Source: Nestle Toll House Cir: 1930’s.
Fresh Chocolate Chip Cookies
Is there anything better than a fresh chocolate chip cookie, fresh out of the oven? I challenge you to find something as satisfying as ooey-gooey chocolate chips. Fresh from the oven, their aroma, the melting chocolate, the nice thick yet soft cookie itself. I love them! Come to find out, it’s one woman who we have to thank for these delights. In 1930, Ruth Wakefield developed these cookies out of pure accident, and it was a hit among her guests.
Ruth ran a “Toll House” for travelers and an Inn. Rumor has it, she would often bake for her over-night guests. While making her standard batch of “butter drop do” cookies, a Colonial favorite, she opted to break in some Nestle chocolate. This simple idea of Ruth Wakefield’s caused the Nestle chocolate sales to skyrocket. In the end, Ruth and Nestle agreed to a deal to print her ‘Toll House Chocolate Chip’ cookie recipe on the back of their chocolate. In turn, she received an endless supply of Nestle chocolate!
Well, Ruth Wakefield…if you’re listening, it’s almost 100 years later, and your cookies are in full production, all over the world. So, bakers, this is the story of the famous Toll House. This is the original recipe, and I think it’s the best recipe, hands down for chocolate chip cookies.
Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt a fine sea salt is more desirable for baking
- 1 cup butter soft butter is best for mixing
- 1 1/2 cups sugar if you have brown sugar, you can make 1/2 of the sugar brown, if not, raw sugar is fine
- 1 tsp vanilla extract if using pure vanilla powder, then just add a pinch
- 2 large eggs if small eggs, use 3
- 1 cup walnuts chopped, not fine, but chunky
- 1/2 cup chocolate morsels
- Preheat oven to 325°F. Mix all wet ingredients together which include butter, sugar, eggs, vanilla. Blend until smooth.
- Pre-mix dry together in bowl, now combine the two.
- Just before the mixture is well combined, add the chips and nuts.
- Use an ice cream scooper to scoop out the dough onto the lined baking sheet.
- Bake for 15 min. or until golden. I like them a bit moist in the middle. So I take them out before they are finished. Let cool (or not) and enjoy!