The Toll House recipe gets its name from the Toll House Restaurant—a real toll house in Whitman, Massachusetts built in 1709 where a toll was charged for the use of the highway between Boston and New Bedford, and stage coach passengers would stop for a meal while the stage coach horses were changed. In 1937, Ruth Graves Wakefield, the woman who ran the Toll House Restaurant, was making a batch of “Butter Drop Do” cookies (a favorite recipe that dated back to colonial times), and realized that she was out of baker’s chocolate. So Ruth grabbed a bar of Nestle Semi-Sweet Chocolate, chopped it into small pieces, and stirred the pieces into the dough, thinking that the chocolate would melt and spread throughout the cookies. To her surprise, the pieces held their shape. (Don’t you wish there was a blog post about that find!)
The cookies were a fantastic mistake, because they quickly became popular at the restaurant, and her recipe was eventually published in newspapers in the New England area, and eventually on the wrapper of the Nestle Semi-Sweet Chocolate Bar. The popularity of the recipe eventually led to the development of chocolate chips—making it easier for consumers to make the beloved Toll House cookies.
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