Toll House Chocolate Crunch Cookies

That's right. The ORIGINAL Toll House cookie recipe from the OG herself -- Ruth Wakefield. Here's the recipe from Ruth Wakefield’s Toll House Tried and True Recipes. I also followed a tidbit mentioned in a 2008 New York Times article on chocolate chip cookies and at FactsAboutChocolate.com -- that you need to chill the dough overnight before baking, which enhances the flavor.

The resulting cookie is smaller and thinner than I'm used to...but still delicious.

Ingredients

2 1/4 cups flour
1-12 oz bag of chocolate chips (or semi-sweet chocolate bars that have been cut into pea-sized pieces)
1 cup chopped nuts
1 cup butter
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 tsp baking soda
1 tsp hot water
1 tsp salt
1 tsp. vanilla

100 cookies

Directions

Cream butter.

Add brown sugar, sugar, and eggs.

Dissolve baking soda in hot water then add to mixture.

Sift together flour and salt and mix add to mixture -- little by little.

Add nuts and chocolate.

Finish by adding vanilla.

Refrigerate dough overnight.

When ready to bake, preheat oven to 375º.

Then, per Ruth Wakefield, "When ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them."

Bake for about 8-10 minutes and immediately move to cooking rack. (I had the hardest time removing cooled cookies from the baking sheet.)

12-24 hours