MRS. WAKEFIELD’S ORIGINAL TOLL HOUSE COOKIE RECIPE:
This recipe originally belonged to Ruth Wakefield’s. The recipe was found on newengland.com, an online resource for the New England region.
1 cup unsalted butter
(plus more for baking sheets)
3⁄4 cup firmly packed light-brown sugar 3⁄4 cup granulated sugar
2 large eggs, beaten
1 teaspoon baking soda
dissolved into 1 teaspoon hot water
2 1⁄4 cups sifted all-purpose flour
1 teaspoon table salt
12 ounces semisweet chocolate chips 1 teaspoon vanilla extract
1 cup chopped nuts (optional)
1. Preheat your oven to 375°.
2. Cream the butter and sugars. Add the beaten eggs. Add the baking soda dissolved in hot water.
3. Sift together the flour and salt and add to the butter mixture. Then stir in the nuts, chocolate chips and vanilla extract.
4. Chill the dough.
5. Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10 to 12 minutes.