Rumor has it that the Nestle tollhouse chocolate chip cookie recipe that is printed on the bags of nestle tollhouse chocolate chips is the original chocolate chip cookie recipe used by Ruth Wakefield in the 1930s. Ruth Wakefield is, of course, the woman who invented the chocolate chip cookie that we all know and love. Of course there are several versions of the story that are floating around.
Here is Nestlé's version of the nestle tollhouse chocolate chip cookie recipe's emanation:
Ruth Wakefield was the owner of the Tollhouse Lodge and was an accomplished baker. One night, as a treat for her guests she was baking a type of drop cookie. This cookie's recipe called for baker's chocolate to be added to the mix which would then melt during the cookie's time in the oven. When it came time to add the baker's chocolate, she found that she did not have any. What she did have, however, was a chocolate bar given to her by someone in the Nestle family. So she broke the chocolate bar into small pieces and added them to the cookie dough, figuring that the chocolate would melt the same way that the bakers chocolate would. Instead of melting, however, the small pieces of chocolate only softened and became easier to chew. The cookies were received so well by Ruth's guests at the Tollhouse Lodge that she added them to her regular "menu" of baked goods that she served to her guests.
The rest of the Nestle version of the Nestle tollhouse chocolate chip cookie recipe says that Ruth Wakefield sold the recipe to the Nestle company as a trade for a lifetime's supply of their chocolate chips (rumor has it that the company invented the chocolate chip itself because of this recipe). The sale of the recipe to Nestle enabled them to print the recipe on their bags of chocolate chips. It wasn't long before Nestle began calling them Tollhouse chocolate chips.
There is of course, another version of the story of the invention of the Nestle Tollhouse chocolate chip cookie recipe. This one says that one day while baking a batch of sugar cookies, bars of Nestle chocolate that had been stored on a shelf above Ruth Wakefield's mixer accidentally fell into the mixing bowl where they got broken up by the blades of the mixer. Ruth decided that the dough was ruined and was going to throw it out, but was convinced by a George Boucher (who was the head chef at the Toll House Lodge) talked her into seeing if they could salvage the dough. According to this rumor, the recipe was not sold to Nestle, but she granted them permission to print the recipe on Nestlé's packages of their chocolate chips (or morsels) and that later a loophole was found in the original agreement and ownership was taken from Ruth by Nestle and they began to mass produce the cookies.
However it came to be owned by Nestle, no one will refute the fact that the Nestle Tollhouse chocolate chip cookie recipe does result in fabulous cookies.
Tip #1
You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling. |
Tip #2
Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don't worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies. |
Tip #3
Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the cookies. |
