Toll House Chocolate Chip Cookies (Ca 1948)
"This is from the re-print of the Toll House 1948 cookbook, originally called Chocolate Crunch Cookies. Ruth Graves Wakefield had some wonderful recipes. This is the latest in my search for her original recipe that was the first chocolate chip cookie."
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
100 cookies
ingredients
- 1 cup butter
- 3⁄4 cup brown sugar
- 3⁄4 cup white sugar
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon hot water
- 2 1⁄4 cups flour
- 1 teaspoon salt
- 1 cup chopped nuts
- 12 ounces semisweet chocolate morsels
- 1 teaspoon vanilla
directions
- Cream butter.
- Add sugars.
- Add eggs.
- Sift flour and salt.
- Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
- Add nuts and chocolate morsels.
- Stir in vanilla.
- Drop by half-teaspoonfuls onto lightly greased cookie sheet.
- Bake 10-12 minutes at 375°F.
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Reviews
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These were just OK. Nothing special, just your basic chocolate chip cookie. I didn't think they had much taste. -
Ah ha! This is the recipe with the hot water in it! I don't like puffy, pretty, chocolate chip cookies. They look nice, but this old recipe tastes much better. -
Just add the eggs after you cream the butter & sugars (folks were asking) the other thing I would do differently than stated is add the vanilla before the nuts & chocolate. I also use M&Ms instead. Just my preference. Grew up w/this recipe. Love it. Thanks for posting so I don't have to go buy a Nestle bag! -
Just resurrected this after a number of attempts at making cookies. You can't beat this one. Am saving it so I don't have to go hunting again!!! -
THANK YOU SO MUCH! I have been hunting for this recipe for a long time! I couldn't remember what I was missing. The SIFTING, (the water; or no water and change the flour to 2c and 2T) and I use only dark brown sugar. This is the recipe I grew up with learning to bake; and EATING!
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Tweaks
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I made a few changes: 1/2 of the butter I substituted palm oil and for the white sugar, I used Splenda. The kids still enjoyed. Thanks
RECIPE SUBMITTED BY
Countrywife
Sacramento, Ca
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes.
Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year.
That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.
