There’s nothing like biting into a warm chocolate chip cookie minutes from the oven and dunking it into an iced cold glass of refreshing milk. The chocolate chip cookie, an American favorite, is enjoyed by even the pickiest of eaters. Whether you prefer soft and chewy or crisp and crunchy, a chocolate chip cookie is sure to hit the spot.
August 4th is National Chocolate Chip Cookie Day and what better way to celebrate than by baking a fresh batch of homemade chocolate chip cookies? Ruth Wakefield, a dietitian graduate from Framingham State Normal School (today known as Framingham State University) and owner of the Toll House Inn, in Whitman, Massachusetts, accidently created the chocolate chip cookie one day in 1937. Ruth ran out of baker’s chocolate when she was making a batch of her famous “butter drop do cookies” for her guests at the Toll House Inn. Caught in a pinch, Ruth did what any good baker would do; she made do with the ingredients she had on hand and she improvised. Ruth decided to chop up a Nestles Chocolate Bar into pieces to add to the cookies in place of the baker’s chocolate. The pieces of Nestles chocolate did not melt all the way through as expected; instead, the chocolate pieces held their shape together in little morsels and the result was a sure hit – today’s famously known Nestles Toll House Chocolate Chip Cookies.
The chocolate chip cookie quickly gained popularity amongst consumers and today there are a countless number of different recipes and varieties of chocolate chip cookies out on the market. For example, a soft and chewy chocolate chip cookie can be yielded depending on the ratio of ingredients used. There are also several different spins off the chocolate chip cookie such as M&M, white chocolate macadamia, double chocolate and peanut butter chip. However, Ruth Wakefield’s original chocolate chip cookie recipe can be found printed on the back of Nestles semi-sweet chocolate morsels packages.
Chocolate Chip Cookie Fun Facts
- A total of seven billion chocolate chip cookies are consumed every year
- The chocolate chip cookie was invented in Whitman, Massachusetts
- Chocolate chip cookies are currently the most selling cookie in the US
- Nestles first produced chocolate chips in 1939
- Originally, chocolate chip cookies were called “chocolate crunch cookies”
- The chocolate chip cookie is the official state cookie of Massachusetts and Pennsylvania
- Half of the cookies baked in American households are chocolate chip
- The largest chocolate chip cookie ever made was 102 feet wide and over 40,000 pounds
- Chips Ahoy is the bestselling brand of packaged chocolate chip cookies
- It is estimated that the average person will eat about 35,000 cookies in their lifetime
Chocolate Chip Cookies with Nestles Toll House Semi-Sweet Morsels (makes 2 dozen cookies)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ½ cup cane sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups (12 oz. package) Nestle Toll House Semi-Sweet Chocolate Morsels
- Preheat oven to 375 F.
- Combine flour, baking soda and salt in a small bowl.
- Beat butter, cane sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Drop rounded tablespoons onto baking sheets lined with parchment paper.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Chocolate chip cookies can be made healthier too! There are several successful recipes for chocolate chip cookies that use whole wheat flour, almond flour, oat flour and spelt flour. If you prefer to bake a healthier chocolate chip cookie, try your hand at making a batch of Almond Flour Banana Chocolate Chip Cookies. The following recipe contains healthy omega-3 fatty acids, is high in fiber, vitamin E and antioxidants, and is gluten free and vegan friendly!
- 1 ¼ cup almond flour/meal
- ½ cup ground flax seed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 medium size banana, mashed
- ¼ cup agave
- 1 tablespoon vanilla extract
- ½ cup dark chocolate chips
- Optional: 2 tablespoons chopped walnuts
- Preheat oven to 350 F
- Combine all dry ingredients in a large mixing bowl
- Combine all wet ingredients (including banana) in a smaller bowl and mix together
- Mix the wet ingredients into the dry ingredients until thoroughly combined and a dough is formed
- Fold in chocolate chips and walnuts
- Line two baking sheets with parchment paper and roll dough into little balls and press down with a fork
- Bake cookies in the oven for 10 minutes and let cool
Photo Credit: Dakota Howe