Toll House Chocolate Crunch Cookies
Recipe: #19416
June 01, 2015
"This is Ruth Wakefield's version from 1948, which differs slightly from the recipe on the Toll House website and the back of the package. Prep time does not include optional chilling time. This recipe makes 100 very small cookies. You can vary the size as you like. Adapted from Toll House Tried and True Recipes."
Original recipe yields 100 servings
Ingredients
Nutritional
- Serving Size: 1 (12.2 g)
- Calories 52.7
- Total Fat - 3.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 9 mg
- Sodium - 35.5 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.2 g
- Sugars - 3.4 g
- Protein - 0.7 g
- Calcium - 3.3 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375° F.
Step 2
Sift flour and salt together. Set aside.
Step 3
Beat butter until light and fluffy.
Step 4
Beat in sugars, then eggs.
Step 5
Dissolve baking soda in hot water.
Step 6
Add soda mixture and flour mixture alternately to butter mixture, blending well.
Step 7
Stir in nuts, chocolate chips and vanilla.
Step 8
Drop by half teaspoonfuls onto greased cookie sheets.
Step 9
Bake for 10-12 minutes.
Step 10
OR
Step 11
To make the way Ruth Wakefield did, chill the dough overnight.
Step 12
Roll dough by hand into small balls.
Step 13
Place 2" apart on greased cookie sheets and press to flatten.
Step 14
Bake as above.
Step 15
Made with chilled dough, the cookies will spread less and will be more even in shape.
Tips & Variations
No special items needed.
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