TOLL HOUSE CHOCOLATE COOKIES RECIPES

In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.

Provided by The New York Times

Total Time 30 minutes

Yield 5 dozen

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 2 grams, CarbohydrateContent 12 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 49 milligrams, SugarContent 8 grams, TransFatContent 0 grams

I got this recipe off of the Nestle Toll House White Chocolate chip bag. There was a similar recipe on recipezaar but the poster had reduced the amount of cocoa powder by a considerable amount. This, in my books, is sacrilege! The more chocolate, the better. The cooking time is for one cookie sheet.

Total Time 26 minutes

Prep Time 15 minutes

Cook Time 11 minutes

Yield 48-60 cookies, 24-30 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 246.2, FatContent 13.1, SaturatedFatContent 8, CholesterolContent 38.8, SodiumContent 165.4, CarbohydrateContent 31, FiberContent 1.1, SugarContent 20.6, ProteinContent 3.1