Here is my take on Ms. Heater's version of Ruth Wakefield's original Toll House Chocolate Chip Cookie recipe.
2 sticks butter (sweet)
1 tsp. finely ground sea salt
1 tsp. vanilla extract
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 tsp. cinnamon
2 large eggs
2 1/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 tsp. hot water
2 cups walnut pieces
12 oz. chocolate chips
Preheat your oven to 375 degrees (after adjusting the racks to divide the oven into haves). Cut aluminum foil to fit the cookie sheets (or baking parchment paper).
With an electric mixer, cream the butter. Add the sal, vanilla, sugar, brown sugar and cinnamon and beat well. Add the eggs. Beat well. On low, add half the flour, beating until it is just incorporated. Dissolve the baking soda in the hot water in a small cup. Add to the dough and mix. Then, add the remaining flour and beat on low until just mixed. Stir, by hand, the walnets and chocolate chips into the dough.
Spray a jellyroll pan (10.5x15.5x1") with Pam. Spread the dough smoothly in the pan. Bake on the middle rack in the oven for 20 minutes. Cool in the pan. Use a small very sharp knife to cut the cookie into squares (I make 40 small squares but you can cut them any size you like). Use a wide metal spatula to remove them.
Alternatively, you can make drop cookies with this dough. See Ms. Heater's book for instructions.
This recipe was adapted from Heatter, M . (1978) Maidea Heatter's Book of Great Chocolate Desserts, New York: Alfred A. Knopf.
Submitted by Dave Barnett.