Ruth in her own words said she and her husband traveled in search of finding new and up to date recipes for her restaurant. To consider the nostalgic / romantic notion Ruth updated a 1796 small cake recipe is incomprehensible. Nestle’s conveniently portrays Ruth as having run out of Baker’s chocolate and substituting Nestle chocolate. The employee’s story has bars of chocolate falling into the dough and breaking up with the electric mixer. The problem is Nestle’ chocolate bars were wrapped in paper. This would have really ruined the cookie dough if the bars actually did accidentally fall into it and were broken up as the paper wrapper would have torn apart and been mixed in with the dough.
Key Ingredients Comparison
German Chocolate Cookies
Icebox / Refrigerator Cookies
The German Chocolate Cookies recipe was the only recipe in the Boston Cooking School Cook Book that called for sweet chocolate. All other recipes called for unsweetened chocolate. This is a key factor as Ruth’s Toll House Cookie called for semi-sweet chocolate. Semi-sweet chocolate can be eaten as is whereas unsweetened chocolate is bitter and is not eaten as is. Therefore the semi-sweet chocolate was more like the German sweet chocolate than the unsweetened chocolate.
Toll House Chocolate Crunch Cookies (1949 ed., page 257-8)
Drop by half teaspoonfuls onto greased cooky sheet. Bake in moderate oven, 375 degrees, for 10 to 12 minutes. Makes 100 cookies
“At Toll House, we chill overnight. When mixture is ready for baking, we roll a teaspoon of dough between palms of hands and place balls 2 inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them.”