In 1930, Ruth Wakefield, along with her husband, owned and operated the Toll House Inn in Massachusetts. One day, while Ruth was baking up a batch of cookies, she realized that she had run out of baker's chocolate. Ruth instead broke up pieces of Nestle's semi-sweet chocolate with the hope that they would just melt into the batter. When the pieces didn't melt, but just softened, the chocolate "chip" cookie was invented. Soon the popularity for the "Toll House Cookie" grew and with it the sales of Nestle's semi-sweet chocolate bars. Andrew Nestle of the Nestle Chocolate Company and Ruth came to an agreement: Nestle would print Ruth's Toll House Cookie recipes on each of its packages and in return, Ruth Wakefield would never have to pay for another piece of Nestle chocolate.
Source: http://tollhousecookies.net/toll_house_history, http://inventors.about.com/od/wstartinventors/a/Chocolate_Chip.htm
Ruth Wakefiled's Nestle's Toll House Chocolate Chip Cookie Recipe
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chopped nuts
Directions:
Set oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
This is one of the things I did with the dough I made: Chocolate Covered Chocolate Chip Cookies
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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