Back in 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style toll house located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers..
Here, passengers paid tolls, changed horses, and ate much-welcomed home-cooked meals. It was also here, over 200 years later, that the Wakefield decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn.
As she improved upon traditional Colonial recipes, Ruth's incredible desserts began attracting people from all over New England. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our Nestlé Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of Nestlé Semi-Sweet Chocolate Bar skyrocketed.
3/4 cups granulated sugar
3/4 cups brown sugar
1/2 cup butter soft
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon soda
2 Cups chocolate chips
1 Cup chopped nuts (optional)
With an electric mixer, cream butter and sugars. and the eggs one at a time, add the vanilla beat until creamy and pale yellow in color. set aside
In another bowl mix flour, salt and soda.
add the flour mixture to the egg mixture a little at a time.
After dough is well mixed and chips and nuts.
drop teaspoons of dough on to ungreased cookie sheet. don't put more than 12 per pan
bake at 375 for 10 minutes or until golden brown.
cool on a wire rack.