It seems the chocolate chip cookie(a.k.a the Toll House Cookie) has always been a must for holiday bakers. Here’s a brief little history behind the infamous cookie.

In 1930 Ruth Wakefield purchased a tourist lodge(the Toll House Inn). In 1938 she invented the cookie. She had been serving a thin butterscotch nut cookie with ice cream which everybody loved.  Sick of serving the same old thing, Ruth decided to try something different by adding semi-sweet chocolate pieces to the dough.  Creating the Original Toll House Cookie.

The cookie became so popular that she contacted Nestle Company to market the chocolate chips. So a business arrangement was made between Ruth Wakefield for $1, a lifetime supply of Nestle chocolate,  the right to use her cookie recipe and the Toll House name and that Nestle could not alter the recipe for the Original Toll House Cookie for 40 years.  When the agreement expired in 1979, Nestle simplified the recipe.  The Original Toll House Cookie recipe is no longer published by Nestle Foods.

Here on my blog I have the Original Toll House Cookie recipe which is what I make for the holidays and whenever my family is craving them.  ( I don’t always add the nuts)  to  the original recipe (which is made with cake flour) reminds me of Tate’s Bake Shop Chocolate Chip Cookies! Yummy buttery, chocolaty goodness that’s thin and rich. Not like the usual thick doughy cookie.

Whatever your preference is, I hope you try THIS recipe.  You won’t be disappointed!

 

Original Toll House Cookies

Yield: 50 2-in. Cookies

1c+ 2 Tbs.   Sifted cake flour

1/2 tsp. Baking soda

1/2 tsp. salt

1/2 Cup butter, softened

6 Tbs.    Granulated Sugar

6 Tbs.    Packed brown sugar

1/2 tsp. vanilla

1/4 tsp. Water

1 egg

1 pkg. (6oz. or 1 cup)Nestle Toll House Semi-Sweet Chocolate Chips

1/2 cup  Nuts, chopped course

Sift the flour, baking soda, and salt together and set aside.  Combine the butter, sugars, vanilla and water; beat until creamy.  Beat in egg.  Add the flour mixture; mix well, stir in  chocolate chips and nuts (if using nuts).

Drop well-rounded half teaspoons of dough onto greased cookie sheet. (or use parchment paper)

Bake at 375 degrees for 10-12 minutes