When our guests check in to the October Country Inn (check us out), having a supply of freshly baked Toll House chocolate chip cookies is a responsibility we don’t take lightly. This famous American cookie is particularly relevant to New England. The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts. Wakefield is said to have been making chocolate cookies and ran short of melted baker’s chocolate. To make up for the shortage, she added broken pieces of chocolate thinking that they would melt and mix into the batter. They didn’t melt and the chocolate chip cookie was born.
The ingredients listed below will make about 4 dozen cookies:
- 1 cup of softened butter
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 2 eggs
- 2 1/4 cup of all-purpose flour
- 2 cups chocolate chips
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
To make the cookie dough, combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and chopped pecans. Form dough into round balls about 1 1/2 inch in diameter. Bake in a preheated 375 degree oven for 9 to 11 minutes, and cool.
In order to make sure we have a supply of ready to bake cookie dough ready to freshly bake cookies for our guests each day, we cluster the cookie dough balls on a cookie sheet and freeze them. When frozen, the dough balls are easily stored in a plastic freezer bag and taken out and baked fresh as needed.