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1940's Nestle's Toll House Cookie Recipe (Mrs. Wakefield's Toll House Cookies)

Bec215 | Dec 6, 201507:56 PM    

Did you know the original recipe isn't *exactly* the one on the back of the package today!? It's close, but the differences change the cookie's texture and flavor. I remember the ones we made from a hand-written copy of the 40's original recipe my mother got from my great-grandmother.

The version below is courtesy of multiple web sources citing Mrs. Wakefield's "Toll House Tried and True Receipes". Modern chocolate chip cookies are thick, pale, chewy, and large. The cookies we made were small, bite-sized, brown and crispy with a buttery brown sugar flavor. Letting the dough chill overnight allows this flavor to develop, but you can bake them right away too. Stored in an airtight metal cookie tin, they stay crisp for several weeks. I'd love to know what you think, or if you have 'hacked' this recipe in other ways...

--> 1 cup butter (ETA: I partially melt it to make it easier to blend)
--> 3/4 cup packed brown sugar (ETA: do not recommend Muscovado - stick to regular dark brown)
--> 3/4 cup granulated white sugar
--> 2 eggs, beaten (ETA: recommend allowing them to come to room temperature before adding to mix)
--> 1 tsp backing soda dissolved in 1 tsp hot water
Add alternately with:
--> 2 1/4 cups all-purpose flour, sifted
--> 1 tsp salt
--> 1 cup chopped nuts (ETA: we grind roasted pecans in the food processor which adds wonderful depth of flavor)
--> 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.
--> 1 tsp vanilla (ETA: I added this to the wet mixture at the beginning - it didn't make sense to add after the flower, and I wonder if this was something peculiar to commercial volume baking)

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 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.”

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