This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeared in the 1949 edition of Ruth Wakefield's Toll House Tried and True Recipes. Like the very first batch, these cookies omit the nuts in favor of more chocolate.
- Yield:about 5 dozen cookies
- Active time: 1 1/2 hours
- Total time:49 1/2 hours
- 2 ¼ cups (12.375 ounces) flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup (150 grams) brown sugar
- ¾ cup (150 grams) white sugar
- 2 eggs, beaten
- 1 teaspoon soda
- 1 teaspoon hot water
- 1 teaspoon vanilla
- 3 cups (18 ounces) semi sweet chocolate chips
Sift flour together with salt and set aside.
Cream together butter and sugars. Add the eggs mixing until combined. Dissolve baking soda in hot water and add alternately with flour mixture. Add vanilla and mix until thoroughly combined. Stir in chocolate chips. Cover and refrigerate for 36 to 48 hours.
Preheat oven to 375°F. Scoop out rounded tablespoonfuls refrigerated dough and roll between hands into a ball. Place onto a parchment lined baking sheet and press ball down to flatten. Bake for 7 to 9 minutes or until golden brown. Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.