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Toll House Cookies

These tasty treats got their name from a woman who bought an unused Toll House near Boston, Massachusetts. She opened a lodge, called the Toll House Inn and served meals there. Ruth Wakefield created delicious homemade meals and baked for guests who stayed at her Inn.

One day while preparing a batch of Butter Drop Do cookies, a favorite recipe dating to Colonial times, she cut up a bar of Nestle Semi-Sweet Chocolate into tiny bits and put them into her dough. She expected them to melt.

Instead the chocolate held its shape and softened to a creamy texture. The resulting creation became very popular at the Inn and her recipe was published in a Boston newspaper.

Later Ruth made an agreement with Nestle and they printed her recipe on the wrapper of their Semi Sweet Chocolate Bar. As Toll House Cookies became more popular, Nestle began making them in the familiar shape we know and love in our own Toll House Cookies.

Wanda's Version of Toll House Cookies

2 1/4 c flour
3/4 c white sugar
3/4 c brown sugar
1 tsp baking soda
1 tsp salt
1 cup butter (margarine)
1 tsp vanilla
2 eggs
1 - 12 oz pkg chocolate chips
1 c chopped nuts (optional)

Cream butter and sugars, add eggs, salt, soda, and vanilla. When creamed together well, add flour. When the flour is mixed in, add the chocolate chips.

Drop by spoonfulls on a cookie sheet. Bake at 375 for 8-10 minutes.

I like them a bit chewy so I don't overcook them.