Few things seems more quintessentially American than enjoying a freshly baked chocolate chip cookie! Especially if Grandma just made it! My Grandmother always made the BEST chocolate chip cookies! Didn't everyone's...?!?

We can all say a big "thank you" to Ruth Wakefield who created the very first chocolate chip cookie. In the 1930s, Ruth ran the Toll House Inn Restaurant in Massachusetts. It was here where one fateful day she chopped up a Nestlé chocolate bar to add to her cookie recipe. Originally named the "Toll House Crunch Cookie," Ruth later made a deal with the Nestlé company. She provided her cookie recipe to be be printed on the chocolate bars and she would receive a lifetime supply of chocolate. Or so the story goes... Her daughter claims that the recipe printed on the package of chocolate chips is not quite the original recipe. Nestlé later created and marketed chocolate chips to be used especially for cookies.

Today, we can still enjoy these classic cookies. Even with less sugar, they are still sweet and buttery! The secret is to use lots of chocolate chips! Oh, and a cookie scoop for uniform shape and even baking. Nestlé has been using the same recipe of over 80 years, so you know it MUST be good! I just made a few adjustments to make them even better (and gluten free!)

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Original Nestlé Toll House Chocolate Chip Cookie Recipe

2 sticks of butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 tsp. vanilla

2 eggs

2 c. chocolate chips

1 c. chopped nuts, optional

2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

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Why did my cookies spread?

If your cookies are spreading into a giant puddle there could be a few culprits. First, the ingredients could be too warm. Chill the dough to allow the butter to re-solidify. Second, the cookies may have been mixed way too much. Lastly, your leavening agent may have expired. For the best results, test prior to use.

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Prefer a chewier cookie?

For a chewier cookie- add an extra egg yolk or use more brown sugar (than white sugar.)

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Can the cookies be frozen?

Of course! Baked and wrapped tightly, these cookies will keep well in the freezer for up to 2 months. You can also freeze the cookie dough. Freeze the dough already scooped into balls. Then, allow frozen cookie dough balls to sit on the counter for 1-2 hours prior to baking. You can also bake the cookies from frozen dough by adding a few minutes to the baking time (13-15 minutes total and the outside will look darker.)

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Storage and Reheating

Store baked cookies in an airtight container for 4-5 days. They can also be frozen for up to 2 months. To enjoy a warm cookie, simply bake at 350 degrees for 3-5 minutes.

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Craving more???

Gluten Free Brookies

Remake: Katie Lee's Miso Chocolate Chip Cookies (Gluten Free)

Gluten Free Cannoli Cookies