Today is the birthday (1903) of Ruth Graves Wakefield, a US chef, best known as the inventor of the Toll House Cookie, the first chocolate chip cookie. She was also an educator, a business owner, and an author. Wakefield grew up in Easton, Massachusetts, and graduated from Oliver Ames High School in 1920. Wakefield was educated at Framingham State Normal School Department of Household Arts and worked there as a dietitian and lectured about foods. In 1928, she and her husband Kenneth Donald Wakefield (1897–1997) had a son, Kenneth Donald Wakefield Jr. In 1930, she and her husband bought a tourist lodge in the town of Whitman, Massachusetts in Plymouth County. Located about halfway between Boston and New Bedford, it was a place where passengers had historically paid a toll, changed horses and ate home-cooked meals. When the Wakefields opened their business, they named the establishment the Toll House Inn. Ruth cooked and served all the food and soon gained local fame for her lobster dinners and desserts. Her chocolate chip cookies which she invented around 1938 became popular.
She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. It is often incorrectly reported that the cookie was an accident, and that Wakefield expected the chocolate chunks to melt making chocolate cookies. In reality, Wakefield stated that she deliberately invented the cookie. She said, “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.” Wakefield wrote a best selling cookbook, Toll House Tried and True Recipes, that went through 39 printings starting in 1930. The 1938 edition of the cookbook was the first to include the recipe for a chocolate chip cookie, the “Toll House Chocolate Crunch Cookie”.
Wakefield died on January 10, 1977 following a long illness in Jordan Hospital in Plymouth, Massachusetts. In 2018 the New York Times published a belated obituary for her.
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
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.