This is the recipe usually attributed to Ruth Wakefieldâ€™s original cookie formulation. Ruthâ€™s recipe had 4 times the salt (!) and the chocolate she used was chopped up tablet chocolate. Nestleâ€™s later sold little knives with which to chop up their block chocolate (which came in a box) for Ruthâ€™s recipe. Eventually the chopped chocolate segued to the now famed, and more traditional use of chocolate chips. The baking soda, dissolved in hot water was another nod to the baking soda of yesteryear. It was coarse and uneven and dissolving it in hot water was a good way to make it consistent and get it properly dispersed into the batter. Ruth Wakefield later added this note at the bottom of her recipe :â€śAt Toll House we chill this dough overnight. When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking, and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them.â€ť A great cookie, generations later! Hereâ€™s to you, Ruth.
1 cup unsalted butter
Preheat oven to 375 F. Line a doubled up baking sheet with parchment paper. Arrange oven rack to middle position.
In a mixer bowl, cream the butter and sugars. Blend in the egg and vanilla, then soda. Fold in the flour, nuts and chocolate chips.
Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 100 cookies.
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