Everyone I know loves chocolate chip cookies and everyone I know uses a different recipe to make them. They all have one thing in common, semi-sweet chocolate chips.
The original chocolate chip cookie was developed in the 1930's by Ruth Wakefield, the owner of the Toll House Inn. She added a chopped up bar of Nestle's Semi-Sweet Chocolate to an old colonial recipe for Butter Drop Do cookies and the Toll House Cookie was born!
8 ounces butter- slightly softened
6 ounces white sugar
6 ounces soft brown sugar
11 ounces plain flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
10 ounces chocolate chips
Beat together the butter, white, and brown sugar until light and creamy. Add the eggs, one at a time, stirring until well combined.
In a separate bowl, combine the flour, salt and baking soda. Gradually add the dry ingredients into the creamed mixture, stirring well after each addition.
Pour in the chocolate chips and stir to distribute them evenly through the batter.
Using a small scoop or tablespoon, drop the batter on to buttered baking sheets.
Bake for 9-11 minutes (or until golden brown) in a pre-heated oven, 375F/190C. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack or baking paper to cool completely.
So that's how to make the traditional Toll House Cookie. You could say Mrs. Wakefield started a second American Revolution with her colonial cookies filled with chocolate chunks. This time, the British are on our side - they love her chocolate chip cookies, too!