded tablespoons onto ungreased baking sheet. Flatten with bottom of glass dipped in water. Bake in preheated 375 F. oven for 9 to 11 minutes.

PUFFY: Reduce butter to 1/2 cup and add 1/2 cup solid vegetable shortening.

How do I adjust the NESTLE TOLL HOUSE cookie recipe for high altitude?

For high altitude baking at 5200 feet, make the following adjustments:

For the 12 oz. package recipe:
a.. Increase flour to 2 1/2 cups.

b.. Reduce brown sugar to 2/3 cup packed.

c.. Reduce granulated sugar to 2/3 cup.

d.. Add 2 tsp. water when adding flour to the dough.

e.. Bake drop cookies at 375 F. for 8 to 10 minutes.

f.. Bake the pan cookie at 375 F. for 17 to 19 minutes, or until golden brown.

For the 6 oz. package recipe:
a.. Increase flour to 1 1/4 cups.

b.. Use 1/3 cup granulated sugar.

c.. Use 1/3 cup packed brown sugar.

d.. Add 1 tsp. water with the flour.

e.. Bake at 375 F. for 8 to 10 minutes, just until light golden brown.

* Store in airtight container to reduce drying.

NOTE: For other altitudes, check with your Local County Extension Office or to request high altitude baking and food preparation information, write to:

Bulletin Room
171 Aylesworth SW
Colorado State University
If NESTLE morsels are white "bloomed", are they safe to consume?

Real chocolate contains large amounts of cocoa butter, which rises to the surface when its subjected to heat. When cooled, cocoa butter turns gray or white on the surface. To avoid bloom at home, store chocolate between 60-75 degrees in a cool, dry place. Although bloom is not harmful, it does cause chocolate to lose its normal, creamy texture. When heated or used in baking, the chocolate will regain its luster and color

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