Author of Ed Engoron’s Choclatique, Running Press, 2011
As with many great inventions, the chocolate chip cookie was a culinary accident. It was first made by Ruth Wakefield in 1930 when she was trying to make one of her favorite recipes—Butter Drop Do Cookies. Ruth was making a fresh batch to share with some of the guests at the Toll House Inn in Whitman, Massachusetts, a very popular restaurant that featured home cooking.
The recipe called for the use of unsweetened baker’s chocolate. But one afternoon Ruth found herself without the required ingredient. She substituted a semi-sweet chocolate bar that she cut up into pieces. However, unlike the baker’s chocolate, the chopped up chocolate bar did not melt completely, the small pieces only softened and left luscious pools of chocolate in the middle of the buttery dough.
The restaurant’s popularity was not only due to her home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them along with some of her homemade cookies. Ruth memorialized the recipe in her cookbook, Toll House Tried and True Recipes, which was published in 1936 by M. Barrows & Company, New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in homes all over America.
So how did it become America’s most favorite cookie? As it happened, the chocolate bar she used had been given to her by Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular, sales of Nestle’s semi-sweet chocolate bar increased. Andrew Nestle and Ruth Wakefield struck a deal; Nestle would print the Toll House Cookie recipe on its packaging and Ruth Wakefield would have a lifetime supply of Nestle chocolate.
Chocolate chip cookies can be made from scratch. What better way to have fresh, hot-out-of-the-oven chocolate chunk cookies ready for the kids when they come home from school?
This is the original “Got Milk” cookie. There are few things as tasty as hot-out-of-the-oven chocolate chip cookies. These are just like the ones that were waiting for me when I came home from school. The mere aroma brings back all sorts of wonderful childhood memories. They are simple to make, and the raw dough can be stored in the refrigerator for up to a week or held in freezer for up to 8 weeks, so you can scoop out the number of cookies you want to bake and save the rest for later.
Prep Time: 15 Minutes
Baking Time: 9 Minutes
Cooling Time: 15 Minutes
Makes About 60 Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups Choclatique Dark Chocolate Chips, 350-count (per pound)
1 cup chopped nuts, walnuts or pecans (optional)
- Preheat oven to 375°F.
- Combine the flour, baking soda and salt in small bowl. Cream the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture.
- Hand-stir in the Choclatique Dark Chocolate Chips and nuts (if used). Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown turning the pan midway to evenly brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
ChefSecret: If you are planning to freeze any extra cookie dough, scoop them out as if you were baking them and place them on a baking sheet. Place the baking sheet in the freezer for 2 hours or until they are frozen. Remove from the baking sheet and place them in a zip lock bag. When ready to bake space them out on a baking sheet and let them thaw for 20 to 30 minutes and then bake following the directions above.