Butter Drop Do Cookie RecipeWhen Ruth Wakefield of the Toll House Inn decided to make her Butter Drop Do Cookie recipe, in 1937, she reached for the baker's chocolate and discovered she didn't have any. She decided to substitute Nestle Semi-Sweet Chocolate instead. Unlike baker's chocolate, Nestle Semi-Sweet Chocolate did not melt completely into the cookies. Ruth inadvertently created the world's first chocolate chip cookie. Read more about the history of chocolate chip cookies here. Butter Drop Do Cookies are an old Colonial recipe, and I was unable to find it for quite some time, until alert reader Mary Gage, of the very yummy NewEnglandRecipes.org, was kind enough to send a copy. Thanks, Mary! Mary writes: The only reference to this recipe I know of is Amelia Simmons' "American Cookery," published in 1796, page 36: "Butter Drop Do No. 3. Rub one quarter pound of butter, one pound sugar, sprinkle with mace, into one pound and a quarter flour, add four eggs, one glass rose water, bake as No. 1. [Bake 15 Minutes]" Apparently, there are several versions of the Butter Drop Do cookie recipe, this being number three... I wonder whether recipe number one or number two included chocolate? I guess we need Ruth Wakefield to know for sure! Related LinksToll House Chocolate Crunch Cookies (The Original)
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