Does the world need more Chocolate Chip Cookie recipes? Yes, yes, it does!
“Our 11 Best Chocolate Chip Cookie Recipes,” a compilation by Margaux Laskey for the The New York Times, is now saved on my computer because, Hon, you can bet I’ll be working my way down the list. I tried the Toll House Chocolate Chip Cookie recipe, attributed to Ruth Wakefield, the 1930’s inventor of the chocolate chip cookie, who ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband.
Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield’s original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you’ll still find on the back of every yellow bag of Nestlé chocolate chips.
Toll House Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks), softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups/12 ounces semisweet chocolate chips
- 1 cup chopped nuts (optional)
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
- Refrigerate for about an hour. (Tip: I usually refrigerate my dough before forming balls–it can be done either way.)
- Bake at 375 degrees F for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yield: approximately 5 dozen