(Revised and edited from the original Toll House recipe)
The history of TOLL HOUSE chocolate chip cookies is this: 82 years ago, Kenneth and Ruth Wakefield bought some land in the Massachusetts. On the property sat a New England Toll House where she fed travelers home style fare.
Ruth, loved to bake desserts. One day, she was making some Butter Drop Do cookies when she decided to put a bar of broken up bits of Nestle Semi-Sweet Chocolate into it. She thought it would melt but it held its shape and got soft on the inside. She later signed a deal with Nestle putting her recipe on the back of their chocolate bars.
The history of these cookies in MY house is that 3-4 years ago when (I was 8-9)my dad made cookies sticking to the back of the chocolate chip bag and decided that they needed some changing. So, he creamed the butter and sugar before adding the brown sugar and vanilla.
HOW TO MAKE THEM:
Here are the ingredients:
2 1/4 cups all-purpose 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 extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (chips)
1 cup chopped nuts (optional)
- Turn on the oven to 375 degrees
- Cream butter and white sugar
- Combine flour, baking soda and salt in small bowl. Get another bowl and an electric mixer. Mix the dry ingredients with a fork and sift through them.
- In the mixing bowl, add brown sugar and vanilla. Stir until creamy
- add eggs one at a time beat thoroughly
- mix until creamy
- beat in flour mixture a little at a time; beating well after addition
- on an ungreased cookie sheet, drop 1 tablespoon of rounded dough
- one other thing if the dough is sticky put it in the fridge for 5-10 minutes
- put on top rack for 9-11 minutes; let cool on sheet for 2-5 minutes
