Uncovering the Authentic Nestle Toll House Chocolate Chip Cookie Recipe: The Shortening Secret
Step back in time and indulge your nostalgic cravings with a legendary recipe for chocolate chip cookies, widely believed to be the closest rendition to the original Nestle Toll House creation. This isn’t just any cookie recipe; it’s a culinary journey back to the roots of America’s favorite sweet treat, derived from a fascinating radio program titled “Uncovering The Original Toll House Cookie Recipe with Maria Stefanos.” The insights shared come directly from Peg, the daughter of Sue Brides, who was a trusted assistant to Ruth Wakefield herself – the visionary behind the Toll House Inn and the accidental inventor of the chocolate chip cookie. Get ready to bake a piece of history!
A heartfelt thank you goes out to Peg for generously sharing her cherished memory of this iconic recipe. While it bears a striking resemblance to the well-known version found on the back of Nestle Toll House chocolate chip bags, there are a few distinct differences that set this particular recipe apart. Most notably, it calls for approximately 1.5 times the quantity of ingredients, and crucially, it features shortening as the primary fat instead of butter. Another intriguing detail is the instruction to dissolve the baking soda in water before adding it to the batter – a technique that sparks much debate among avid bakers and one we explore further in this article.
Does Dissolving Baking Soda Really Make a Difference in Cookies?
The practice of dissolving baking soda in water, or sometimes milk, is a callback to many older baking recipes, including some of the very first iterations of the Toll House cookie. It’s a detail often overlooked in modern recipes, leaving many to wonder if it truly impacts the final product. For years, bakers have debated whether this step is a vital secret or merely an old-fashioned quirk. To settle this culinary mystery, a direct comparison was recently undertaken.
A controlled test was performed where two batches of cookies were made: one with baking soda dissolved in water as specified in this “original” recipe, and another with the baking soda simply mixed into the dry flour, as is common practice today. Surprisingly, the immediate results showed very little discernible difference in the texture, rise, or appearance of the baked cookies. Both batches were equally delicious and satisfying. However, the argument for dissolving baking soda persists, rooted in basic baking chemistry.
Dissolving baking soda in a liquid before adding it to your batter can ensure a more even distribution of the leavening agent throughout the dough. This might prevent pockets of concentrated soda, leading to a more consistent rise and texture across all your cookies. Furthermore, pre-dissolving could potentially activate the baking soda more quickly, initiating the leavening process sooner once it interacts with acidic ingredients in the dough. While the visual differences in the test might have been subtle, the scientific principles suggest that this classic technique could contribute to a finely tuned crumb and a uniformly tender cookie. If you’ve ever noticed a significant difference in your own baking when employing this method, we’d love to hear about your experience!
Butter vs. Shortening: A Tale of Two Textures
While the baking soda experiment yielded nuanced results, the difference between using butter and shortening as the primary fat in these chocolate chip cookies was strikingly apparent. A batch prepared with an equal weight of butter resulted in cookies that spread considerably more, producing a flatter, crispier profile. This effect highlights a fundamental principle in baking: the type of fat dramatically influences cookie texture and spread.
Shortening, which is 100% fat and has a higher melting point than butter, creates a thicker, softer, and more consistent cookie that holds its shape better during baking. It also contributes to a wonderfully tender crumb. Butter, on the other hand, contains water (typically around 15-20%) and milk solids, which evaporate during baking and cause cookies to spread more and brown faster due to the milk solids caramelizing. For those who prioritize a rich, buttery flavor and a delicate, often crispier texture, all culinary roads might lead back to recipes that highlight butter. However, if your preference, or that of your audience, leans towards a significantly thicker, supremely soft, and delightfully chewy cookie that doesn’t spread too much, then this 100% shortening version of the original Toll House cookie recipe is an absolute must-try. It delivers a distinct textural experience that truly sets it apart.
The Importance of Room Temperature Eggs in Baking
The recommendation to use room temperature eggs in baking is more than just a minor detail; it’s a foundational practice that significantly impacts the texture and consistency of your baked goods. Cold eggs, when added to creamed butter and sugar, can cause the fat to seize up and the mixture to curdle. This happens because the cold eggs solidify the fat, preventing proper emulsification.
When eggs are at room temperature, their proteins are more relaxed, allowing them to better integrate with the fat and sugar mixture. This promotes a smooth, cohesive batter or dough that holds air more effectively. The result is a more even bake, a finer crumb, and ultimately, fluffier and more tender cookies, cakes, or pastries. While powerful stand mixers can often overcome the initial curdling caused by cold eggs in forgiving recipes like these cookies, the benefits of room temperature eggs are undeniable, especially in more delicate recipes or when mixing by hand. A simple yet effective trick to quickly bring eggs to room temperature is to submerge them in a bowl of warm (not hot) water for approximately 30 to 60 seconds before cracking them. This small step can make a big difference in your baking success.
Small Batch Shortening Chocolate Chip Cookies: Perfect for Testing and Smaller Cravings
Sometimes, a full batch of 60-90 cookies is simply too much, whether you’re baking for a smaller household, want to test out a new recipe variation, or just need a modest treat. This small batch version of the “original” shortening chocolate chip cookies allows you to experience the unique texture and flavor of this classic without committing to an overwhelming quantity. It’s also an excellent way to experiment with the dissolving baking soda technique or the nuances of shortening versus butter on a smaller scale.
For precision and consistent results, especially when scaling down recipes, baking by weight is highly recommended. Here are the precise gram measurements for a perfectly portioned small batch, yielding approximately 18 to 20 delicious cookies:
- 96 grams shortening (conveniently, half of a standard Crisco stick)
- 72 grams brown sugar
- 72 grams granulated sugar
- 1 large egg (at room temperature, if possible, for best emulsification)
- ¾ teaspoon vanilla extract (or ½ teaspoon, adjust to your preference for vanilla intensity)
- ½ teaspoon salt (2.5 grams salt)
- ½ teaspoon baking soda dissolved in ½ teaspoon hot water (2.5 grams soda)
- 132 grams of King Arthur all-purpose flour (or your preferred brand)
- 1 cup or more of your favorite semisweet chocolate chips (feel free to mix in other chocolate types or nuts)
Although detailed instructions weren’t explicitly provided in the radio show transcript, a standard method for this type of cookie works beautifully. Begin by creaming the shortening and both sugars thoroughly until light and fluffy. Then, incorporate the room temperature egg, beating until the mixture is well emulsified and appears light in color and texture. Next, beat in the vanilla extract and salt. After ensuring the baking soda is fully dissolved in the hot water, add it to the batter and mix until just combined. Gradually add the flour, mixing on low speed until almost fully incorporated, then gently fold in your chosen chocolate chips (and any nuts, if using). Scoop uniform balls of dough onto baking sheets. Bake at 350°F (175°C) for approximately 13 minutes, or until the edges are lightly golden. The resulting cookies are thick, soft, and wonderfully chewy – a true taste of cookie history.
Transforming Dough: Nestle Toll House Chocolate Chip Cookie Bars
The versatility of this “original” Nestle Toll House chocolate chip cookie dough extends beyond traditional dropped cookies. It adapts exceptionally well to create delightful cookie bars, offering a convenient and equally delicious alternative. By baking the dough in a single pan, you achieve a uniform texture throughout, often resulting in an even chewier consistency, especially in the center.
When prepared as bars in a square glass dish, the small batch version of this shortening-based dough baked and browned beautifully and evenly. The texture was a highlight: wonderfully dense and satisfyingly chewy, characteristics often desired in a good cookie bar. While the absence of butter means a different flavor profile, the superior texture often compensates for it. To add depth and complexity to the flavor, especially when not relying on butter, consider incorporating a variety of chocolate chips (e.g., milk, dark, white chocolate) and adding complementary mix-ins like pecans or walnuts. The nuts provide a pleasant crunch and an earthy note that beautifully balances the sweetness of the chocolate. Cookie bars are also a fantastic option for potlucks, parties, or easy weeknight desserts, as they require less individual handling and bake time compared to scooping and baking dozens of individual cookies.
Shortening Thoughts: Understanding Crisco Sticks and Storage
While butter often takes center stage in modern baking for its rich flavor, shortening remains a valuable ingredient, particularly when a specific texture is desired, such as the thick, soft chewiness characteristic of these “original” Toll House cookies. However, it’s worth noting some important considerations regarding shortening, especially when it comes to storage and its impact on flavor.
A common observation among bakers is that shortening, particularly after being opened, doesn’t always maintain its fresh flavor over extended periods. It can sometimes develop an off-flavor, which can then transfer to your baked goods. This change might be linked to the reformulation of shortening around 2007, when most trans fats were removed in response to health concerns. While a healthier product, this change may have altered its stability and shelf life, causing it to become rancid more quickly if not stored properly. For bakers who don’t use large quantities of shortening frequently, opting for smaller cans or the convenient stick form can be beneficial. Although shortening sticks might be slightly less economical per ounce compared to larger tubs, their individual wrapping provides an excellent barrier against air and light, which are primary culprits in fat degradation. This individual packaging can significantly extend their freshness, ensuring that your cookies always taste their best. Always check the expiration date and be mindful of any unusual odors before using.
Pro Tip: Refrigerating Shortening Sticks for Extended Freshness
A fantastic reader tip, shared by Mollie, highlights an excellent strategy for maintaining the freshness of shortening sticks. She and her mother make it a practice to store their shortening sticks in the refrigerator. This is a brilliant piece of advice, particularly for those of us who grew up simply stashing shortening in a pantry cabinet. Just like other fats, shortening can benefit significantly from colder storage. Keeping shortening in the refrigerator slows down the oxidation process, which is responsible for rancidity and off-flavors. This simple act of refrigeration can substantially extend its shelf life, preserving its neutral flavor and optimal baking performance for longer. Consider adopting this habit to ensure your shortening-based baked goods always taste as fresh and pure as intended.
Exploring this “original” Nestle Toll House chocolate chip cookie recipe is more than just baking; it’s a dive into culinary history and the science of what makes a truly great cookie. Whether you’re intrigued by the dissolved baking soda, the unique texture from shortening, or simply seeking a taste of nostalgia, this recipe offers a rewarding experience. Happy baking!
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Recipe
Possibly The Original Toll House Chocolate Chip Cookies
Anna
Pin Recipe
10 minutes
15 minutes
1 hour
1 hour
25 minutes
Dessert
American
60
cookies
Ingredients
-
1 ½
cups
Crisco brand shortening**
(288 grams) -
1 ⅛
cups
light brown sugar
(225 grams) -
1 ⅛
cups
granulated sugar
(225 grams) -
3
large
eggs, room temperature
(See tip at the bottom) -
1 ½
teaspoon
vanilla extract -
1 ½
teaspoon
salt -
1 ½
teaspoon
baking soda -
1 ½
teaspoon
water -
3
cups
plus 2 tablespoons all-purpose flour (King Arthur)
(396 grams) -
3
cups
semisweet chocolate chips (about 1 ½ bags)
Instructions
-
Preheat oven to 350 degrees F. Have ready three baking sheets lined with parchment paper.
-
With an electric mixer, beat shortening, sugar and brown sugar until creamy. Add the eggs and vanilla on medium speed for 3-5 minutes. Beat in salt. Dissolve baking soda in water and add to batter. Stir until fully blended.
-
Gradually add flour, stirring until almost fully blended. Add chocolate chips and stir until chips are mixed in and flour is fully absorbed.
-
Using a medium size cookie scoop, scoop balls of dough and arrange on baking sheets spacing 2 ½ inches apart.
-
Bake one sheet at a time for about 12 to 14 minutes or until edges are slightly browned.
-
Remove cookies from baking sheets and cool on racks. Repeat with remaining dough.
Notes
baking soda, Nestle Toll House, Shortening
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