(off topic) Dear Andrew: As promised, these are great! From the Toll House cookie creator:
"Toll House Chocolate CRUNCH Cookies"
History: Toll House cookies--the original chocolate chip cookies--were created by the author in the 1930's, when she and her husband operated the Toll House Inn, an 18th Century stagecoach stop on the toll road between Boston and New Bedford.
Because baking soda begins to release some of its carbon dioxide as soon as it is moistened, you will obtain lighter cookies if you omit the water and sift the soda with the flour.
(makes 100)
1/2 lb butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 eggs, beaten
1 tsp. vanilla extract
2 1/4 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped nuts
12 oz. semisweet chocolate bits
Cream the butter. Beat in the brown and granulated sugars, and then the eggs and vanilla. Sift the flour with the salt. Dissolve the soda in 1 teaspoon of hot water and ad it to the butter mixture alternately with the flour. Stir in the nuts and chocolate.
Drop the dough by spoonfuls--spaced about 3 inches apart--onto buttered baking sheets. Bake in a preheated 375 degree oven for 10 to 12 minutes, or until the cookies are uniformly browned and crisp.
Alternatively, chill the dough overnight. Break off teaspoonfuls of dough and roll them between the palms of your hands. Place the balls 2 inches apart on buttered baking sheets. Then press the balls with your finger tips to form flat disks. This way the cookies do not spread as out in the baking and they stay uniformly round.
(Ruth Graves Wakefield, original Toll House recipe creator)
Was going to wait until tomorrow to post this, but kept thinking about just how delicious these are! Hope YOU enjoy them, too!!!
Dorothy |
