Wakefield’s original recipe

Not that you’d have any trouble finding it, of course, but for reference sake: here is the Rosetta Stone, the Dresden Codex if you will, of chocolate chip cookie recipes:

2 1/4 cups (11.25 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces or two sticks) butter, softened
3/4 cup (5.25 ounces) granulated sugar
3/4 cup (5.25 ounces) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (one 12 ounce. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup (3.5 ounces) chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. 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; remove to wire racks to cool completely.

9 thoughts on “Wakefield’s original recipe”

  1. Hi,

    I’m a fan of Alton Brown from the Food Network because he gives chemistry backgrounds for most of his recipes (like you), and his recipe for chewy chocolate chip cookies says to melt the butter before mixing in the sugar, like you would do for brownies. He says this helps make the cookies chewier. If this isn’t wrong, then why don’t you do this in your recipe?

    Thanks,

    -An aspiring pastry chef

  2. Wow, these are so perfect. After a long weekend of failed baking projects, thank you and hallelujah!

  3. What are your thoughts on making cookies for ice cream sandwiches? I don’t want them to be rock hard when frozen. Most advise I found online calls to under bake the cookies but it seems like adapting a formula might be good too. King Arthur recommends its “Signature Secrets” product to keep the cookies “soft and chewy.” According to their website, the product’s ingredients are “Modified Food Starch, Bleached Enriched Wheat Flour.”

    I’d love to hear what you think.

    Thank you!
    p.s. Do we get notified when a comment is added?

    1. Hey Porche!

      The only notification is a return email! 😉

      I’d suggest, instead of cookies, cakes. Since they’ll be frozen they’ll have a rigid consistency when you assemble the sandwich, not to mention easier to bit into. I’d think these cakes of the type I use for whoopee pies would be about perfect:

      http://joepastry.com/category/pastry/whoopie-pies/

      Let me know how the project goes!

      – Joe

  4. In this recipe you are achieving the look of a thin crunchy cookie, but could you have this cookie more on the fluffy gooey side? What would cause the cookie to flatten out even if you were not attempting that and how could one prevent that? I have changed the oven temperatures, the speed of the mixers, the methods, and the recipes. One would think that the easiest dessert to make are cookies but little do they know that they could be the hardest as well. If you have any ideas as per why my cookies are coming out flat and if you have any tricks up your sleeve that you would like to share I would love to know them, thank you.

  5. I have a copy of the Toll House cookbook that my aunt gave me in 1969 (whoa – dating myself!).
    In it, the recipe for these cookies dissolves the tsp. of soda in 1 tsp. hot water to add alternately with the sifted flour and salt. I don’t know if just sifting in the soda with the flour and omitting the hot water would really affect the outcome, but I hate to mess with perfection!!
    It also says that at Toll House they chill the dough overnight. I have always found that chilling the dough like this keeps the cookies from spreading too much.

    1. Hey Jude!

      Very interesting. I suppose they felt that combining the soda with water would deliver more even distribution. I can’t see where it would make a difference. Are you up for an experiment? 😉 If so let me know your results!

      Cheers,

      – Joe

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