Meal Time in Massachusetts

Reading about Massachusetts makes me hungry!  It is a state with lots of sweets - my favorite! Obviously it is highlighted for its Boston Crème Pie and Fig Newtons; however, did you know it is also the birthplace of Dunkin Donuts?  What more could you ask for?  Well, let me tell you what I've learned.  Massachusetts is famous for clam chowder, Boston Baked Beans, and also Brown Bread in a can.  Really???   I might just have to try that...but not today.

Today I am going to bake an American classic - The Toll House Chocolate Chip Cookie!  Yes, it also originated in Massachusetts.  The cookies were created by Ruth Wakefield who, along with her husband, owned the Toll House Inn.  She cooked for her guests as they stayed the night, changed their horses, and paid a "toll."  Wouldn't it have been nice to visit?  Unfortunately, there was a fire and the inn was not rebuilt, but they managed to salvage the recipe.

Toll House Chocolate Chip Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 375° F.

In a small bowl, combine flour, baking soda, and salt.

Combine well.

In a mixing bowl, add butter,

Granulated sugar,

Brown sugar,

Vanilla extract.

Beat until creamy.

Add eggs, one at a time,

Beat well after each addition.

Gradually beat in flour mixture.

I like to cover the mixer as I do this - it keeps the flour from creating a cloud in my kitchen!

Here is what it should like like - Do not overebeat!

Pour in morsels (chocolate chips).

Mix well.

Here is where I like to get out my kitchen tools.  First, I line the cooking sheets with parchment paper - this will ensure no sticking and an easy clean up.

I also use 1 inch scoop to make sure all cookies are the same size.

Drop by rounded tablespoon onto ungreased baking sheets. 

Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

They are really yummy right out of the oven...notice one is already missing?

Everyone in my family loves to eat cookies when they are warm and chewy - right out of the oven.  I only baked two dozen this morning.  I want to show you how to save the rest of the batter to make fresh cookies later.  The best part is they are slice-and-bake and ready to pop in the oven on a whim!

Take out that handy-dandy parchment paper again and pull off a longer sheet - maybe 18 inches or so.

Drop the cookie mix down the center of the paper - log style.

Roll the top paper over to cover the dough and smooth out with your hand,

 Continue to roll the dough - in the paper- until the paper runs out.

Smooth again.  The roll should be similar the tubes of dough you can buy at the grocery store.  Twist the ends and you are ready to store it in the fridge for up to a week.  This can also be frozen for a month.  

Enjoy your traditional Toll House Chocolate Chip Cookies with a glass of milk!