Thanks to Ruth Wakefield of Massachusetts, we have Toll House Chocolate Chip Cookies. In the 1930's, she and her husband, Kenneth, opened a lodge in a colonial-era toll house which they named, logically enough, Toll House Inn. Ruth’s baking skills made the inn a popular attraction. One day she improvised with a colonial era recipe for cookies, adding bit of chocolate she cut from a Nestlé Semi-Sweet Chocolate bar. The recipe became so popular that in 1939 Nestlé began offering prepared morsels and thus saving the home baker the need to chop up candy bars.
My wife dearly loves chocolate chip cookies. What she does is make a double batch of the chocolate chip cookie dough. She cooks one to eat right now an the other she rolls into cookie-sized rolls and wraps well in waxed paper and plastic wrap and keeps it in the freezer. The next time she wants chocolate chip cookies, all she has to do is set the dough out on the couter for an hour or so, slice and bake. They taste like she just made the dough. Well, its time for some hot, fresh-baked chocolate chip cookies an a tall, cold glass of milk.