Official State Cookie of Massachusetts
The Chocolate Chip Cookie was originally proposed as the State Dessert of Massachusetts in 1996, but it lost to the Boston Cream Pie. The third grade class from Somerset didn’t give up though, and it was resubmitted as the Official State Cookie the following year. This time it passed. on July 9th, 1997. It was chosen as a salute to the Toll House Restaurant in Whitman, Massachusetts.
Toll House Chocolate chip cookie - Photo by slgckgc/Flickr
According to Dr. John I. Paciorek, Professor of Contract Management, The Air Force Institute of Technology; Wright Patterson AFB, OH in a paper on the Conceptual Aspects of Consumption:
In 1933 Ruth Wakefield prepared all the ingredients necessary to make one of her favorite treats: the Butter Drop Do Cookie. She chopped up a block of chocolate and added it to the batter thinking that the chips would melt into the cookies as they baked. Ruth was surprised because the chocolate did not melt in a way that she had expected. She noted that “the chocolate morsels retained their shape, just softening to a creamy consistency. The “Toll House Cookie” was born.” Today, half of the cookies baked and consumed at home in America are chocolate chip.
Another little tidbit of history: Nestlé offered her a lifetime of chocolate in return for permission to print the recipe and she accepted. Look on the back of any package.
Source: Trends During Tough Economic Times, Nebraska Department of Education
Nestlé® Toll House® Cookie Recipe
Original Recipe Yield 5 dozen cookies
Ingredients for the Toll House Cookie
Toll House Cookie Dough Photo by Robert S. Donovan
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large egg
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
- PREHEAT oven to 375 degrees 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.
- APA style
- Official State Cookie of Massachusetts. (2010, June 6). In State Reports by ClassBrain. Retrieved 17:01, May 18, 2012, from http://www.statereports.us/2010/06/state-cookie-massachusetts/
- MLA style
- Cynthia Kirkeby, “Official State Cookie of Massachusetts.” State Reports by ClassBrain. 6 June 2010, 02:37 UTC. . 18 May 2012 <http://www.statereports.us/2010/06/state-cookie-massachusetts/>.
- MHRA style
- Cynthia Kirkeby, 'Official State Cookie of Massachusetts', State Reports by ClassBrain, 6 June 2010, 02:37 UTC, <http://www.statereports.us/2010/06/state-cookie-massachusetts/> [accessed 18 May 2012]
- The Chicago Manual of Style
- Cynthia Kirkeby, “Official State Cookie of Massachusetts.” State Reports by ClassBrain, http://www.statereports.us/2010/06/state-cookie-massachusetts/ [accessed May 18, 2012].
- CBE/CSE style
- Cynthia Kirkeby, Official State Cookie of Massachusetts [Internet]. State Reports by ClassBrain; 2010 June 6, 02:37 UTC [cited 2012 May 18]. Available from: http://www.statereports.us/2010/06/state-cookie-massachusetts/.
- Bluebook style
- Official State Cookie of Massachusetts, http://www.statereports.us/2010/06/state-cookie-massachusetts/ (last visited May. 18, 2012).
- AMA style
- Cynthia Kirkeby, Official State Cookie of Massachusetts. State Reports by ClassBrain. June 6, 2010, 02:37 UTC. Available at: http://www.statereports.us/2010/06/state-cookie-massachusetts/. Accessed May 18, 2012.
Directions for making Toll House Cookies