Who Invented The Chocolate Chip Cookie And 2 Chocolate Chip Cookie Recipes

Do you have ever wonder who invented chocolate chip cookies? Well it was a chef named Ruth Graves Wakefield and she invented them in 1938 when she owned the Toll House Inn (yes the chocolate chips were named after her inn) located in Whitman, Massachusetts. The Toll House Inn was a very popular restaurant and it featured home cooking. It is often reported Ruth invented the cookies by accident hoping the chocolate would melt so she can make regular plain old chocolate cookies. In fact she invented the chocolate chip cookie by adding chocolate chips to the cookie batter. She said her restaurant was serving a thin butterscotch nut cookie with ice cream and everybody seemed to love it but she was trying to give them something different so she came up with the chocolate chip cookie recipe. All she did was add chopped up bits from Nestle's semi-sweet chocolate bar into the cookie mix. The original is called "Toll House Chocolate Crunch Cookies". Miss Ruth gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from the company. Don't seem right does it?

Ruth Wakefield's cookbook, Toll House Tried and True Recipes published in 1936 featured the "Toll House Chocolate Crunch Cookie" recipe which rapidly became a favourite cookie in American homes. During WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the United States. Soon hundreds of soldiers were writing home asking their families to send them some Toll House cookies. The company Maryland Cookies brought the recipe to the UK in 1956 and it became one of the UK's best selling chocolate chip cookies.

Original Toll House Chocolate Crunch Cookie Recipe

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda I

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

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Now if you're busy and you have no time to make those cookies there is an easy alternative chocolate chip cookie recipe. it's technically a food hack and it's called 'chocolate chip cookies from a cake mix'. They're not as delicious as the Toll House ones but they are good and if you're in a pinch for time hey a chocolate chip cookie is a chocolate chip cookie :-).

CHOCOLATE CHIP COOKIE RECIPE FROM A CAKE MIX

INGREDIENTS

1 package yellow cake mix

1 cup chocolate chips (175 g)

½ cup oil (120 mL)

2 eggs

DIRECTIONS

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.