During this chocolate chip cookie project, I’ve run across baker after baker who says the original Toll House recipe is a classic for a reason, and they simply make a few tweaks to it to make it more their own. I have a lot of appreciation for classics, those recipes that have stood the test of time and are loved year after year, so I figured for my next batch I ought to try this classic.
Of course I adapted it to use freshly made whole wheat flour from my grain mill, and I use Guittard Extra Dark Chocolate Chips. I reduced the recipe to make a half batch, but kept the vanilla extract at 1 teaspoon.
I also chilled the dough overnight before baking/freezing. This isn’t something I’ve done a side-by-side comparison on to see if the long chilling period actually develops the flavors more, but I figure that since I’m using whole grain wheat flour I might as well give it the chance to soak up the liquids in the dough and meld together more.
The first batch, which was chilled in the refrigerator and not frozen, baked up too spread out and flat. The flavor was good — classic chocolate chip cookies from childhood.
The second batch, from the frozen balls placed on a parchment-lined heavy baking sheet, turned out fabulously. I upped the oven temperature to 450°, did 3 minutes in the upper part of the oven, and then moved the sheet to the lower part of the oven for 3 1/2 minutes. The high temperature helped brown and crisp the outside and bottom, while the short baking time left the insides soft.
In the future, I’ll try flattening the dough balls out some before freezing because I’m curious what that would do to the shape.
The chilling instructions are a bit fussy on this recipe, but since they resulted in the texture I was shooting for it’s worth it to me.
Whole Wheat Toll House Chocolate Chip Cookies
Adapted from Original Nestle Toll House Chocolate Chip Cookies
- 6 ounces freshly-milled hard white wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 75 grams granulated sugar
- 75 grams dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Guittard Extra Dark Chocolate Chips
Mix together the flour, baking soda, and salt in small bowl.
In a separate bowl (or mixer bowl), cream the butter, granulated sugar, brown sugar, and vanilla extract. Add egg and beat until smooth. Gradually mix in the flour mixture, stopping before it’s fully incorporated and finish with a spatula by hand so it doesn’t get over-mixed. Stir in chocolate chips.
Using a medium cookie scoop, form balls, flatten if desired, and place on a cookie sheet. Cover with plastic wrap and refrigerate overnight, then transfer to the freezer.Once frozen solid, preheat the oven to 450° with one rack in the upper part of the oven and one rack in the lower part. Keep the dough in the freezer so it’s nice and solid when baked.
Place dough balls three inches apart on a parchment-lined baking sheet. Bake for 3 minutes on the top rack, then move the baking sheet to the lower rack and bake for 3 1/2 more minutes.
Cool on baking sheet for a couple of minutes, then move to a wire rack to cool completely.
If baking another batch, use a cool cookie sheet so the cookies don’t spread too much.
The rest of the dough balls can be bagged and stored in the freezer and baked up whenever you want fresh cookies.
Chocolate chip cookie project posts
- Chocolate chip cookie project, part 11 - The good butter flavor was sorely missed in this cookie that had canola oil instead
- Chocolate chip cookie project, part 10 - A trial with cider vinegar, but too many flavors going on for my top chocolate chip cookie choice
- Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie - The secret to a thick chocolate chip cookie that's soft in the middle and crisp on the edges is apparently to bake it in a pan.
- Chocolate chip cookie project, part 9 - Cook's Illustrated recipe modified with less butter and more flour
- Chocolate chip cookie project, part 8 - Thick and cakey, with less butter and adjusted sugar
- Chocolate chip cookie project, part 7 - Classic Toll House with half butter/half shortening
- Chocolate chip cookie project, part 6 - Lots of additions to make soft and thick cookies
- Chocolate chip cookie project, part 5 - The classic Toll House flavor, with baking modifications to make them thicker after baking
- Chocolate chip cookie project, part 4 - Thick and cakey but not sweet and rich
- Chocolate chip cookie project, part 3 - Cook's Illustrated adaptation, decadently rich flavor and texture, but not thick
- Chocolate chip cookie project, part 2 - Thick, but questionable flavor (highly experimental recipe)
- Chocolate chip cookie project, part 1 - Not thick, but surprisingly delicious and rich considering I forgot half of the butter