Chocolate Chip Cookies are an American treasure. There are probably more recipes for this one cookie than any other. Its invention is credited to Ruth Graves Wakefield of the Toll House Inn in Whitman, Massachusetts. The legend goes that, in 1938, she was trying to make chocolate cookies, and added chopped chocolate to the recipe expecting the chocolate to melt. The result, was the Toll House Cookie. To this day, that is still the recipe used by most people, conveniently found on the back of every package of Nestle’s Toll House Morsels.
In Philadelphia, a lot of people flock to Famous 4th Street Cookies, an offshoot of the legendary 4th Street Deli. Their main cookie stand is the landmark Reading Terminal Market. Their cookies are large, thick, and full of rich chocolate and nuts. I love their cookies, but I thought that there could be a little more done to improve on them. So, with Astor’s Help, I got out the Kitchen Aid and begin mixing dough. After several test batches, I finally got it right. Now, I share it with you. Enjoy! and PLEASE share your comments with me after baking a batch.
1/4 unsalted butter
1/2 c dark brown sugar
1/2 c light brown sugar
1 t vanilla
1 1/2 c Unbleached All Purpose Flour
1/2 t salt
1/2 t baking soda
2 t high quality cocoa powder
1 t cinnamon
6 oz. walnuts, chopped
10 oz. Chocolate Chips, 60% cocoa recommended.
- In stand mixer, cream butter with both sugars
- add beaten egg and mix on high for 30 sec.
- turn mixer back to low and add vanilla.
- in separate bowl, whisk together flour, salt, soda, cocoa, and cinnamon.
- add dry to butter and sugar mixture in stand mixer.
- add chips and nuts. bring all together.
- lay out large sheet of wax paper or parchment, and make a log of dough on paper. You want this about the size of a store bought log of dough.
- Using the paper, wrap dough up into tight log, twisting ends to push dough together as a log.
- freeze for one hour.
- preheat oven to 375.
- with serrated knife, slice log into 3/4 inch slices and arrange on lined cookie sheet about 3” apart.
- bake for 20 minutes.
- remove to cooling racks.