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1 c Butter
3/4 c Sugar
3/4 c Brown sugar
2 lg Eggs
1 ts Baking soda
1 ts Water
2 1/4 c Flour; all-purpose
1 ts Salt
1 c Walnuts; chopped
12 oz Semisweet chocolate chips
1 ts Vanilla extract
Cream butter. Add Brown and White Sugar and eggs. Dissolve soda in hot
water. Add alternately with flour sifted with salt. Add nuts, chocolate
chips and vanilla.
Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375? for 10 to
12 minutes. Makes about 100 cookies.
NOTES : The following is a quote from Ruth Graves Wakefield’s “Toll House
Recipes, Tried and True”: “At Toll House, we chill dough overnight. When
mixture is 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 the 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.”
Yields
100 Servings
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