Yield: 100 cookies
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; creamed |
| ¾ cup | Brown sugar |
| ¾ cup | White sugar |
| 2 \N | Eggs, beaten |
| 1 teaspoon | Soda; dissolved in |
| 1 teaspoon | Hot water |
| 2¼ cup | Flour; sifted with |
| 1 teaspoon | Salt |
| 1 cup | Chopped nuts |
| 12 ounces | Semi-sweet chocolate morsels |
| 1 teaspoon | Vanilla |
Cream butter. Add sugars and eggs. Dissolve baking soda in hot water. Add alternately with sifted flour. Add chopped nuts, chocolate morsels, and vanilla.
Drop by half-teaspoonfuls onto greased cooky sheet. Bake in moderate oven, 375 deg F, for 10 to 12 minutes. Makes 100 cookies.
At Toll House, we chill the dough overnight. When mixture is ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheets. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them.
~----from Toll House Tried and True Recipes by Ruth Wakefield Submitted By NICK LA ROCCA On 12-16-94