Sunday, September 13, 2020

Toll House Chocolate Crunch Cookies (1948)

To 1 cup butter, add:
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, beaten
Dissolve 1 teaspoon baking soda in 1 teaspoon hot water. Add alternately with 2-1/4 cups flour sifted with 1 teaspoon salt.

Add 1 cup chopped nuts and 12 oz, 2 cups of semi-sweet morsels.  Add 1 teaspoon vanilla.

Drop by half teaspoonfuls onto greased cooky sheet. Bake in moderate oven. 375 degrees, for 10 to 12 minutes. Makes 100 cookies.

More "Lost" Toll House Recipes
Classic Toll House Chocolate Chip Cookies (1938)
Toll House Caramel Corn Flake Ring (1948)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

No comments:

Post a Comment