The Chocolate Chip Cookie

America's Favorite Cookie

chocolate chip cookies on a baking sheet

A Humble Beginning

From an after school snack to a decadent dessert, chocolate chip cookies are an American staple.
But where did they come from?

Ruth Wakefield, who ran the popular Toll House restaurant in Whitman, Massachusetts, with her husband, Kenneth, from 1930 to 1967,
brought the Toll House Chocolate Crunch Cookie into being in the late nineteen-thirties. The recipe, which has been tweaked over the ensuing decades,
made its first appearance in print in the 1938 edition of Wakefield’s “Tried and True” cookbook. Created as an accompaniment to ice cream,
the chocolate-chip cookie quickly became so celebrated that Marjorie Husted (a.k.a. Betty Crocker) featured it on her radio program.

picture of Ruth Wakefield
Click here for more info on Ruth Wakefield and her decadent creation!

The Original Recipe

This recipe can be found in Ruth Wakefield's Toll House Tried and True Recipes

Ruth Wakefield's tried and true recipes book cover

Ingredients

Instructions

  1. Pre-heat oven to 375°F.
  2. Cream the butter.
  3. Add brown sugar, granulated sugar, and beaten eggs to creamed butter, mixing well.
  4. Sift together flour and salt.
  5. Disolve baking soda in hot water.
  6. Mix together alternately, the flour mixture and the disolved baking soda into the creamed butter mixture.
  7. Lastly, add the vanilla, chopped nuts, and chocolate piecesmixing well.
  8. On a greased cookie sheet, place half teaspoon sized dollops of the cookie dough, spaced evenly.
  9. Bake for 10 to 12 minutes in a 375°F oven. Makes 100 cookies.


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coded by Cynthia Gauthier