Chocolate Chip Cookies Seven Scrumptious Recipes
Why am I called Great?
Chocolate Chip Cookies – Seven Scrumptious Recipes
Who Invented Chocolate Chip Cookies?
Did you ever wonder where did chocolate chip cookies come from? I know. The supermarket or the bakery. No, I mean who invented them? In fact, where did the very first cookies come from? Let me tell you what I’ve discovered. The earliest cookie-style cakes are believed to date back to 7th century (BC) Persia now known as Iran. Persia was one of the first countries to cultivate sugar so cakes and pastries were popular desserts when Persians entertained.
In 510 BC, soldiers of Emperor Darius III of Persia discovered some “reeds which produce honey without bees” beside the Indus River. A creative way to describe sugar cane. The soldiers must have sworn each other to secrecy because it wasn’t until 327 BC that sugar cane was rediscovered. Who do we thank for rediscovering it? It was none other than Alexander the Great! He then introduced sugar into the Mediterranean regions as he conquered them. With the growth of the spice trade, soon northern Europe possessed this new, delicious sweet stuff, too..
English tea cakes and Scotch shortbread became popular and soon the English, Scotch and Dutch immigrants brought the first cookies to the U.S. The Southern colonial housewife of America took great pride in her butter cookies often called tea cakes. These were flavored with the finest butter and sometimes a few drops of rose water.
Cookie Crumb: According to culinary historians, cookies were first used as test cakes - a small amount of cake batter was baked to test the temperature of an oven.
Recognize her? It's Drew Barrymore in 80s Pillsbury commercial.
In the U.S., a cookie is a small flour-based sweet cake, either crisp or soft. Each country has its own word for cookie. In England and Australia cookies are called biscuits. In Spain, galletas. Germans call them mandelschnitten or plätzchen (Christmas cookies) and other difficult-to-pronounce names. In Italy there are several names including amaretti and biscotti. The word, cookie, is derived from the Dutch word koekje meaning "small or little cake." Biscuit comes from the Latin word bis coctum which means “twice baked.”
Before the mechanization of the sugar industry, sweets were a privilege of the aristocracy, or a rare holiday treat. As sugar became cheaper and more readily available, the development and popularity of cookies spread accordingly.
Cookie Crumb: In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such whimsical names as Jumbles, Cry Babies, and Snickerdoodles. Don’t ask!
So who invented the Chocolate Chip Cookie?
I thought you’d never ask. The mastermind – no, scratch that. The mistress-mind was a dietician and food lecturer named Ruth Graves Wakefield. In 1930 Ruth and her husband, Kenneth, bought the Toll House in Whitman, Massachusetts. It was a genuine toll house built in 1709 as part inn, part restaurant, and part toll-collection booth for the toll road between Boston and New Bedford. They turned it into a charming inn and restaurant for travelers and named it the Toll House Inn.
One of Ruth's favorite recipes was an old recipe for "Butter Drop Do" cookies that dated back to colonial times. The recipe called for the use of baker's chocolate. One day Ruth was baking a batch of these cookies and realized she had run OUT of powdered baker’s chocolate. What could she possibly use as a chocolate substitute? She did have a Nestle semi-sweet chocolate bar in the kitchen, so she chopped it into pieces and stirred the chunks of chocolate into the cookie dough. She assumed the chocolate would melt and spread throughout each cookie. Instead the chocolate bits held their shape and created a sensation. Ruth had invented the first chocolate chip cookie!
She called her new creation Toll House Crunch Cookies. These cookies became very popular with guests at the inn, and soon her recipe was published in a Boston newspaper. Regional sales of Nestlé Semi-Sweet Chocolate Bars skyrocketed.
Ruth was a smart “cookie.” She contacted the Nestle company and negotiated an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar. Nestle then developed a scored semi sweet chocolate bar with a small cutting implement so that cutting the chocolate chunks would be easier. A really clever marketing move. Part of this agreement included supplying Ruth with all the chocolate she could use to make her delicious cookies for the rest of her life. Wonder how I could set up a sweet deal like that.
In 1939, Nestle began marketing semi sweet morsels, small chocolate chips made
for use in cookies. Customers no longer had to cut up their chocolate bars themselves.
Ruth Wakefield's Recipes
Ruth sold all legal rights to the use of the Toll House trademark to Nestle in the 1940s. But on August 25, 1983, the Nestle Company lost its exclusive right to the trademark in federal court. Toll house is now simply a descriptive term for a cookie.
Cookie Crumb: Ruth published a cookbook, “Ruth Wakefield’s Toll HouseTried and True Recipes” in 1940 which became a best seller.
In 1966, the Wakefields sold the Toll House Inn and Restaurant and retired. The new owners turned the building into a nightclub. In 1970, new owners purchased the building and restored it to the original Toll House Inn. On New Year’s Eve 1984, the Inn caught fire and burned to the ground. Now there is a Wendy’s restaurant on the site.
Nestle commercial - if you don't reach for a cookie after watching this, you are NOT human!
Recipe Number One
Original Toll House Chocolate Chip Cookies from Ruth Wakefield’s Recipe
• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestle 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 chocolate 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. Yield: about 60 cookies.
My research indicates that 12 out of every 10 individuals love chocolate chip cookies.
More Chocolate Chip Cookie Recipes
Recipe Number Two
Best Ever BIG Chocolate Chip Cookie Recipe
This may be the best chocolate chip cookie recipe ever after the Toll House recipe. These cookies are bigger, the kind you find in a bakery, but even better because you made them yourself.
• 4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 cups unsalted butter (melted)
• 2 cups brown sugar (firmly packed)
• 1 cup white sugar
• 2 tablespoons vanilla extract
• 2 eggs
• 2 egg yolks
• 3 1/2 cups semisweet chocolate chips or chunks
Preheat oven to 325 F. Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit.
Bake for 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.
Lots of possible variations with this recipe. Instead of the semisweet chocolate chips, you could use white chocolate chunks, peanut butter chips, milk chocolate chips or a mixture. Also add whatever nuts you like.
Save the earth. It's the only planet with chocolate chip cookies.
Recipe Number Three
Are you salivating yet?
Mrs. Fields Chocolate Chip Cookies
This is the same fantastic formulation of chocolate chip cookies that made Mrs. Field's famous.
• 2 cups butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs
• 2 tsp. vanilla
• 4 cups flour
• 5 cups oatmeal flour/powder*
• 1 tsp. salt
• 2 tsp. baking powder
• 2 tsp. baking soda
• 24 ounces chocolate chips
• 3 cups nuts (chopped)
• 8 ounce chocolate bar (grated)
Preheat oven to 375 degrees F. Cream together butter and sugars, add flour, oatmeal, salt, baking powder, and baking soda. Then add chocolate chips, grated chocolate and nuts. Roll dough into golf ball size balls and place on ungreased cookie sheets about 2 inches apart. Bake for 6 - 7 minutes. *For oatmeal powder: measure 5 cups oatmeal. Put in processor or blender and grind until finely powdered.
A balanced diet is a chocolate chip cookie in each hand.
Read about the Nieman Marcus Urban Legend below
The "Neiman Marcus $250 Cookie Recipe" Urban Legend
This famous recipe is accompanied by a famous urban legend. In the legend, a woman and her daughter enjoy a chocolate chip cookie while eating at the restaurant in the Neiman Marcus store in Dallas, Texas.
The cookie is so delicious the woman asks for the recipe and is informed there will be a “two-fifty” charge. She interprets this as $2.50. When she receives her Visa credit statement she is shocked to find she has been charged $250 instead. For revenge, she copies the recipe and urges her friends to distribute free copies to everyone they know.
There are two large discrepancies in the legend. One - a similar story has been around since the 1940s involving a red velvet cake recipe from the Waldorf Astoria Hotel in New York City. And Neiman-Marcus for most of its history has only accepted its own credit card and that of American Express.
Recipe Number Four
Exclusive Fashionable Famous Nieman Marcus $250 Chocolate Chip Cookie
• 1/2 cup (or one stick) of softened butter
• 1 cup of brown sugar (light brown works best)
• 3 tablespoons of white sugar (granulated)
• 1 large egg
• 2 tsp. vanilla extract
• 1 3/4 cups flour (all purpose)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. espresso coffee powder (instant)
• 1 1/2 semi-sweet chocolate chips
Preheat oven to 300 degrees F. While it is preheating, cream together the half cup of softened butter, the cup of brown sugar and the three tablespoons of white sugar. This works best if you use an electric mixer with the beaters on medium speed. Beat the mixture until it is fluffy. This usually takes about 30 seconds. Without stopping the electric mixer, add in the large egg and the two teaspoons of vanilla extract. Let these two ingredients beat together with the butter/sugar cream for 30 seconds.
In a smaller mixing bowl, mix together the rest of the ingredients except for the chocolate chips. Stir together the one and three fourths cups of flour, half teaspoon of baking powder, half teaspoon of baking soda, and half teaspoon of salt.
Slowly add the dry ingredient mixture to the wet ingredients and beat the mixture together for 15 seconds on a lower speed. When the ingredients have mixed completely together, stir in the chocolate chips and the espresso coffee powder.
Use a one ounce scoop or a measuring spoon the size of two tablespoons to drop your cookie dough onto a cookie sheet. The cookie sheet should be greased and the dough drops should be placed at least 3 inches apart. Gently press on the cookie dough with the back of your scoop or spoon to spread the dough drops out into circles that are about 2 inches big. Bake the spread-out dough drops for 20 minutes or until the edges are browned nicely. If you would like your cookies to be crispier, bake them a little longer. Makes about 24 cookies.
There is nothing nicer than a best friend . . . except a best friend with chocolate chip cookies.
Recipe Number Five
The GIANT Chocolate Chip Cookie
Have you been watching your diet and promised yourself you would not eat more than one chocolate chip cookie a day? Then this is the cookie for you.
• 2 1/4 cups of flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 sticks or 2 cups softened unsalted butter
• 3/4 cup white granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp. vanilla extract or vanilla flavoring
• 2 large eggs
In a small bowl, combine the flour, the salt, and the baking soda. Mix these ingredients thoroughly and set the bowl aside.
In a large bowl, put the softened unsalted butter, the white granulated sugar, the packed brown sugar and the vanilla extract or vanilla flavoring. Beat together until a creamy mixture is formed. Add two large eggs, one at a time. When both eggs have been beaten into the mixture, slowly add the dry ingredients from the small bowl. Then add chocolate chips and nuts if you wish.
Remember this is a GIANT chocolate chip cookie. So spread all your cookie dough over a round 12-inch pizza pan that has been lined with coated aluminum foil – using cooking spray works just fine. Spread the dough evenly over the pan and slide the pan into an oven that has been preheated to 350 degrees. Cook your dough for 15 to 20 minutes or until your single giant pizza-size cookie has reached an even golden brown color. Now you won’t spoil your promise to yourself to eat only one cookie a day.
Number Six - Best Chocolate Chip Cookie by Video
When You Need a Chocolate Chip Cookie Fix right now!
Number Seven - Soft Chocolate Chip Cookie
Believe it or not, I could not find a specific soft
chocolate chip cookie recipe. But I learned that to make soft
chocolate chip cookies, you simply mix together the exact chocolate chip cookie
ingredients for any of the recipes shown and then cook them for less time at higher heat.
How does that work? The more moisture that is retained in the cookie, the softer it will be. If you want your cookies to be soft or chewy the temperature of the oven and the baking time need to be adjusted to make sure that the cookies retain as much moisture as possible. Soft cookies need to be cooked for a shorter time and at a higher temperature to firm them up quickly but to lessen the amount of spreading.
Bale the cookies for only 6 or 7 minutes and take them out of the oven when the edges of the cookies are a golden brown but the middles of the cookies are still pale in color. The centers will finish cooking by themselves, but the cookies will stay soft.
Cookie crumb: "Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." – Erma Bombeck
Cookie Monster and His Favorite Food
Dawson, Thomas. Goode Huswife's Jewel. 1596
Markham, Gervase. The English Hus-wife. 1615
Powers, Brandy and Courtney. How Sweet It Was: Cane Sugar from the Ancient World to the Elizabethan Period
Simmons, Amelia. American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake. 1796
Put "eat chocolate chip cookie" at the top of your to-do list today. That way, at least you'll get one thing done.
© Copyright BJ Rakow Ph.D. 2011. All rights reserved. Author, "Much of What You Know about Job Search Just Ain't So." Book includes a must-read chapter for older workers.
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