The Original Toll House Chocolate Cookies from the famous New England Inn

That's what this antique recipe is titled. It came in a old recipe box I bought from an antique store.

It calls for semi-sweet chocolate bars to be cut into pieces the size of a pea- so before chocolate chips were a thing. It appears to be from the 1930s since Nestle started selling "morsels" (chips) in their own bags in 1939. Regardless, they were some of the best chocolate chip cookies I have had in a while so its a recipe worth keeping!

Cream together

1 c butter, room temperature

3/4 c brown sugar

3/4 c baking sugar (unbleached has better flavor and sandiness)

2 eggs, BEATEN, before adding to mixture

Separately

Dissolve 1 t baking soda in 1 tsp of hot water.

Combine 2 1/4 c SIFTED flour with 1 t of salt.

Now add the above mixtures to the creamed ingredients.

Add 4-5 oz of semi-sweet chocolate chips

(1 c chopped walnuts were optional)

Add 1 t vanilla and mix well.

Drop by tablespoons onto greased, parchment paper or silpat baking sheet

Bake 10 minutes in 375 degree oven.

The Toll House Inn Chocolate Crunch Cookie by Ruth Wakefield

https://newengland.com/food/toll-house-cookies/

Comments

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