They were invented, it turns out, as a happy accident. Ruth and her husband had purchased the 1709 toll house in 1930 with plans to turn it into an inn (appropriately named the Toll House Inn) since the location was perfectly situated between Boston and New Bedford. A former dietician and food lecturer with a passion for quality cookery, Ruth was experimenting in the kitchen one day when she decided to take a bar of Nestle semi-sweet chocolate and break it up into bits, which she added to a butter drop cookie batter. When she took them out of the oven, she was surprised to see that the chocolate hadn’t melted, and the firm bits gave the cookies a unique (and addictive) crunch.
She liked the texture so much she called them Chocolate Crunch Cookies, and added the recipe to her collection.
The recipe made its way to a Boston newspaper, and as its popularity grew, so did the sale of Nestle chocolate bars. With Ruth’s permission, Nestle began printing the recipe on the bar’s wrapper, and in 1939, they started selling the chocolate bits on their own in bags, calling them “morsels.” The recipe, nearly identical to the original Toll House Cookie recipe, is still printed on each bag today.
I learned this fact when I found a 1945 edition of Ruth Wakefield’s Toll House Tried and True Recipes (originally published in 1936). You can see the recipe in the photo above. Today’s bakers may take special note of how the recipe is written, with just a word or two after each ingredient to signify what to do with it. Quite a change from today’s meticulous recipe instructions!
This post was first published in 2014 and has been updated.
GET THE ORIGINAL TOLL HOUSE COOKIE RECIPE:
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