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Chocolate chip cupcakes (1963)

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american home - december 1963

Toll House chocolate chip cupcakes

First came Toll House Cookies, then Toll House Marble Squares… Now, the most exciting Toll House recipe yet… crunchy, delicious, loaded with Nestle’s chocolate and Diamond walnuts. 

Smooth, rich chocolate and crisp, crunchy walnuts taste so good together — and you get the best of each with Nestle’s and Diamonds.

Only Nestle’s makes the original semi-sweet chocolate morsels. They’re pure semisweet chocolate. No artificial coating or glaze covers up their rich chocolate goodness.

Toll House cookie-style chocolate chip cupcakes recipe

Ingredients

1/2 cup soft butter
6 Tablespoons sugar
1/2 cup plus 6 Tablespoons brown sugar
1 teaspoon vanilla (divided)
2 eggs
1 cup plus 2 Tablespoons flour
1/2 teaspoon baking soda
5/8 tsp salt (divided)
6 oz pkg (1 cup) chocolate chips
1/2 cup walnuts (optional)

Directions

Combine and beat till creamy: butter, sugar, 1/2 teaspoon vanilla, and 6 Tablespoons of the brown sugar. Beat in 1 egg.

Sift together and stir in the flour, baking soda and 1/2 teaspoon of the salt. Spoon by rounded tablespoonful into cupcake papers. Bake at 375 degrees F for 12-15 minutes.

Topping: Combine in bowl 1/2 cup brown sugar, 1 egg, 1/8 teaspoon salt and beat till very thick.

Stir in the chocolate chips, walnuts if desired and 1/2 teaspoon vanilla. Spoon 1 Tablespoon of mixture over the center of each cupcake. Bake at 375 degrees F for an additional 15 minutes.

Yield: 16 cupcakes/muffins

>> Here are two more you might like! Toll House Pie: Chocolate chip pie recipe (1986) & 3 recipes for layered Magic Cookie Bars

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