For one of my Girl Scout Badges we had to bake something from the past. I was looking through a Betty Crocker cookbook from the 1950s for ideas when I found the most famous cookie of the late 1930’s, which to no surprise was the Tollhouse Chocolate Chip Cookie. So I decided to make that cookie, because who doesn’t like chocolate chip cookies?
2/3 cup shortening (1/3 of it should be margarine/butter)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 tsp. vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 package (6 ounces) of semi-sweet chocolate chips
1/2 cup chopped nuts
- Heat the oven to 375 degrees.
- Mix the shortening (including margarine/butter), granulated sugar, brown sugar, egg, and vanilla extract until thoroughly combined.
- Measure the flour by sifting into another bowl. The book adds that you can add 1/4 cup more flour for a softer cookie. Then add the baking soda and salt to the flour. Then blend the dry ingredients mix into the other mix.
- Add the nuts and chocolate chips to the batter, and mix them in.
- Drop round teaspoonfuls of dough, about 2 inches apart on an ungreased baking sheet.
- Bake for 8 – 10 minutes, or until a little browned.
Things I Did Differently:
- I added the sifted flour, baking soda, and salt to the original mix right away, instead of doing it separately, then adding it in.
- I didn’t use nuts in the batter.
- Instead of using a KitchenAid, I mixed everything by hand like they would’ve in the 1930’s.
- If you use Gold Medal Self – Rising Flour then don’t add baking soda or salt.
- One batch makes around 4 – 5 dozen 2″ cookies.
- You can add crushed peppermint for a Chocolate Chip Peppermint Cookie.
Thanks for reading! Check out Betty Crocker’s Cooky Book, for more cookies like this!