SPECIFICATION T-H-1984-1

TOLL HOUSE COOKIES (SMALL)

List of Contents

Paragraph

1. Scope
2. Applicable Documents
3. Levels of Qualification
4. Requirements
5. Quality Assurance Provisions
6. Preparation for Delivery
7. Notes

 

1. SCOPE

1.1 This specification covers the requirements for preparing toll house cookies, including nomenclature, sizes, ingredients, proportions, mixing methods, baking procedures, cooling times, and test procedures. When followed, this specification produces toll house cookies equalling the quality of that specified in American Standard ASA TH100.1-1982.

1.2 Classification -- Toll house cookies may be of the following sizes; the sizes may be specified by the consumer:

TABLE 4.1

SIZES AND DIMENSIONS

Size

Dimensions

Small (Round)

2" 1/4" diameter (5 .62 cm.)

Medium (Round)

2 1/2" 1/4" diameter (6.2 .62 cm)

Large (Round)

3" 1/4" diameter (7.6 .62 cm)

Extra Large (Round)

Greater than 3 1/4" diameter (8.2 cm)

Rectangular

2" 1/4" width x 2" 1/4" length (5 .62 cm)

 

This specification provides a detailed procedure for toll house cookies classified as "small." Other classifications are addressed in specifications T-H-1984-2 through T-H-1984-5.

 

2. APPLICABLE DOCUMENTS

2.1 Applicable Documents -- The following document, of the exact issue shown, forms a part of this specification to the extent specified herein:

AMERICAN STANDARDS ASSOCIATION ASA TH100.1-1982

American Standard - Safety Code and Requirements for Toll House Cookies

 

 

3. LEVELS OF QUALIFICATION

3.1 There are three basic levels of qualification. These levels may be further subdivided by the employer for specific situations where additional levels of skills and responsibilities are deemed necessary.

3.2 While in the process of being qualified and certified to Level I, an individual should be considered a Trainee. A Trainee should work with a certified individual and shall not independently bake, conduct any tests, interpret or evaluate the results of a test, or report test results.

3.3 The three basic levels of qualification are as follows:

3.3.1 Level I -- A Level I individual should be qualified to properly perform specific calibrations, specific baking tasks, specific tests, and specific evaluations for acceptance or rejection determinations according to written instructions and to record results. The Level I shall receive the necessary instruction or supervision from a certified Level II or III individual.

3.3.2 Level II -- A Level II individual should be qualified to set up and calibrate equipment and to interpret and evaluate results with respect to applicable standards and specifications. The Level II should exercise assigned responsibility for on-the-job training and guidance of trainees and Level I personnel. The Level II should be able to report the results of evaluations.

3.3.3 Level III -- A Level III individual should be capable of establishing techniques and procedures; interpreting standards, specifications, and procedures; and designating the particular methods, techniques, and procedures to be used. The Level III should be responsible for the operations for which qualified and to which assigned, and should be capable of interpreting and evaluating results in terms of existing standards and specifications.

 

4. REQUIREMENTS

4.1 Ingredients -- Only those ingredients covered in the following sub-paragraphs shall be used in the preparation of toll house cookies. These ingredients shall meet the requirements of American Standard ASA TH100.1-1982 to be acceptable.

4.1.1 Flour (see 7.2.1) -- As one of the main ingredients in the toll house cookie, it is essential that the flour employed shall conform to the highest standards in color, texture, freshness, and content.

4.1.1.a Color -- The color shall be white. Tinted, tainted, or tan flour shall be unacceptable.

4.1.1.b Texture -- The texture shall be fluffy, not solidly packed. The flour shall be sifted prior to usage. Flour that is caked or lumpy such that it cannot be sifted is unacceptable.

4.1.1.c Freshness -- The flour shall either be fresh out of a heretofore unopened flour bag or fresh out of an airtight container in which it has been stored. Flour which has been exposed to the air for more than four (4) hours is unacceptable.

4.1.1.d Content -- For the purposes of this specification, flour must contain at least 99.8% blanched wheat flour. The remaining 0.2% may contain vitamins, minerals, and malted barley flour. It shall not be of the self-rising variety of flour.

4.1.2 Baking Soda -- Pure baking soda, also known as bicarbonate of soda, must be used.

4.1.2.a Purity -- Baking soda must not be diluted.

4.1.2.b Freshness -- Baking soda must be fresh out of covered box. Contents of opened boxes used to deodorize refrigerators are unacceptable.

4.1.2.c Terminology -- Assure that baking soda, not baking powder, is used.

4.1.3 Salt -- Iodized salt should be used, unless consumer is on a low-sodium diet, in which case a salt substitute is acceptable.

4.1.4 Butter -- A variety of products may be used to satisfy this requirement, including butter, margarine (also called oleo), or lard. The exact product chosen will depend on availability and the consumer's taste and budget. The original product may be in a stick, tub, or softened form. However, butter shall be softened prior to usage.

4.1.5 Sugar -- Two types of sugar are required by this specification: granulated white and brown. These differ in color and texture. However, equal quantities of both types of sugar must be used to assure that there is no discrimination, as required by the State Code of Anti-Discrimination CAD-1979. The resulting cookie will be well-integrated.

4.1.5.a Granulated white -- This must be a white, easy-to-pour sugar. Lumps and discolorations are unacceptable.

4.1.5.b Brown -- This sugar may be either light brown or dark brown. It must be firmly packed in the measuring device. Lumps are acceptable.

4.1.6 Vanilla extract -- It is recommended that pure vanilla extract (contents: H20, alcohol 35%, vanilla bean extractives, cane sugar) be used. However, the use of clear imitation vanilla (contents: H20, alcohol 35%, artificial flavor) may also be acceptable, providing that the resultant cookies are flavorful.

4.1.7 Water -- The H20, commonly called water, is acceptable for use if it is deemed safe and desirable to drink. Sulfur water or aquarium water, for example, is unacceptable.

4.1.8 Eggs -- The quality of the eggs used must be closely monitored for size, shape, shell, freshness, and contents.

4.1.8.a Size -- Of the four (4) common sizes of eggs (small, medium, large, and extra large), it is recommended that either medium or large be used.

4.1.8.b Shape -- Eggs must be ovate.

4.1.8.c Shell -- Eggshells may either be white or light brown, depending on personal preference. They should not contain dark spots. Shells may not be cracked by personnel other than those preparing toll house cookies.

4.1.8.d Freshness -- To determine freshness, eggs shall either be visually tested by verifying the date stamped on the carton, or tested by candling (5.3.1).

4.1.8.e Contents -- Eggs shall contain a "white" and a "yolk", the proportional size of which is determined by the grade of the product.

4.1.9 Chocolate Chips -- In order to make authentic Toll House Cookies, there is only one approved vendor of chocolate chips: Nestlés Semi-Sweet Chocolate Morsels. Other vendors of chocolate chips may only be used if the end result is just an ordinary chocolate chip cookie.

The quality of the Nestlés Semi-Sweet Chocolate Morsels is the responsibility of the vendor; however, personnel preparing Toll House Cookies should verify a dark brown color and a small size (approximately 1/8") of each morsel. Each morsel should be shaped thusly: .

4.1.10 Nuts -- Any variety of nuts may be used, provided that the nuts are shelled and coarsely chopped. Walnuts are one recommended variety.

4.2 Formulation -- It is critical to the preparation of toll house cookies to utilize the proper proportions of ingredients listed in paragraph 4.1 The proportions are shown on Table 4.2.

TABLE 4.2

FORMULATIONS

Ingredient

Amount to be Used -- English

Amount to be Used -- Metric

Flour

1 1/4 cups

540 ml

Baking soda

1 teaspoon

5 ml

Salt

1 teaspoon

5 m

Butter

1 cup

240 ml

Sugar - white

3/4 cup

180 ml

Sugar - brown

3/4 cup

180 ml

Vanilla

1 teaspoon

5 ml

Water

1/2 teaspoon

2.5 ml

Eggs

2

2

Chocolate chips

2 cups

480 ml

Nuts

1 cup

240 ml

 

4.3 Mixing order -- Toll house cookie batter must be mixed in the order specified below. Equipment required includes calibrated measuring devices, stirrer, and a mixing container. Prior to mixing ingredients, proper proportions must be ascertained.

4.3.1 Step One -- Sift together flour, baking soda, and salt.

4.3.2 Step Two -- Combine butter, sugar-white, sugar-brown, vanilla, and water.

4.3.3 Step Three -- Beat mixture in 4.3.2 until creamy.

4.3.4 Step Four -- Add eggs to mixture in 4.3.3.

4.3.5 Step Five -- Beat mixture in 4.3.4.

4.3.6 Step Six -- Add flour mixture (4.3.1) to butter mixture (4.3.5).

4.3.7 Step Seven -- Mix mixture in 4.3.6 well.

4.3.8 Step Eight -- Add chocolate chips to batter (4.3.7).

4.3.9 Step Nine -- If desired, nuts may be added to batter (4.3.7).

4.3.10 Step Ten -- Stir batter (4.3.8, 4.3.9).

4.4 Mixing Methods -- Any of the following methods may be used in mixing toll house cookie batter.

4.4.1 Mixing by hand -- This method involves stirring the batter with a spoon or a fork. It is recommended because a) the batter is very thick and b) it does not break the chocolate chips in 4.3.8. Acceptable stirring patterns are shown in Figure 4.4.1.

FIGURE 4.4.1

ACCEPTABLE STIRRING PATTERNS

 

 

 

Clockwise

Counterclockwise

Cloverleaf

 

4.4.2 Mixing by electric mixer -- Acceptable in 4.3.3, 4.3.5, and 4.3.7, but not recommended for 4.3.10.

4.5 Baking Procedure -- In order to convert the toll house cookie batter (4.3) to toll house cookies, the following procedure checklist may be used.

4.5.1 Preheat oven to 375F (190C) 10F (6C).

4.5.2 Grease cookie sheet to be used.

4.5.3 With a teaspoon, retrieve approximately 1.2 teaspoon (2.5 ml) of the batter out of the mixing container.

4.5.4 Holding the spoon at a 45 angle above the cookie sheet (4.5.2), utilizing another spoon, make the batter drop out of the original spoon (4.5.3) and onto the cookie sheet.

4.5.5 Leaving about 2 1/2" (6.2 cm) between the batter, repeat steps 4.5.3 - 4.5.4 until cookie sheets are full.

4.5.6 Check to make sure oven is properly preheated.

4.5.7 Place cookie sheets in oven, on rack. Close door.

4.5.8 Set timer for 10 minutes. Visually inspect cookie for doneness when timer rings. If not done, let remain in oven until the edges are dark (but not burned).

4.5.9 Using pot holder or oven mitt, remove cookie sheet from oven and set on fireproof surface.

4.5.10 Using spatula, remove cookies, one at a time, from cookie sheet and place on metal cooling rack, not permitting cookies to touch each other.

4.5.11 Repeat steps 4.5.2 through 4.5.10 as many times as required to deplete supply of batter. Approximately 100 cookies will have been produced.

4.5.12 When process is complete, turn off oven and clean up mess.

4.5.13 When cookies are cooled, they may be removed from the cooling rack and placed on a serving tray or in an airtight container. (See 6.1 and 6.2.)

4.6 Contamination -- To maintain the quality of the toll house cookies covered by this specification, care should be taken to avoid contaminating any of the ingredients or equipment by foreign material. Equipment and hands should be washed prior to commencing production; lids should be kept on ingredients being used.

4.7 Workmanship -- The toll house cookies covered by this specification shall be processed, handled, and stored in accordance with this specification. They shall be uniform in quality, clean and free from imperfections or other defects detrimental to a pleasant sight.

5. QUALITY ASSURANCE PROVISIONS

5.1 Responsibility for Inspection -- The Level III baker (or cook) is responsible for the performance of all inspection requirements specified herein. Identifiable tasks may be assigned to Trainees, Level I, and/or Level II personnel, as appropriate. No special inspection equipment or laboratories are required.

5.2 Verification of Compliance -- In the event that the amount of toll house cookies desired exceed the provisions of the amounts listed in 4.5.11 and Table 4.2, quantities may be doubled or tripled as long as proper records of the actual ingredient amounts used are maintained to verify that the requirements of this specification have been met.

5.3 Examination and Tests -- The examinations and tests required to assure conformance to this specification are specified in Table 5.3.

TABLE 5.3

EXAMINATIONS AND TESTS

Characteristic

Requirement

Test Method

Ingredients (except eggs)

4.1 and subparagraphs 4.1.1 - 4.1.7 and 4.1.9 - 4.1.10

Visual, Taste (5.3.3), and Vendor Certification on packages

Ingredients (eggs)

4.1.8

Visual, Candling (5.3.1)

Formulation

4.3.2

Calibrated measurement, Visual

Mixing

4.3, 4.4

Taste (5.3.3)

Baking

4.5

Taste (5.3.3), Visual, Sampling (5.3.2)

Contamination

4.6

Visual

Workmanship

4.7

Visual

 

5.3.1 Candling -- Candling is performed by placing an uncracked egg directly in front of a direct light source. Air space within the egg can be seen and measured; if air space measures greater than 3/8" (.95 cm) in depth, the egg is unacceptable.

5.3.2 Sampling -- Acceptance inspection shall be performed on each large batch being mixed and baked. Any baked batch represented by a sample not conforming to the requirements of this specification shall be subject to rejection.

5.3.3 Taste -- The testing of the toll house cookie requires a high degree of skill, experience, and selfless dedication. No known scientific apparatus has yet been developed that can match the sensitivity of the palate of a qualified toll house cookie examiner. In testing, the examiner shall watch for proper color, texture, diameter, aroma, distribution of chocolate chips, and taste. The examiner shall have been certified as a "qualified taster" in accordance with the best practices of the industry.

6. PREPARATION FOR DELIVERY

6.1 Containers -- The toll house cookies shall be stored, when storage is required, in airtight containers designed to prevent breakage and contamination of the contents by foreign matter. If immediate consumption is anticipated, however, toll house cookies may be attractively arranged on serving tray.

6.2 Marking -- Storage containers shall be identified in such a manner that will ensure identification and traceability throughout the storage life of the toll house cookies. Such identification shall include the following information:

6.2.a Baker's name or trademark and address

6.2.b Baker's lot designation

6.2.c Date of baking

6.2.d Name of material and quantity in container

6.2.e This specification number (T-H-1984-1)

6.2.f Purchase order number

 

7. NOTES

7.1 Intended Use -- The material covered by this specification is intended to be used for personal consumption at home and in places of social gatherings.

7.2 Definitions

7.2.1 Flour -- A fine, powdery substance produced by grinding and sifting wheat.

7.2.2 Baking Soda -- NaHCO3, sodium bicarbonate, used as a leavening agent.

7.2.3 Salt -- NaCl, sodium chloride, a white, crystalline substance used for seasoning and preserving.

7.2.4 Butter -- The result of churning the fatty part of milk.

7.2.5 Sugar -- C12H22O11, a sweet crystalline substance extracted from sugar cane and sugar beets.

7.2.6 Vanilla extract -- A flavoring made from vanilla beans.

7.2.7 Water -- H2O in its liquid form.

7.2.8 Egg -- The oval body laid by a bird; in this specification, the use of chicken eggs is recommended.

7.2.9 Chocolate Chips -- This specification only recognized Nestlés Semi-Sweet Chocolate Morsels as "chocolate chips."

7.2.10 Nuts -- The dry fruit of a number of trees and bushes.

7.3 Safety

7.3.1 Avoid using sharp objects in the measuring or mixing process.

7.3.2 Take care to avoid spilling or dropping ingredients on the floor or on one's toes. Clean up any spills immediately.

7.3.3 Exercise caution when preheating the oven, when placing or removing the cookie sheets, or extracting the cookies from the cookie sheets, as the cookie sheets and oven will be hot.

7.3.4 Remember to turn oven off when finished, lest a fire ensue.

7.3.5 Avoid excessive testing and sampling of product if weight is being observed.

7.3.6 Avoid offering one toll house cookie to some nearby personnel and not offering one toll house cookie to another nearby personnel, lest animosity arise.

 

Date: 24 March 1984

Prepared by: D Nelson, NDE Curriculum Specialist, EPRI NDE Center

Engineering approval: J Robbins, Researcher, Battelle Memorial Institute

Copyright © 1984 by D Nelson