Original Toll House Cookies by bettina

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Original Toll House Cookies
Submitted by bettina on October 23, 2004 at 4:59 pm

DESCRIPTION
Original Toll House Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I'd had a paperback copy of "The Toll House Cook Book", 1982 publ. date, for several years, containing several revisions, and additions...and then, this past summer, while up in Vermont, I was lucky enough to find a much older copy, printed in 1940, a real cutie!

Anyway, here is what is probably the first version of Mrs. Wakefield's Toll House Cookies, referred to in the books as Toll House Chocolate Crunch Cookies:

The ingredients/instructions in each edition are very much the same, the only real difference is that in the later edition it calls for 2 packages of chocolate morsels, rather than the original chocolate bars:

Cream:

1 cup butter, add
3/4 cup brown sugar
3/4 cup granulated sugar and
2 eggs beaten whole. Dissolve
1 tsp soda in
1 tsp hot water, and mix
alternately with
2 1/4 cups flour sifted with
1 tsp salt.

Lastly add

1 cup chopped nuts and
2 bars Nestle's yellow label chocolate,
semi=sweet, which has been cut in pieces
the size of a pea.

Flavor with

1 tsp. vanilla and drop half
teaspoons on a greased
cookie sheet. Bake 10 to
12 minutes in 375F oven.

Makes 100 cookies.

Commentary from 1982 edition:

"At Toll House, we chill this dough overnight. When ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them".

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