Ruth Wakefield, owner of the Toll House Inn near Whitman, Mass., added chocolate chips to her butter cookies in 1930 and was so pleased with the result that she sent the recipe to the Nestle Co. "The company printed her recipe on the wrapper of their large semisweet chocolate bar, calling it the Toll House cookie. Everybody started making chocolate chip cookies like crazy, and Ruth Wakefield won a lifetime supply of Nestle's chocolate."
In 1997 the GENERAL LAWS OF MASSACHUSETTS. Chapter 2: Section 42. Cookie of commonwealth. Section 42. made "The chocolate chip cookie shall be the official cookie of the commonwealth." See more @ http://www.state.ma.us/legis/laws/mgl/gl%2D2%2Dtoc.htm
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.