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Chocolate chip cookies, the Toll House recipe

Story has it that the chocolate chip cookie recipe was created by American Ruth Graves Wakefield, owner of the Toll House Inn, in 1933. She later sold the recipe to Nestle. Nestle’s bags of chocolate morsels carry the Toll House recipe.
Question: Can a recipe that is promoted to work with a particular brand of chocolate morsels work just as well using another brand?
Answer: A qualified yes. I just baked a batch of chocolate cookies this morning using the Nestle Toll House recipe but with Van Houten chocolate chips. And the cookies are fantastic.

Note, however, that substitutions don’t always work with all products and with all brands. Take, for instance, dessicated coconut. I have a macaroons recipe that works with some but not all brands of dessicated coconut. Why? Quality and formula. The coconuts used by some brands may be more mature than others; the drying formula may be different too.
It’s the same thing with chocolates. So, please don’t ask if the Toll House chocolate chip recipe will work using some other brand of chocolate morsels. That’s something you will have to find out for yourself if you decide on some other substitute.
Makes 20 2-1/2 inch cookies.

Ingredients:

 
1 and 1/8 c. of all-purpose flour
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 of a 250 g. block of butter, very soft
1/2 and 1/8 c. of white sugar
1/2 and 1/8 c. of firmly packed dark brown sugar
1/2 tsp. of vanilla extract
1 large egg
1 12 oz. pack of chocolate morsels
Preheat the oven to 350F.
In a bowl, whisk together the flour, baking soda and salt.
In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract. Add the egg and beat until smooth. Add the flour mixture and stir until blended. The dough will be soft and sticky. Fold in the chocolate morsels.

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