Chocolate chip cookies are a staple that almost everyone loves. It’s probably no surprise it is the most popular cookie in America. However, what you may not know, is that the recipe was invented by a woman by the name of Ruth Wakefield in 1930 – by accident. She was baking cookies and ran out of her typical baker’s chocolate. She had been given a bar of semi-sweet chocolate by Andrew Nestle. She decided to break up the chocolate bar and add it to the cookie batter thinking the chocolate would melt and be absorbed into the cookie. It didn’t – which turned out to be a beautiful mistake and how the Toll House cookie came about.
The origin of the chocolate chip cookie is cool because it is a great example of why you shouldn’t be afraid to take risks or do things a little differently – in baking and in life. The chocolate chip cookie is also great because for many, it brings up fond memories. These were always a go to recipe for my family and probably the first cookie I ever baked. Every time I make them, it reminds me of cold days after school and the warm cookies my mom would have waiting for me when I got home.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 sticks (1cup) butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups semi-sweet chocolate chips (16 oz.)
- Put oven rack in middle position and preheat oven to 375℉. Line 2 large baking sheets with parchment or wax paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with a mixer. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it, plus 2 remaining whole eggs to butter mixture, beating until creamy. Add vanilla. Reduce mixer speed to low and mix in flour mixture until just blended, stir in chips.
- Scoop 1/4 cup batter for each cookie on a cookie sheet. Bake 1 sheet at a time until golden, about 12 to 15 minutes. Transfer cookies to a rack to cool.
- Recipe calls for unsalted butter but I always use salted.
- Recipe calls for you to use a hand mixer but I always use my stand mixer. I find it's easier to work with and causes less mess.
Why not start your own family tradition and make a batch of these cookies today? I know you won’t be disappointed.