New England Toll House Chocolate Chip Cookies
*Recipe adapted from Better Homes and Gardens, (1975) Heritage Cook Book.*
"In 1940 the owner of New England's Toll House Inn, Ruth Wakefield, folded chopped chocolate into cookie dough and the Toll House Cookie "burst upon the scene." Almost immediately these tasty cookies were being baked in home kitchens. They really took hold when a machine was invented to mold chocolate into chips."
Ingredients
1 cup of shortening
3/4 cup white sugar
3/4 pack brown sugar
2 eggs
1 tsp vanilla
21/4 cups all purpose flour
1tsp baking soda
12 ounces of semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Cream together shortening, sugars, eggs, and vanilla till whipped and light. Stir together flour, soda, and 1tsp of salt; add to creamed mixture. Beat well until combined. Stir in chocolate, nuts, and 1tsp hot water. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake at 350 for 10-12 minutes. Makes about 72.
2 eggs
1 tsp vanilla
21/4 cups all purpose flour
1tsp baking soda
12 ounces of semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Cream together shortening, sugars, eggs, and vanilla till whipped and light. Stir together flour, soda, and 1tsp of salt; add to creamed mixture. Beat well until combined. Stir in chocolate, nuts, and 1tsp hot water. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake at 350 for 10-12 minutes. Makes about 72.
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