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 (280 grams) (see measuring notes below) 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) Measuring Notes:  A word about measuring flour.  If you do not measure flour by weight with a scale (I don’t) then you need to take care when measuring flour by volume.  Flour sits in a bag or canister on your kitchen counter and compresses as it sits over time.  When you scoop out some flour, your spoon can further compress the flour so that more flour is added per scoop. Modern flour processing eliminates the need for sifting, but you do need to take steps to not measure too much flour.  Fluff the flour to be measured with a fork to decompress the flour. Then use a spoon to lightly scoop out some flour into your measuring cup.  If you use the measuring cup itself to directly scoop out the flour you will pack extra flour into the cup. Do not use a measuring cup made for liquids.  Use a measuring cup made for dry ingredients that is dedicated to one size.  No packing or tapping the spoon or cup, which would settle the flour and make room for more.  Overfill the cup slightly and use the flat side of a knife to level off the top of the flour to make a perfect measuring. The Bottom Line:  Measuring in too much flour produces a rookie toll house cookie which forms a dome and is cake-like and tasteless.  You want a cookie which spreads and gets its taste from the butter and sugar. So, now combine the dry ingredients:  the flour, baking soda and salt in a bowl.  Then in another bowl, cream together the room temperature butter/margarine, both sugars and vanilla.  Add the eggs one at a time while beating and combine. Now gradually add the flour mixture as you continue beating at slow speed.  Only when all the flour mixture is mixed in, stir in the chips and the nuts on slow speed so that the nuts will not break up any further. Use a small 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.  The cookies will spread quite a bit so that they become crispy.  Leave lots of room on the sheet for the spread or you will end up with a toll house cake. My oven runs hot so I check them at 9-10 minutes.  You will have to experiment a little for best results with your oven.  There’s nothing worse than overdone cookies. Just like Mom’s!
Recipe for Toll House Cookies
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