Yum - Nothing tastes as good as a hot home made chocolate chip cookie!  This is my Mom’s recipe from which she made thousands of the tasty toll house cookies over the last forty years or more.  It pretty much follows the recipe that you find on the bag of chocolate chips.  I think these cookies are best when they are still hot, when the half bitten off chocolate chips are still warm and they form a little peak when you chomp off half of a chip. The name of the original recipe comes from an innkeeper who added pieces of chocolate to her favorite cookie recipe.  The name of the inn was the Toll House Inn in Massachusetts where tolls were collected by turnpike users in colonial times.  She made a deal with Nestles in the 1930’s so that company could print the recipe on their packages.  The tale claims that she got all the free chocolate she could use in her recipes for life. Ingredients: 2 ¼ cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine (2 sticks) at room temperature ¾ cup sugar ¾ cup packed brown sugar 1 teaspoon vanilla 2 eggs 2 cups semi-sweet chocolate chips (One 12 ounce pkg) 1 cup chopped nuts (walnuts or pecans) First, combine the flour, baking soda and salt in a separate bowl.  Then in a separate mixing bowl cream together the room temperature butter/margarine, both sugars and vanilla.  Add the eggs and beat to combine, then gradually add the flour mixture.  Once all the flour mixture is mixed in, stir in the chips and the nuts with a spoon, not the mixer, so that the chips and nuts will not break up any further. Use a spoon to drop the batter in spoon sized drops on an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-11 minutes.  My oven runs cold so I use the full 11 minutes, you will have to experiment a little for best results with your oven.  There’s nothing worse than burned cookies.
Recipe for Toll House Cookies
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