“lets bake a chocolate chip cookie, but first lets know it”
The history of chocolate chip cookie evolved by American chefs Ruth Graves Wakefield and Sue Brides in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking. It is often incorrectly reported that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. In fact, she stated that she deliberately invented the cookie. She said, “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.” She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. The original recipe in Toll House Tried and True Recipes is called “Toll House Chocolate Crunch Cookies”.
Wakefield’s cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe “Toll House Chocolate Crunch Cookie” which rapidly became a favorite cookie in American homes.
The original recipe was passed down to Sue Brides’ daughter, Peg. In a 2017 interview, she shared the original recipe:
- 1 1⁄2 cups (350 mL) shortening
- 1 1⁄8 cups (265 mL) sugar
- 1 1⁄8 cups (265 mL) brown sugar
- 3 eggs
- 1 1⁄2 teaspoon (7.5 g) salt
- 3 1⁄8 cups (750 mL) of flour
- 1 1⁄2 teaspoon (7.5 g) hot water
- 1 1⁄2 teaspoon (7.5 g) baking soda
- 1 1⁄2 teaspoon (7.5 g) vanilla
- chocolate chips
Chocolate chip cookies are often paired with a glass of milk. The fat particles of the milk enhance the tasting sensation of the sugar from the cookies, giving a smoother mouthfeel.
Although the Nestlé’s Toll House recipe is widely known, every brand of chocolate chips, or “semi-sweet chocolate morsels” in Nestlé parlance, sold in the U.S. and Canada bears a variant of the chocolate chip cookie recipe on its packaging. Almost all baking-oriented cookbooks will contain at least one type of recipe.
Practically all commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms. There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels—offer freshly baked cookies to their patrons to differentiate themselves from their competition.
To honor the cookie’s creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.
Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; a small portion of salt; eggs; a leavening agent such as baking powder; a fat, typically butter or shortening; vanilla extract; and semi-sweet chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough.
Depending on the ratio of ingredients and mixing and cooking times, some recipes are optimized to produce a softer, chewy style cookie while others will produce a crunchy/crispy style. Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent. Depending on the additional flavoring, its addition to the mix will be determined by the type used: peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients. The titular ingredient, chocolate chips, as well as nuts are typically mixed in towards the end of the process to minimize breakage, just before the cookies are scooped and positioned on a cookie sheet. Most cookie dough is baked, although some eat the dough as is, or use it as an addition to vanilla ice cream to make chocolate chip cookie dough ice cream.
The texture of a chocolate chip cookie is largely dependent on its fat composition and the type of fat used. A study done by Kansas State University showed that carbohydrate based fat-replacers were more likely to bind more water, leaving less water available to aid in the spread of the cookie while baking. This resulted in softer, more cake-like cookies with less spread.
<blockquote class=”twitter-tweet”><p lang=”en” dir=”ltr”>lets make your day fruity…<a href=”https://twitter.com/hashtag/dessertmakers?src=hash&ref_src=twsrc%5Etfw”>#dessertmakers</a> <a href=”https://twitter.com/hashtag/chocolate?src=hash&ref_src=twsrc%5Etfw”>#chocolate</a> <a href=”https://t.co/L0MbHhg3UB”>pic.twitter.com/L0MbHhg3UB</a></p>— The dessert MakerS (@shrutt1) <a href=”https://twitter.com/shrutt1/status/1200351662197657600?ref_src=twsrc%5Etfw”>November 29, 2019</a></blockquote> <script async src=”https://platform.twitter.com/widgets.js” charset=”utf-8″></script>