The chocolate chip cookie is probably the most popular and most baked cookie in the United States. The story goes that it was invented in 1938 by Ruth Graves Wakefield at the Toll House Inn in Massachusetts. She used pieces of a Nestle's semi-sweet chocolate bar in her recipe which she originally called Toll House chocolate crunch cookies. Eventually she sold it to Nestle and the company prints the recipe for Toll House cookies on every bag of its chocolate chips in North America. During World War II soldiers from Massachusetts shared chocolate chips cookies they received in care packages with soldiers from across the country. It didn't take long for those soldiers to start asking their families to send them Toll House cookies and Wakefield began receiving requests for her recipe from around the world. In 1977 Massachusetts honored the chocolate chip cookie's creation by designating it as the state's official cookie.
Recipe Servings: 30
Ingredients
- ½ cup unsalted butter
- ¾ cup dark brown sugar, packed
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 12 oz semisweet chocolate chips
- 2¼ cups all-purpose flour
- ¾ tsp baking soda
- 1 tsp salt, fine
Directions
- Preheat oven to 375°F. Line two baking sheets with parchment.
- Melt butter in a small saucepan set over medium heat. Cool slightly.
- Combine the brown sugar, sugar, eggs, melted butter, and vanilla in a large bowl. Whisk together until smooth.
- Whisk together the flour, baking soda, and salt in another bowl.
- Stir together the dry and wet ingredients.
- Stir in the chocolate chips.
- Drop heaping spoonfuls of dough onto baking sheets and roll them into balls.
- Bake cookies until golden but still soft, 12–16 minutes.
- Transfer cookies to a cooling rack.
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