ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies are very popular with the Cafe Treats and there are so many different recipes for making them. Some people like to even add oats to their recipe. I bought a small Toll House Cookbook by Ruth Wakefield at an estate sale that contains 888 superb, easy-to-follow recipes from America's most famous country inn. I didn't realize the Toll House in the name of the recipe was a country inn.

When Cafe Treats Baker Linda brought chocolate chip cookies one Sunday, she forgot to include her recipe for me to share. I took a picture of the page from my cookbook and asked her if this was her recipe. She said it was similar and sent me a picture of the recipe she used.

When I compared the two recipes, the only thing different I noticed at first was in my cookbook, you dissolve the baking soda in 1 teaspoon hot water. The addition of 1 to 2 tablespoons of flour if you are omitting the nuts in Linda's recipe is not mentioned in Mrs. Wakefield's recipe. Then I read the note from the Toll House Inn,

"At Toll House, we chill this dough overnight. When ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger tips to form the rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them."

I found that interesting. She made 100 cookies. Nowadays, everything is so much bigger and scoops of dough is more like a tablespoon. That also means more calories per cookie.  

PRINT RECIPE.

ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES

2-1/4     cups flour

1           teaspoon baking soda

1           teaspoon salt

1           cup (2 sticks) butter, softened

3/4        cup granulated sugar

3/4        cup packed brown sugar

1           teaspoon vanilla

2           large eggs) 

2           cups (12 - ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

1           cup chopped nuts (Optional. If omitting, add 1 to 2 tablespoons flour)

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, and salt in a small bowl.

Beat the butter, sugars, and vanilla 

in a large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in the flour mixture.

Stir in morsels and nuts (if using).

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. 

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes: Linda used mini chips instead of the regular sized ones and she did omit the nuts since the Cafe Treats if a nut-free zone.