Here they are! This is the original recipe for chocolate chip cookies. You can find the history of this recipe in my last blog post: Ruth Wakefield’s Toll House Tried and True Recipes.
I’m pretty sure this is the chocolate chip cookie recipe I grew up with. These cookies are the perfect blend of cookie, chocolate, and nuts. They are a wonderful warm gooey after school treat. They are the ultimate portable snack and are great in lunch boxes or for office parties. Even if you have a favorite chocolate chip cookie recipe, trying the original is a fun way to touch a little bit of history. Enjoy!
Toll House Chocolate Crunch Cookies
1 c. butter
3/4 c. brown sugar
3/4 granulated sugar
2 eggs, beaten whole
1 tsp baking soda
1 tsp hot water
2 1/4 c. flour
1 tsp salt
1 c. chopped nuts
2 bars (7 oz each) Nestlé semi-sweet chocolate cut into pea-size pieces
1 tsp vanilla
Cream the butter and add the brown sugar, sugar, and eggs. Dissolve the baking soda in the hot water and add to the mixture. Sift the flour and salt together and add to the batter. Add the chopped nuts, chocolate, and vanilla. Drop half teaspoons on a greased cookie sheet. Bake 10-12 minutes at 375°. Makes 100 cookies.
Thanks again to Addie at Sugar Addie’s.
History in the Kitchen 
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