Makes 100 very tiny cookies
Resist making the cookies larger than ½ teaspoon. This recipe mimics the original as closely as possible.
|Butter (for the baking sheets)|
|2¼||cups all-purpose flour|
|1||cup (2 sticks) salted butter, cut up and at room temperature|
|¾||cup granulated sugar|
|¾||cup light brown sugar (lightly scooped into measure)|
|2||eggs, at room temperature|
|1||teaspoon vanilla extract|
|1||teaspoon baking soda|
|1||teaspoon hot tap water|
|14||ounces semisweet chocolate, cut into pea-size chunks|
|1||cup walnuts, finely chopped|
1. Set the oven at 375 degrees. Butter 2 baking sheets.
2. In a bowl, whisk the flour and salt to blend them.
3. In an electric mixer on medium-high speed, beat the butter until creamy. Add the granulated and brown sugars. Continue beating for 3 minutes. Beat in 1 of the eggs.
4. In a small bowl, whisk the other egg. Beat half the egg into the dough with the vanilla (save remaining egg to scramble).
5. In a bowl, dissolve the baking soda in the hot water. Beat the mixture into the dough. Beat in the flour mixture just until a few floury streaks remain. Beat in the chocolate and nuts.
6. Drop the batter by ½ teaspoon onto the sheet, spacing mounds 1 inch apart. Bake for 10 to 12 minutes or until golden brown. Set the pan on wire racks to cool for 5 minutes. Transfer cookies to the racks to cool completely. Let the pans cool before baking more cookies. Store in an airtight container for up to 3 days.
Dédé Wilson. Adapted from “Ruth Wakefield’s Toll-House Tried and True Recipes”