Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!watmath!clyde!burl!mgnetp!ihnp4!zehntel!hplabs!hpda!fortune!wdl1!plm From: plm@wdl1.UUCP (plm ) Newsgroups: net.cooks Subject: THE ORIGINAL Tollhouse Cookie Recipe - (nf) Message-ID: <325@wdl1.UUCP> Date: Fri, 15-Jun-84 14:22:15 EDT Article-I.D.: wdl1.325 Posted: Fri Jun 15 14:22:15 1984 Date-Received: Fri, 22-Jun-84 05:11:58 EDT Lines: 37 #N:wdl1:3700002:000:1206 wdl1!plm Jun 15 10:28:00 1984 ORIGINAL TOLLHOUSE CHOCOLATE CHIP COOKIE RECIPE The original tollhouse choc. chip cookie comes for Toll House, a small inn in Whitman, Mass. This recipe is from their book- Toll House, Tried and True Recipes, by Ruth Graves Wakefield. Toll House Chocolate Crunch Cookies 1 c. butter 3/4 c. brown sugar 3/4 c. white sugar 2 beaten eggs 1 t. baking soda, dissolved in 1 t. hot water 2 1/4 c. sifted flour 1 t. salt 1 c. chopped nuts 2 pkg Nestle's semisweet choc. morsels 1 t. vanilla Cream butter. Add brown sugar, white sugar and eggs. Add the soda/water mixture alternately with the flour and salt. Add the nuts and chocolate chips. Add the vanilla. (This seems like an unconventional order but it works!) Drop by half teaspoonfuls onto a greased cooky sheet. Bake in 375 degree oven for 10-12 minutes. At Toll House, the dough is chilled overnight before baking. When the mixture is ready for baking, they rolled a teaspoon of the dough in their hands (into a ball) before putting on the cooky sheet. Then they pressed the balls down to form falt rounds. This way the cookies do not spread as much in the baking and they keep uniformly round. They should be brown through and crispy.