Yesterday a reader asked where she could get two recipes mentioned in my post about Ruth Graves Wakefield, inventor of the Toll House cookie and author of Ruth Wakefield’s Toll House Tried and True Recipes (M. Barrows & Company, 1940). Her wish is my command.
TOLL HOUSE CHOCOLATE CRUNCH COOKIES
MAKES 100 COOKIES
1 cup butter [softened]
3/4 cup brown sugar
3/4 cup granulated white sugar
2 eggs beaten whole
1 teaspoon soda dissolved in 1 teaspoon hot water
2-1/4 cups flour sifted with 1 teaspoon salt
1 cup chopped nuts
2 bars (7 ounces) Nestle’s yellow-label semi-sweet chocolate, cut into pieces the size of a pea [or similar amount of semi-sweet chocolate chips]
1 teaspoon vanilla
Cream butter. Add sugars and eggs. Mix dissolved soda into the sugar-butter mixture, alternating with additions of sifted flour until fully combined. Add nuts, chocolate, and vanilla. Drop by half teaspoons onto a greased cookie sheet. Bake 10-12 minutes in a 375-degree-Fahrenheit oven.
TOLL HOUSE TING A LINGS
2 seven-ounce packages Nestle’s semi-sweet chocolate [or similar amount of semi-sweet chocolate chips]
1/2 teaspoon salt
4 cups cornflakes
1/4 cup chopped walnuts
1/4 cup prunes (uncooked, stoned, and cut into small pieces)
1/4 cup raisins or dates (cut finely)
1/4 cup dried apricots (uncooked and cut into small pieces)
1/4 cup candied ginger (cut finely)
Melt chocolate in double boiler. Add remaining ingredients. Mix well and drop by spoonfuls on waxed paper. Allow to harden. Serve as cookies with dessert or use as candy.