Toll House Chocolate Chip Cookie Secret Recipe From The 1940’s

Original 1940's Toll House Chocolate Chip Recipe
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Did you know the original recipe isn’t quite like the one on the back of the package!?  Its close, but the differences change the cookie’s texture and flavor. I remember the ones my great-grandmother used to make were richer in color and thinner.  She made them from a copy of the 40’s original recipe.

The recipe below is thanks to several web sources citing Mrs. Wakefield’s “Toll House Tried and True Recipes”. Modern chocolate chip cookies are thick, pale, chewy, and large. The cookies I grew up with were small, brown and crispy with a buttery brown sugar flavor. You can make them right away or I like to put them in the refrigerator overnight and let the flavors develop. Stored in an airtight cookie jar, they stay fresh for several weeks.

Ingredients
Cream:
1 cup butter (I like to use soften butter)
Add:
3/4 cup packed brown sugar (I use golden brown sugar)
3/4 cup granulated white sugar
2 eggs, beaten (eggs are always best when you allow them to come to room temperature)

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Dissolve:
1 tsp baking soda dissolved in 1 tsp hot water (here is the difference)
Add alternately with:
2 1/4 cups all-purpose flour, sifted
1 tsp salt
Add:
1 cup chopped nuts (at our house we love walnuts)
14-oz of Nestle Semi-Sweet Chocolate Morsels (NOTE: original recipe called for “two packages” of chocolate, but this was two 12-oz semi-sweet chocolate bars, chopped into small pieces; modern bags of chips are 12 oz.
Add:
1 tsp vanilla (I usually add the vanilla with the wet ingredients – I wonder if this was something peculiar to commercial volume baking)

Instructions:
Drop by half teaspoonfuls onto greased cookie sheet. Bake in moderate oven, 375 degrees, for 10-12 minutes.
Makes 100 cookies.

Mrs. Wakefield added the following note: “At Toll House, we chill dough overnight. When mixture is ready for baking, we roll a [half] teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger-tips to form flat rounds. This way the cookies do not spread as much in baking and keep uniformly round. They should be brown through and crispy, not white and hard as I have sometimes seen them.”[mashshare]


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