A friend sent me an email and part of it might interest you:


My cousin...whom I hadn't seen in 50 years...came to visit me last
week. He has been writing a family history of just our grandparents,
parents and us.

Most of the things in the book I had seen, but there was information
about his Mom's side that I didn't know. This is a recipe that was in
the book...In Elizabeth's own handwriting, done with a fine nibbed
pen, on a yellowed piece of pretty notepaper. It was probably written
in the early 1900's. This may be where Toll House cookies came from.
I'm going to make some and see how they compare.

If you know anyone who would enjoy the recipe, feel free to share



Elizabeth Spangler's Famous Chocolate Chip Cookies

1/2 c butter

3/4 c sugar (half brown half white)

1 egg

1/2 tsp soda

3 T hot water

1 1/2 c sifted flour

1/2 lb German sweet chocolate, cut in 1/4 inch chunks

1/2 tsp vanilla

1/4 tsp salt

Combine butter and sugar. Add beaten egg. Then add dry ingredients,
which have been sifted together, alternately with hot water. Add
vanilla and chunks of chocolate. Drop by teaspoons on greased cookie
sheet. Bake in moderate oven for 20-25 minutes. Makes 3 dozen small
cookies.

"Margaret Suran" > wrote in message
...
> A friend sent me an email and part of it might interest you:

>>My cousin...whom I hadn't seen in 50 years...came to visit me last
> week. He has been writing a family history of just our grandparents,
> parents and us.
>
> Most of the things in the book I had seen, but there was information
> about his Mom's side that I didn't know. This is a recipe that was in
> the book...In Elizabeth's own handwriting, done with a fine nibbed
> pen, on a yellowed piece of pretty notepaper. It was probably written
> in the early 1900's. This may be where Toll House cookies came from.
> I'm going to make some and see how they compare.

Sorry its not.

see below,


> If you know anyone who would enjoy the recipe, feel free to share
>
>
>
> Elizabeth Spangler's Famous Chocolate Chip Cookies
>
> 1/2 c butter
>
> 3/4 c sugar (half brown half white)
>
> 1 egg
>
> 1/2 tsp soda
>
> 3 T hot water
>
> 1 1/2 c sifted flour
>
> 1/2 lb German sweet chocolate, cut in 1/4 inch chunks
>
> 1/2 tsp vanilla
>
> 1/4 tsp salt
>
> Combine butter and sugar. Add beaten egg. Then add dry ingredients,
> which have been sifted together, alternately with hot water. Add
> vanilla and chunks of chocolate. Drop by teaspoons on greased cookie
> sheet. Bake in moderate oven for 20-25 minutes. Makes 3 dozen small
> cookies.


Wrong Name: see epicurious

Dimitri

Toll House cookie
This - the original chocolate-chip cookie - was created in the 1930s by Ruth
Wakefield, who ran the Toll House Restaurant outside of Whitman,
Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up
bars of chocolate to add to a basic butter-cookie dough. History was made.
Today, the chocolate-chip cookie is the most popular in the United States.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Margaret Suran" > wrote in message
...
> A friend sent me an email and part of it might interest you:

>>My cousin...whom I hadn't seen in 50 years...came to visit me last
> week. He has been writing a family history of just our grandparents,
> parents and us.
>
> Most of the things in the book I had seen, but there was information
> about his Mom's side that I didn't know. This is a recipe that was in
> the book...In Elizabeth's own handwriting, done with a fine nibbed
> pen, on a yellowed piece of pretty notepaper. It was probably written
> in the early 1900's. This may be where Toll House cookies came from.
> I'm going to make some and see how they compare.

Sorry its not.

see below,


> If you know anyone who would enjoy the recipe, feel free to share
>
>
>
> Elizabeth Spangler's Famous Chocolate Chip Cookies
>
> 1/2 c butter
>
> 3/4 c sugar (half brown half white)
>
> 1 egg
>
> 1/2 tsp soda
>
> 3 T hot water
>
> 1 1/2 c sifted flour
>
> 1/2 lb German sweet chocolate, cut in 1/4 inch chunks
>
> 1/2 tsp vanilla
>
> 1/4 tsp salt
>
> Combine butter and sugar. Add beaten egg. Then add dry ingredients,
> which have been sifted together, alternately with hot water. Add
> vanilla and chunks of chocolate. Drop by teaspoons on greased cookie
> sheet. Bake in moderate oven for 20-25 minutes. Makes 3 dozen small
> cookies.


Wrong Name: see epicurious

Dimitri

Toll House cookie
This - the original chocolate-chip cookie - was created in the 1930s by Ruth
Wakefield, who ran the Toll House Restaurant outside of Whitman,
Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up
bars of chocolate to add to a basic butter-cookie dough. History was made.
Today, the chocolate-chip cookie is the most popular in the United States.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Dimitri wrote:
> "Margaret Suran" > wrote in message
> ...
>
>>A friend sent me an email and part of it might interest you:

snip
>>
>>Most of the things in the book I had seen, but there was information
>>about his Mom's side that I didn't know. This is a recipe that was in
>>the book...In Elizabeth's own handwriting, done with a fine nibbed
>>pen, on a yellowed piece of pretty notepaper. It was probably written
>>in the early 1900's. This may be where Toll House cookies came from.
>> I'm going to make some and see how they compare.
>
>
> Sorry its not.
>
> see below,
>
>
>
>>If you know anyone who would enjoy the recipe, feel free to share
>>
>>
>>
>>Elizabeth Spangler's Famous Chocolate Chip Cookies
>>
recipe snipped
>
> Wrong Name: see epicurious
>
> Dimitri
>
> Toll House cookie
> This - the original chocolate-chip cookie - was created in the 1930s by Ruth
> Wakefield, who ran the Toll House Restaurant outside of Whitman,
> Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up
> bars of chocolate to add to a basic butter-cookie dough. History was made.
> Today, the chocolate-chip cookie is the most popular in the United States.
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

My friend did not believe that the person actually created the recipe.
I thought that she meant that this is the recipe that led to the
first Toll House cookies and that she was one of the people who used
this recipe early on. As you see, there were no chocolate chips
mentioned, they came later and the hot water was eliminated somewhere
along the line, too.

When I started to make Toll House cookies in the 1950's or 60's, the
recipe on the Nestle's chocolate chips still listed a small amount of
Cold Water as one of the ingredients. To this day, my cookies are
referred to as "Margaret's famous Chocolate Chip cookies", )

Dimitri wrote:
> "Margaret Suran" > wrote in message
> ...
>
>>A friend sent me an email and part of it might interest you:

snip
>>
>>Most of the things in the book I had seen, but there was information
>>about his Mom's side that I didn't know. This is a recipe that was in
>>the book...In Elizabeth's own handwriting, done with a fine nibbed
>>pen, on a yellowed piece of pretty notepaper. It was probably written
>>in the early 1900's. This may be where Toll House cookies came from.
>> I'm going to make some and see how they compare.
>
>
> Sorry its not.
>
> see below,
>
>
>
>>If you know anyone who would enjoy the recipe, feel free to share
>>
>>
>>
>>Elizabeth Spangler's Famous Chocolate Chip Cookies
>>
recipe snipped
>
> Wrong Name: see epicurious
>
> Dimitri
>
> Toll House cookie
> This - the original chocolate-chip cookie - was created in the 1930s by Ruth
> Wakefield, who ran the Toll House Restaurant outside of Whitman,
> Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up
> bars of chocolate to add to a basic butter-cookie dough. History was made.
> Today, the chocolate-chip cookie is the most popular in the United States.
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

My friend did not believe that the person actually created the recipe.
I thought that she meant that this is the recipe that led to the
first Toll House cookies and that she was one of the people who used
this recipe early on. As you see, there were no chocolate chips
mentioned, they came later and the hot water was eliminated somewhere
along the line, too.

When I started to make Toll House cookies in the 1950's or 60's, the
recipe on the Nestle's chocolate chips still listed a small amount of
Cold Water as one of the ingredients. To this day, my cookies are
referred to as "Margaret's famous Chocolate Chip cookies", )

"Margaret Suran" > wrote in message
...

<snip>

My friend did not believe that the person actually created the recipe.
> I thought that she meant that this is the recipe that led to the
> first Toll House cookies and that she was one of the people who used
> this recipe early on. As you see, there were no chocolate chips
> mentioned, they came later and the hot water was eliminated somewhere
> along the line, too.
>
> When I started to make Toll House cookies in the 1950's or 60's, the
> recipe on the Nestle's chocolate chips still listed a small amount of
> Cold Water as one of the ingredients. To this day, my cookies are
> referred to as "Margaret's famous Chocolate Chip cookies", )


I have some early (pre-20's) cook books at home that I can reference - there
is one from an old Cocoa company but I think that's the 20's.

Dimitri

"Margaret Suran" > wrote in message
...

<snip>

My friend did not believe that the person actually created the recipe.
> I thought that she meant that this is the recipe that led to the
> first Toll House cookies and that she was one of the people who used
> this recipe early on. As you see, there were no chocolate chips
> mentioned, they came later and the hot water was eliminated somewhere
> along the line, too.
>
> When I started to make Toll House cookies in the 1950's or 60's, the
> recipe on the Nestle's chocolate chips still listed a small amount of
> Cold Water as one of the ingredients. To this day, my cookies are
> referred to as "Margaret's famous Chocolate Chip cookies", )


I have some early (pre-20's) cook books at home that I can reference - there
is one from an old Cocoa company but I think that's the 20's.

Dimitri

Margaret Suran > wrote in message >...
> the book...In Elizabeth's own handwriting, done with a fine nibbed
> pen, on a yellowed piece of pretty notepaper. It was probably written
> in the early 1900's. This may be where Toll House cookies came from.

http://en.wikipedia.org/wiki/Toll_House_cookie

http://www.verybestbaking.com/produc...se/history.asp

Margaret Suran > wrote in message >...
> the book...In Elizabeth's own handwriting, done with a fine nibbed
> pen, on a yellowed piece of pretty notepaper. It was probably written
> in the early 1900's. This may be where Toll House cookies came from.

http://en.wikipedia.org/wiki/Toll_House_cookie

http://www.verybestbaking.com/produc...se/history.asp

Margaret Suran > wrote in
:

>
>
> Dimitri wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>A friend sent me an email and part of it might interest you:
>
> snip
>>>
>>>Most of the things in the book I had seen, but there was information
>>>about his Mom's side that I didn't know. This is a recipe that was
>>>in the book...In Elizabeth's own handwriting, done with a fine nibbed
>>>pen, on a yellowed piece of pretty notepaper. It was probably
>>>written in the early 1900's. This may be where Toll House cookies
>>>came from.
>>> I'm going to make some and see how they compare.
>>
>>
>> Sorry its not.
>>
>> see below,
>>
>>
>>
>>>If you know anyone who would enjoy the recipe, feel free to share
>>>
>>>
>>>
>>>Elizabeth Spangler's Famous Chocolate Chip Cookies
>>>
> recipe snipped
>>
>> Wrong Name: see epicurious
>>
>> Dimitri
>>
>> Toll House cookie
>> This - the original chocolate-chip cookie - was created in the 1930s
>> by Ruth Wakefield, who ran the Toll House Restaurant outside of
>> Whitman, Massachusetts. Mrs. Wakefield, in a moment of brilliant
>> inspiration, cut up bars of chocolate to add to a basic butter-cookie
>> dough. History was made. Today, the chocolate-chip cookie is the most
>> popular in the United States. © Copyright Barron's Educational
>> Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition,
>> by Sharon Tyler Herbst.
>
> My friend did not believe that the person actually created the recipe.
> I thought that she meant that this is the recipe that led to the
> first Toll House cookies and that she was one of the people who used
> this recipe early on. As you see, there were no chocolate chips
> mentioned, they came later and the hot water was eliminated somewhere
> along the line, too.

Margaret, the story is very interesting, and perhaps part of the
evolution. I read an in-depth article several years ago about the origin
and gradual change of the original recipe. Unfotunately, I don't have it
anymore. The change from small chunks of hand-cup chocolate came about
when Nestle's took express interest in promoting the recipe. They
concluded that housewives would be more apt to make the cookies if the
chocolate they used was more conveniently configured. According to the
article, the issue of water was one they maintained should have remained
in the recipe, although the amount was only a teaspoon and was hot water.
The baking soda was to be dissolved in it. The reason was its more
thorough distribution in the dough. My mother had a printed recipe for
Nestle's Toll House Cookies that was printed around 1937. The water was
still part of the recipe at that point. I still make them that way.

> When I started to make Toll House cookies in the 1950's or 60's, the
> recipe on the Nestle's chocolate chips still listed a small amount of
> Cold Water as one of the ingredients. To this day, my cookies are
> referred to as "Margaret's famous Chocolate Chip cookies", )

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Margaret Suran > wrote in
:

>
>
> Dimitri wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>A friend sent me an email and part of it might interest you:
>
> snip
>>>
>>>Most of the things in the book I had seen, but there was information
>>>about his Mom's side that I didn't know. This is a recipe that was
>>>in the book...In Elizabeth's own handwriting, done with a fine nibbed
>>>pen, on a yellowed piece of pretty notepaper. It was probably
>>>written in the early 1900's. This may be where Toll House cookies
>>>came from.
>>> I'm going to make some and see how they compare.
>>
>>
>> Sorry its not.
>>
>> see below,
>>
>>
>>
>>>If you know anyone who would enjoy the recipe, feel free to share
>>>
>>>
>>>
>>>Elizabeth Spangler's Famous Chocolate Chip Cookies
>>>
> recipe snipped
>>
>> Wrong Name: see epicurious
>>
>> Dimitri
>>
>> Toll House cookie
>> This - the original chocolate-chip cookie - was created in the 1930s
>> by Ruth Wakefield, who ran the Toll House Restaurant outside of
>> Whitman, Massachusetts. Mrs. Wakefield, in a moment of brilliant
>> inspiration, cut up bars of chocolate to add to a basic butter-cookie
>> dough. History was made. Today, the chocolate-chip cookie is the most
>> popular in the United States. © Copyright Barron's Educational
>> Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition,
>> by Sharon Tyler Herbst.
>
> My friend did not believe that the person actually created the recipe.
> I thought that she meant that this is the recipe that led to the
> first Toll House cookies and that she was one of the people who used
> this recipe early on. As you see, there were no chocolate chips
> mentioned, they came later and the hot water was eliminated somewhere
> along the line, too.

Margaret, the story is very interesting, and perhaps part of the
evolution. I read an in-depth article several years ago about the origin
and gradual change of the original recipe. Unfotunately, I don't have it
anymore. The change from small chunks of hand-cup chocolate came about
when Nestle's took express interest in promoting the recipe. They
concluded that housewives would be more apt to make the cookies if the
chocolate they used was more conveniently configured. According to the
article, the issue of water was one they maintained should have remained
in the recipe, although the amount was only a teaspoon and was hot water.
The baking soda was to be dissolved in it. The reason was its more
thorough distribution in the dough. My mother had a printed recipe for
Nestle's Toll House Cookies that was printed around 1937. The water was
still part of the recipe at that point. I still make them that way.

> When I started to make Toll House cookies in the 1950's or 60's, the
> recipe on the Nestle's chocolate chips still listed a small amount of
> Cold Water as one of the ingredients. To this day, my cookies are
> referred to as "Margaret's famous Chocolate Chip cookies", )

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

>Most of the things in the book I had seen, but there was information
>about his Mom's side that I didn't know. This is a recipe that was in
>the book...In Elizabeth's own handwriting, done with a fine nibbed
>pen, on a yellowed piece of pretty notepaper. It was probably written
>in the early 1900's. This may be where Toll House cookies came from.
> I'm going to make some and see how they compare.

toll house cookies were a accident. they were made at a inn (not sure of the
name) and the lady ran out of nut so chopped up chocolate. and it was a hit.
that recipe invented chocolate chips.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

>Most of the things in the book I had seen, but there was information
>about his Mom's side that I didn't know. This is a recipe that was in
>the book...In Elizabeth's own handwriting, done with a fine nibbed
>pen, on a yellowed piece of pretty notepaper. It was probably written
>in the early 1900's. This may be where Toll House cookies came from.
> I'm going to make some and see how they compare.

toll house cookies were a accident. they were made at a inn (not sure of the
name) and the lady ran out of nut so chopped up chocolate. and it was a hit.
that recipe invented chocolate chips.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

>http://en.wikipedia.org/wiki/Toll_House_cookie
>

yep that's it what started the whole chocolate chip industry if I remember
right.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

>http://en.wikipedia.org/wiki/Toll_House_cookie
>

yep that's it what started the whole chocolate chip industry if I remember
right.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

Wayne wrote:

According to the
> article, the issue of water was one they maintained should have remained
> in the recipe, although the amount was only a teaspoon and was hot water.
> The baking soda was to be dissolved in it. The reason was its more
> thorough distribution in the dough. My mother had a printed recipe for
> Nestle's Toll House Cookies that was printed around 1937. The water was
> still part of the recipe at that point. I still make them that way.


You've answered a question I'd been wondering about. I make a chocolate
ginger snap that's a Martha Stewart recipe. The instructions say to
dissolve the baking soda in hot water before adding to the dough. I'd
never heard of that before and wondered what it was all about. Does it
work? Is it worth the extra step?

--Lia

Wayne wrote:

According to the
> article, the issue of water was one they maintained should have remained
> in the recipe, although the amount was only a teaspoon and was hot water.
> The baking soda was to be dissolved in it. The reason was its more
> thorough distribution in the dough. My mother had a printed recipe for
> Nestle's Toll House Cookies that was printed around 1937. The water was
> still part of the recipe at that point. I still make them that way.


You've answered a question I'd been wondering about. I make a chocolate
ginger snap that's a Martha Stewart recipe. The instructions say to
dissolve the baking soda in hot water before adding to the dough. I'd
never heard of that before and wondered what it was all about. Does it
work? Is it worth the extra step?

--Lia

Wayne wrote:

According to the
> article, the issue of water was one they maintained should have remained
> in the recipe, although the amount was only a teaspoon and was hot water.
> The baking soda was to be dissolved in it. The reason was its more
> thorough distribution in the dough. My mother had a printed recipe for
> Nestle's Toll House Cookies that was printed around 1937. The water was
> still part of the recipe at that point. I still make them that way.


You've answered a question I'd been wondering about. I make a chocolate
ginger snap that's a Martha Stewart recipe. The instructions say to
dissolve the baking soda in hot water before adding to the dough. I'd
never heard of that before and wondered what it was all about. Does it
work? Is it worth the extra step?

--Lia

Julia Altshuler > wrote in
news:tzNOc.220669$XM6.46915@attbi_s53:

> Wayne wrote:
>
> According to the
>> article, the issue of water was one they maintained should have
>> remained in the recipe, although the amount was only a teaspoon and
>> was hot water. The baking soda was to be dissolved in it. The
>> reason was its more thorough distribution in the dough. My mother
>> had a printed recipe for Nestle's Toll House Cookies that was printed
>> around 1937. The water was still part of the recipe at that point. I
>> still make them that way.
>
>
> You've answered a question I'd been wondering about. I make a
> chocolate ginger snap that's a Martha Stewart recipe. The
> instructions say to dissolve the baking soda in hot water before
> adding to the dough. I'd never heard of that before and wondered what
> it was all about. Does it work? Is it worth the extra step?
>
> --Lia
>
>

Yes, and yes. I see a difference in the texture of the baked cookie, and
they're generally more crisp.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.