I’m pretty sure everyone has had a Toll House Chocolate Chip Cookie at least once in their lifetime before. They are the iconic cookie that made the industry what it is today. Fun fact, the Original Toll House Cookie factory was only one town away from where I grew up, in Whitman, MA. There’s no excuse or special holiday needed for these guys to get baked off. In fact, my mom would make a batch, if not two, a week. They are addictive.
We took one of our old friend’s (Sarah Keffer) techniques of knocking the cookies down a couple times throughout the bake to get a little wrinkly on the top and flatten them a bit. I don’t know how I made cookies without my Baking Steel. The Steel blasts heat directly through the sheet tray - creating a crispy exterior with a warm moist interior. Basically the best cookie ever. But then again, have you ever had a bad cookie?
Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Toll House Semi-Sweet Morsels
1 cup chopped nuts (optional)
PREHEAT oven with Baking Steel on top rack to 375° F for 30 minutes.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown on top of your Baking Steel. Mid way through the bake, carefully pick up the sheet tray and drop it, causing the cookie batter to flatten. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. If you want to live on the edge, add a little sea salt to each cookie…