In 1709 , a toll house was built midway between Boston and New Bedford at Whitman, Mass. Coaches stopped to have refreshment, to change horses and to pay a toll. In 1930, Mrs. Ruth Wakefield and her husband (Mr. Wakefield) converted the house into an inn; it became famous for its food. One day, Mrs. Wakefield chopped up a chocolate bar and added it to a colonial cookie recipe, assuming it would melt. It didn't. Her customers loved the cookies. Nestle introduced chocolate chips in 1939 and, with Mrs. Wakefield's permission, put her recipe on the package.
NOW you know the story.... and of course, I'm going to share the Toll House Cookie recipe!
I usually double the recipe (I have a Kitchen Aid mixer that will handle all the dough easily!). Make the dough in time to refrigerate it at least a few hours (overnight is best) especially if you like soft, chewy cookies. Since I double the recipe, I use one bag of semi-sweet chocolate chips and one of Ghiradelli 60% chocolate (dark and dense). Add nuts, if you wish. Either chopped pecans (lightly toasted) or walnuts. You can bake all the dough, or refrigerate the dough and bake cookies over several days (especially if you like soft, warm, gooey cookies), or shape the dough into balls and freeze. Then you can thaw out a few (or just one - seriously?) and bake only that amount. I usually shape the dough with a tablespoon instead of a teaspoon!
1/2 cup butter, softened
1/2 cup butter flavor Crisco
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12-oz.) pkg. semi-sweet chocolate chips
1 cup chopped pecans
Cream butter and Crisco in large bowl of electric mixer; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; beat well.
Combine flour, soda and salt in a small mixing bowl. Gradually add to creamed mixture, stirring well.
Stir in chocolate chips and nuts. CHILL.
Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. (If you like really chewy, gooey cookies, slightly underbake.) Cool slightly on cookie sheets; remove to wire racks and cool completely. Yield: 8 dozen, depending on size!