Thank you Ruth Wakefield for inventing the classic Chocolate Chip Cookie.
While managing the Toll House restaurant in Massachusetts with her husband in the 1930s, Wakefield came up with a new type of cookie to accompany ice cream. The Toll House Chocolate Crunch Cookie gained so much popularity that the Nestle Company purchased the rights to the cookie recipe and the Toll House name in exchange for a lifetime supply of chocolate.
Nestle began to produce chocolate chips especially made for baking. Today, in most grocery stores across the U.S. you can pick up a bag of Nestle chocolate chps with the original recipe printed on the back of the bag. Click here for the original recipe and here for a great New Yorker article on the history of Chocolate Chip Cookies.(Add a picture of toll house, old packaging and cookies)
The origins of exactly how Ruth Wakefield created the recipe are culinary lore. Some have suggested that the a box of chocolate fell from a shelf in to the mixer at the Toll House restaurant due to the vibrations from a mixer. While another story suggests that Ruth chopped up a bar of chocolate to replace the nuts which were in short supply in the restaurant pantry.
As the U.S. experienced the Great Depression and World War Two , the humble chocolate chip cookie gained popularity by providing a small handful of comfort in a time of rationing. Chocolate chip cookies were dispatched in care packages to U.S servicemen. Post World War Two, the Chocolate Chip Cookie emerged as an iconic American dessert and is still a favorite today.
I have always loved to bake Chocolate Chip Cookies especially with my kids, who love to go in elbow deep into the dough! We’ve been trying to perfect our recipe over the years. We have had many willing adults and children guinea pigs who were extremely helpful in their critique and taste testing! Cookie preferences can be highly debatable with most people falling into two camps of cookie philosophy, soft baked or thin and crispy. Together we have narrowed down a recipe that checks off our cookie criteria, which led us to a cookie that can unite most factions. Our perfect Chocolate Chip Cookies are
- Slightly crispy on the edges
- Soft and chewy in the middle
- Have extra chocolate chips
- Plus a handful more!
If you do prefer a soft baked, cakier texture, I recommend leaving the cookie dough balls in the fridge for at least an hour before baking. Take them out and press down slightly to flatten the cookie dough ball before baking. The cookie dough balls are great to store in the fridge or freezer for that special time you need to bake up a fresh batch.
We prefer milk chocolate chips either from Nestle or Ghiradelli and are extra generous with our chocolate to cookie ratio. We just end up dumping the whole bag in, because why not! Also if possible try to by a butter that has a high fat content, usually European butters work well. The combination of a high fat butter with a great proportion of brown sugar relative to white sugar renders our Chocolate Chip Cookie chewy in the middle and slightly crispy on the outside.
So what are you waiting for? Bake up a batch of these scrumptious Chocolate Chip cookies and call me over. I’ll bring over the cold milk!
Chocolate Chip Cookies
Yield 32-34 cookies
- 2/3 cups unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cup plus 2 tbsp. of unbleached all-purpose flour
- 1/2 tsp table salt
- 1/2 tsp. baking soda
- 12 oz bag chocolate chips
- Preheat the oven to 375 degrees.
- Let's start with a nice large bowl as we will be adding the dry ingredients later.
- Cream the butter and sugar until nice and soft. You can use a hand mixer on high or even better get some arm exercise in and do it by hand:) Beat one egg and add it to the creamed butter and sugar with the vanilla extract. Mix well.
- In a separate bowl, whisk the flour, salt and baking soda together.
- Slowly add the dry ingredients into the creamed butter and sugar bowl and mix together. My kiddies love this part, nothing like some sweet mush to get your hands in. Mix in the chocolate chips as well.
- Use a cookie dough or ice cream scoop to divide the dough into even sized cookie dough balls. I used a medium sized cookie dough scoop, which is 1 1/2 inches wide.
- Place on a parchment lined cookie sheet and bake for around 10 minutes, turning the sheet around halfway.
- Once baked, let the cookies cool for a few minutes and then transfer to rack.
- Grab a tall glass of cold milk to enjoy with these scrumptious chocolate chip cookies.
- Try to use butter that has a high fat content such as European butter.
- Have your butter and egg at room temperature.
- If you prefer softer and cake like cookie, put the cookie dough balls in the fridge for at least an hour.
- You can keep the cookie dough balls in the fridge or freezer for whenever your inner cookie monster is unleashed:)