EVERYTHING YOU KNOW IS A LIE!!!
Forgive us. That probably seems dramatic. But it’s how we feel after learning that… gasp!… the original, traditional, loved-by-generations Tollhouse Chocolate Chip Cookie is a FRAUD!!!
We shared with you the heartwarming story of Ruth Wakefield, and how she attempted to make a chocolate version of her famous butter drop dough cookies, only to accidentally create the most famous cookie ever. Only it turns out, the sweet story we shared was just a load of… well… chips.
“Up until that point when she invented this, chocolate was used in desserts but it always was used melted, and she actually in one interview said she had done some chocolate experiments at college.”
In fact, according to WCVB.com, nothing that you know about Tollhouse Chocolate Chip Cookies is how you’ve originally heard it. Including the recipe!
Mrs. Wakefield actually had a right-hand woman in the kitchen who helped with the new creation – head baker Sue Brides. WCVB spoke with Ms. Brides’ daughter Peg, who retains a copy of her mother’s original recipe.
She said the original recipe is not what you find on the back of the Toll House chocolate chip bags.
But… but… that’s THE recipe! The one we’ve all used for years! For GENERATIONS!!
According to Peg, her mother’s recipe was quite different.
Where’s the butter? And 1 1/8 cups of each type of sugar?! We don’t even know if we have a 1/8 measuring cup! (We do, actually. But we use it to scoop coffee, not bake cookies.)
Just count yourself lucky you can even read the recipe. Peg said a favorite trick of her mother’s was to write her recipes reversed, so they could only be read with a mirror!
Now do you understand our dramatic response? All those years, all those cookies… a lie.
- 1 1/2 cups of shortening
- 1 1/8 cups of sugar
- 1 1/8 cups of brown sugar
- 3 eggs
- 1 1/2 teaspoon of salt
- 3 1/8 cups of flour (Peg prefers King Arthur all purpose)
- 1 1/2 teaspoon of hot water
- 1 1/2 teaspoon of baking soda
- 1 1/2 teaspoon of vanilla
- Chocolate chips (and walnuts)
Bake at 350 degrees for 12-13 minutes
What do you think? Going to try a batch yourself? Let us know how they turn out, and which you prefer!