The Chocolate Chip Mistake

In 1930, Kenneth and Ruth Wakefield purchased a Cape Cod-style tollhouse on the outskirts of Whitman, Massachusetts. The house was built in 1709 and it served as a place for travelers. There, passengers paid tolls, changed horses and ate home-cooked meals. It was also here, over 200 years later, that the Wakefields decided to open a lodge, calling it the Toll House Inn.

Ruth cooked homemade meals and baked for guests of the inn. Her fabulous desserts began attracting people from all over New England.

One of Ruth's favorite recipes was for Butter Drop Do cookies. Some stories say that she ran out of time to melt the chocolate so she decided to put the chunks of chocolate straight into the dough. Other accounts say she ran out of chocolate so she cut a bar of Nestle Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.

Whatever happened, the results are the same. The chocolate did not melt but it held its shape and softened to a delicately creamy texture. The new creation became very popular at the Inn and soon Ruth's recipe was published in several newspapers in the New England area. Regional sales of the Chocolate Bar skyrocketed.

Ruth eventually approached Nestle and they reached an agreement that allowed the company to print what would become the Toll House Cookie recipe on the wrapper of their Semi-Sweet Chocolate Bar. Part of this agreement also included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.

Don't be afraid to make mistakes. Try something new.

Make time for chocolate.


Ruth Wakefield's Chocolate Crunch Cookies Recipe

Cream
1 cup butter, add
3/4 cup brown sugar
3/4 cup granulated sugar and
2 eggs beaten. Dissolve
1 tsp. baking soda in
1 tsp. hot water, and mix in
2 1/4 cups flour sifted with
1 tsp. salt. Finally, add
1 cup chopped nuts and
2 bars (7-oz) Nestle's yellow label chocolate, semisweet
(cut into pieces the size of a pea)
Flavor with
1 tsp. vanilla

Drop in half teaspoons on a greased cookie sheet.
Bake 10 to 12 minutes at 375 degrees.
Makes 100 cookies.