Toll House is a brand that happens to make cookies.
You usually use Chocolate Chips to sweeten the cookies and add chocolate taste. However, you can use white chocolate chips or any brand "chips" at the baking section @ your store.
Nestle
Toll House Crunch Cookies-Ruth Graves Wakefield invented them in 1933.
Ruth Wakefield invented Chocolate Chip Cookies in 1924. Rumour has it she ran out of currants to put in the cookies and used chocolate instead. She tried to make chocolate cookies, but instead they came out in "CHIP" form. The chocolate chip cookies were named "toll house cookies" after an inn that she and her husband ran in the 1930's.
when ruth Wakefield first invented the cookie, in 1938, she originally named it the Toll House Cookie.
She created Toll House Chocolate Chip Cookies.
Ghiradelli Chocolate is of higher quality than Toll House. Ghiradelli Chocolate is made with expensive and quality ingredients, giving it a smooth and luxurious taste. Both brands of chocolate will do well in cookies, therefore, the decision relies on your personal opinion.
cookies
The First Chocolate Chip Cookies were invented in 1930 when Toll House Inn baker Ruth Wakefield decided to save time and just throw chunks of chocolate into her cookie batter, rather than melt it first
Chocolate Chip Cookies
Ruth Wakefield invented the Toll House brand of chocolate chip cookies.
A person could find the best recipe for Toll House cookies right on a bag of Toll House chocolate chips. The chocolate chip tends to be the most popular. One can also go the Toll House website to find cookie recipes that are reviewed and rated by other bakers.
One of the best ever selection of chocolate chip cookies is produced by Nestle Toll House. The famous American classic cookie is an absolute treat no matter what age you are or the occasion.
The original chocolate chip cookie, the Toll House Cookie, was invented by Ruth Graves Wakefield in the 1930s. Ruth and her husband Kenneth owned the Toll House Inn, near Whitman, Massachusetts. Ruth cooked for her guests, and one day had to substitute semi-sweet chocolate for baker's chocolate in a cookie recipe. She chopped the chocolate in bits, but when she took the cookies from the oven, the semi-sweet chocolate had not melted into the dough as the baker's chocolate had. These cookies with chocolate 'chips' became an immediate hit with her guests. Kim (cimmik@aol.com)