According to MIT, America's most famous cookie was invented by accident by Ruth Wakefield. Ruth, a dietician and food lecturer, who along with her husband Kenneth, bought a tourist lodge named the Toll House Inn in Massachusetts, where she prepared home-cooked meals for her guests.
Here's my recipe rendition of America's most famous cookie, sans the chips. My cookie is a bit chewier and less cakey than the Tollhouse recipe. It also bakes a darker shade due to the dark brown sugar. They are ideal to bring along to the beach, without fearing a chocolate meltdown. But, just in case you need a chocolate fix I have you covered with my Chocolate Brownie Cookies from George Hirsch Lifestyle.
George's Beach Cookies
Makes about 40 cookies
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2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) lightly sweet butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
Optional: 1/2 cup pecans, chopped
Preheat the oven to 375ºF.
Whisk the flour, soda and salt together in a bowl. In another large bowl, cream the butter on low speed to lighten it a bit and then mix in the sugars, cream for two minutes. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined. and
Using two soup spoons, drop the cookies 2" apart onto two parchment lined, nonstick or greased cookie sheets. Bake for eight-nine minutes, rotating the sheets after four minutes.
Remove the cookies to a wire rack to cool, and repeat the process with the rest of the dough.