The Original
Chocolate Chip Cookie Recipe

This is the original chocolate chip cookie recipe from Ruth Wakefield, inventor of the chocolate chip cookie. This version makes a fairly thin and crispy cookie, and you will notice it is slightly different from the version Nestle prints on its chocolate morsel bags today. I have added comments in parentheses. You can also read about the history of chocolate chip cookies.

Toll House Chocolate Crunch Cookies

Cream:
1 cup butter

Add:
3/4 cup brown sugar (packed)
3/4 cup granulated sugar
2 [large] eggs beaten, whole

Dissolve:
1 tsp soda in
1 tsp hot water

Mix alternately with:
2 1/4 cups flour sifted with
1 tsp salt

Lastly add:
1 cup chopped nuts
2 bars Nestle's yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea. (Later changed to "2 packages of chocolate morsels," which is the equivalent of a 12 oz bag of chocolate chips.)

Flavor with:
1 tsp. vanilla

Drop half teaspoons on a greased cookie sheet.

Bake 10 to 12 minutes in 375F oven.

Makes 100 cookies.

Ruth's commentary from later editions of her book, Toll House Tried and True Recipes, which is still in print:

"At Toll House, we chill this dough overnight. When ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 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."

Related Links

LaShelle's Super Secret, Ultra-Delicious Recipe
Toll House Cookies (Nestle's Current Version)
Renelle's Chocolate Chip Cookie Recipe
History of Chocolate Chip Cookies