According to legend these cookies were invented by dietician Ruth Wakefield who, along with her husband, owned and operated a Massachusetts inn known as the Toll House. Ruth tried to convert her brown sugar cookie recipe into chocolate cookies by adding chocolate chunks to the batter. She thought the chunks would melt into the dough, resulting in a chocolate cookie. And the rest is history.
The recipe in Nick’s book is derived from Ruth Wakefield’s original recipe. The only differences are that the baking soda isn’t dissolved in water, which is unneccessary, and Nick’s recipe uses chocolate chips rather than chocolate chunks. This is also the same as the back of the bag Toll House cookie recipe, with two exceptions: the original recipe called for two cups of nuts rather than one; and the cookies are baked for 12- 14 minutes, a bit longer than today’s recipe. This results in slightly crisper cookies but ones that taste just like what you’re used to.
I baked this recipe with the girls, who are always up for cookies. Here they are scooping out dough.
And here are the cookies ready for the oven.
I didn’t end up getting a picture of the finished product. But they look like any other chocolate chip cookie you’ve seen, just a bit on the crispy side.
These were really good, and I would reach for this recipe if I needed a quick reminder of the Toll House recipe. I left out the nuts, as the kids don’t like them in cookies. And I would remember to bake them for less time so they stay soft.