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There's no snack that my children - or I - love better than a moist, sweet chocolate chip cookie! I baked a bunch on Wednesday night, and now, a mere 24 hours later, they're almost all gone. (That's the unfrugal part of home baking - you probably eat more than you would otherwise.)
Do you know that chocolate chip cookies didn't exist until 1930? That's when Ruth Graves Wakefield accidentally developed them. Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, was making chocolate cookies and ran out of regular baker's chocolate. So she tried substituting broken pieces of semi-sweet chocolate, thinking that they would melt when the cookies were baked. But they didn't! Thus, the chocolate chip cookie was born. (Thanks to Wikipedia for the cookie history!)
Here's my version of her original recipe.
TOLL HOUSE CHOCOLATE CHIP COOKIES
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, white sugar, and brown sugar. Add the vanilla and eggs and stir well.
Gradually add flour mixture to the butter mixture, combining until all ingredients are moistened. Add the chocolate chips and stir so that they are spread throughout the batter.
Drop by heaping teaspoons onto a baking sheet. Bake at 350 degrees for 9-10 minutes or until brown on the edges. Remove the baking sheet from the oven and allow cookies to sit for 1 more minute. Then remove cookies and allow them to cool on a wire rack.
Makes about 36 cookies.
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