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Toll House Cookies

Posted in : Old New England Recipes on by : Michael Marsha Tags: , ,

Toll House Cookies

Today, the most popular cookie in America is Toll House Cookies.  Do you know where they originated at?

The very first chocolate chip cookies was invented by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts during the 1930’s.  It turned out that this invention was a happy accident.

Ruth and her husband bought the 1709 Toll House in 1930 with plans to turn it into and inn. The location was perfectly situated between Boston and New Bedford.  Ruth was a former dietician and food lecturer with a passion for quality cookery.  She was experimenting in the kitchen one day when she decided to break up a Nestle semi-sweet chocolate bar into bits and add them to her cookie batter. She was pleasantly surprised when she took them out of the oven and found that the chocolate hadn’t melted.  The chocolate bits gave the cookies a unique crunch.  She called them Chocolate Crunch Cookies.

The recipe made it’s way to a Boston newspaper. With it’s popularity, the sale of Nestle chocolate bars grew.  With Ruth’s permission, Nestle began printing the recipe on the chocolate bar wrappers.  In 1939 Nestle started marketing the chocolate pieces in bags and called them morsels.

Today, the nearly identical recipe is still printed on each and every bag.  So, go out get the ingredients and make some! They’re not hard to do and your family is going to love them! Let me know what you think in the comments.

Toll House Cookies

  • 1 cup unsalted butter, plus more for baking sheets
  • 3/4 cup firmly packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon baking soda dissolved into 1 teaspoon hot water
  • 2 1/4 cups sifted all-purpose flour
  • 1 teaspoon table salt
  • 1 cup chopped nuts (optional)
  • 12 ounces (2 cups) semisweet chocolate chips
  • 1 teaspoon vanilla extract

Preheat your oven to 375°.

Cream the butter and sugars. Add the beaten eggs. Add the baking soda dissolved in hot water.

Sift together the flour and salt and add to the butter mixture. Then stir in the nuts, chocolate chips, and vanilla.

Chill the dough. (I found that if you skip this step, the dough will spread out too much when it’s baked.)

Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes.

Makes 4 to 6 dozen.

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