Mrs. Wakefield’s Chocolate Chip Cookies
This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeaed in the 1949 edition of Ruth Wakefield’s Toll House Tried and True Recipes. Like the very first batch, these cookies omit the nuts in favor of more chocolate. Makes about 5 dozen cookies.
2-1/4 cups flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter (room temperature)
¾ cup brown sugar
¾ cup white sugar
2 eggs, beaten (room temperature)
1 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla
3 cups (18 ounces) semi-sweet chocolate chips
Sift flour together with salt and set aside.
Cream together butter and sugars. Add the eggs, mixing until combined. Dissolve baking soda in hot water and add alternately with flour mixture. Add vanilla and mix until thoroughly combined. Stir in chocolate chips. Cover and refrigerate for 36 to 48 hours.
Preheat oven to 375 degrees. Scoop out rounded tablespoonfuls of refrigerated dough. Roll between hands into a ball. Place onto a parchment-lined baking sheet and press ball down to flatten. Bake for 7 to 9 minutes or until golden brown. Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.