We all have our takes on these classic cookies, well here is mine! My chocolate chip cookies are a little crispy on the outside and soft on the inside with the right amount of chocolate chips that will melt in your mouth! Take some time to bake them today! Bring on the nostalgia. These chocolate chip cookies will be adored by children and adults alike!
The chocolate chip cookie is an American classic recipe. Ruth Wakefield and her husband ran the famous Toll House restaurant from 1930 to 1967. She created the Toll House Chocolate Crunch Cookie in the late 1930s. It was featured in Wakefield’s 1938 edition of her Tried and True Cookbook. The cookie was originally a treat to accompany ice cream. It soon became popular and was featured on the Marjorie Husted’s radio program. (Marjorie Husted was the businesswoman and home economist for General Mills and was the “voice” of Betty Crocker on the radio.)
There are many romanticized myths surrounding the creation of the chocolate chip cookie. The most repeated tale was that Wakefield ran out of nuts for the restaurant’s usual ice cream cookie recipe and she replaced them with chunks of chocolate. Another popular version of the story was that chocolate stored on a shelf of the Toll House Kitchen, accidently fell into the vat of cookie dough. The most believable origin story was that Wakefield, whom had a degree in household arts, carefully developed the recipe for the chocolate chip cookie in the restaurant kitchen and figured that the combination of flour, butter, sugar, nuts, and chocolate would go well together.
Ruth Wakefield gave Nestle the right to use her cookie recipe and the Toll House name on March 20, 1939. People enjoyed Wakefield’s cookie recipe during the Great Depression because it was a rich and comforting hand-held dessert that was inexpensive to create. The chocolate chip cookie only became more popular during World War II. Even though chocolate was in short supply during wartime, Nestle created ads for housewives and women at home to bake cookies for soldiers. The Toll House restaurant gift shop also gifted thousands of cookies to soldiers during wartime. The chocolate chip cookie ads turned the cookies from a East Coast fad to one of the most popular desserts in the country.
I, of course, have very fond memories of eating chocolate chip cookies as a child. Everyone in our household liked them. Though it took a while to get homemade chocolate chip cookies into our home, the chocolate chip cookies in our pantry were store bought ones. Even though my father and grandmother were talented cooks, they were not as experienced in baking sweets. Eventually, I was the one to learn how to make them. I looked up recipes online and in cookbooks. After a lot of experimentation, I created a recipe that I and many people have found very pleasing and delicious. I hope your friends and family enjoy this recipe too!
Allison’s Amazing Chocolate Chip Cookies Recipe
Yields 18 cookies
Specialty Tools: Hand mixer or rubber spatula. 1 1/2 inch cookie scoop.
Prep Time: 10 minutes
Bake Time: 8-13 minutes
Inactive Time: 10 minutes
Drink Pairing Suggestion: Milk
1/3 cup butter, melted
1/2 cup brown sugar, tightly packed
1 egg, room temperature
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
2-4 ounces semi-sweet chocolate chips (to preference)
Preheat oven to 375 F.
Prepare two cookie sheets with parchment paper. Set aside.
In a large bowl, add the butter, brown sugar, egg, and vanilla extract. Mix the ingredients thoroughly with a hand mixer or rubber spatula until smooth.
Add the flour, Kosher salt, baking soda, and semi-sweet chocolate chips to the bowl. Stir the ingredients together until everything is well incorporated. (Do not overbeat the batter, or else the cookies will be too tough)
Place spoonfuls of cookie dough on the parchment papered cookie sheets 2 to 3 inches apart. Use a 1 1/2 inch cookie scoop to ensure that all the cookies are a uniform size.
Bake in preheated oven for 8-13 minutes until delicately brown.
Place on cooling rack for about 10 minutes.
Eat warm or at room temperature with a glass of milk!
Have fun with these cookies! For different variations mix in white chocolate chips or peanut butter chips into the batter, they will taste great with the semi-sweet chocolate chips!
Kids will have a kick helping you make these cookies in the kitchen! Let them stir the batter or measure out ingredients.
Want to eat the cookies warm? Place cookies on a paper towel or microwave safe plate and microwave for about 30 seconds. (Microwave times may vary)
DID YOU MAKE THIS DISH?
Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake