or scroll for handy tips and a little nostalgia.
The recipe first appeared in Wakefield’s “Tried and True” cookbook in 1938.
Like our Anzac Biscuits, the Toll House Cookie became embedded further in US culture and history when they became a popular inclusion in care packages sent to American soldiers serving overseas.
In fact, I’d never heard of this name for choc chip cookies until I came across a recipe here in Australia in an old community cookbook designed to raise funds for a charitable organisation.
And you can never have too many awesome biscuit recipes, right?!
I’m so glad I baked up these original Choc Chip Cookies following this recipe. The cookies are:
- super crunchy and packed with choc chips
- my new favourite choc chip cookies (and I’ve tried many recipes over the years)
- easy to make, with an interesting method.
The ingredients you’ll need are:
- an egg
- brown sugar
- vanilla extract
- choc chips
- SR flour (or plain / all purpose flour + baking powder)
- butter, melted.
The ingredient measurements can be found in the recipe card at the end of this post.
Start by pre-heating your oven to moderate (180 degrees celsius/355 degrees fahrenheit) and greasing 3 baking trays.
TIP: Measure out the butter and melt it first so the butter so it can cool while you are measuring out the other ingredients and starting to mix up the cookie dough. If the butter is piping hot it might melt the chocolate chips – something you want to avoid.
Next, add the egg to a mixing bowl and beat well. If using a handheld electric mixer, beat on med-high for about 30 seconds (see picture 1 below).
Add the sugar and beat again until the mixture is smooth and a paler colour (see picture 2 below).
Add both the vanilla and choc chips and stir into mixture with a spoon until combined (see picture 3 below).
Sift half of the flour into the mixture and stir into mixture with a spoon until combined. Sift the other half of the flour into the mixture and stir again until combined (see picture 4 below).
Add the melted butter (see picture 5 below) and stir into the mixture with a spoon until combined (see picture 6 below).
Place small heaps of the cookie dough onto the greased trays, leaving room for cookies to spread a little.
Bake for 15 minutes.
Allow cookies to cool on trays for 5 minutes before transferring to a cooling tray using a pallet knife.
- Substitute half of the choc chips for peanuts.
- Substitute brown sugar for white sugar for crunchier cookies.
If you love the recipe, please leave a rating or comment below. Thanks! ⭐⭐⭐⭐⭐
Q. How do I store these cookies?
Once the cookies have completely cooled, store in an airtight container for up to a week.
Q. Why are my cookies flat?
If your cookies have flattened too much during cooking, it’s likely that your oven was too hot. Reduce the oven temperature next time.
Q. Do you have other recipes from the US?
Q. Do you have other cookie/biscuit recipes?
- 1 egg
- 3/4 cup brown sugar (145 grams)
- 1 teaspoon vanilla extract
- 1 cup choc chips (200 grams)
- 1 3/4 cup SR flour (260 grams) (or 1 3/4 cup plain / all purpose flour + 4 teaspoons baking powder)
- 125 grams butter, melted
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Grease 3 baking trays.
- Beat egg well. Add sugar and beat again until mixture is smooth and a paler colour.
- Add vanilla and choc chips and stir into mixture with a spoon until combined.
- Sift half of the flour into the mixture and stir into mixture with a spoon until combined. Sift the other half of the flour into the mixture and stir again until combined.
- Add melted butter and stir into mixture with a spoon until combined.
- Form into small heaps on trays, leaving room for cookies to spread a little.
- Bake for 15 minutes. Allow to cool on trays for 5 minutes before transferring to a cooling tray using a pallet knife.