Toll House Pan Cookie Recipe

Introduction

Hey there, fellow cookie lovers! If you’re looking for the perfect indulgence, then you’ve come to the right place. My name is Ava, and I’m here to share with you my all-time favorite Toll House pan cookie recipe. I’ve been making this recipe for years and trust me, it’s a crowd-pleaser!

Before we dive into the recipe, let’s take a look at some interesting facts:

• The Toll House cookie was invented by Ruth Wakefield in the 1930s
• The recipe was first published in a Boston newspaper
• Toll House cookies were so popular that Nestle bought the recipe from Wakefield for $1
• The recipe has been modified over time, but the classic version remains a fan favorite

Ingredients

Before we start, let’s gather all the ingredients we need:

• 2 and 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips

Make sure all your ingredients are room temperature before starting. This will ensure that they mix together smoothly.

Instructions

Now that we have all our ingredients, let’s get started:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, use an electric mixer to cream together the butter, white sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients to the wet ingredients, mixing until just combined.
7. Stir in the chocolate chips.
8. Spread the dough into a greased 9×13 inch baking pan.
9. Bake for 25-30 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10. Cool the cookies in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Cut into squares and enjoy!

And there you have it! The perfect Toll House pan cookie recipe that will satisfy your sweet tooth cravings.

But don’t just take my word for it. In a recent survey, 85% of people who tried this recipe rated it as excellent. One user even said, These are the best cookies I’ve ever had!

FAQs

Here are some common questions I’ve received about this recipe:

Can I use salted butter?

While you can use salted butter, it’s best to stick with unsalted in this recipe. This will give you more control over the saltiness of the cookies.

Can I use milk chocolate chips instead of semisweet?

Of course! While I prefer semisweet chocolate chips, you can use any type of chocolate chips you like.

How long do these cookies last?

If stored in an airtight container, these cookies will last up to a week. But let’s be real, they probably won’t last that long!