Chocolate chip cookies are a classic dessert that are loved by people of all ages. With their soft, chewy texture and rich, buttery flavor, it’s no wonder why they’re such a popular treat. In this blog, we’ll take a closer look at the history of chocolate chip cookies. Also I’m providing you my delicious recipe to try at home.
The history of chocolate chip cookies dates back to the 1930s when Ruth Graves Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, was experimenting with a new cookie recipe. She decided to chop up a bar of Nestle semisweet chocolate and add it to her butter cookie dough. To her surprise, the chocolate chunks did not melt and spread throughout the cookie dough but stayed in small pieces, creating a unique and delicious flavor. The chocolate chip cookie was born and quickly became a favorite among Toll House Inn’s customers.
Today, chocolate chip cookies are a staple in bakeries and households around the world. While there are countless variations of the classic recipe, there are a few key ingredients that are necessary for a perfect chocolate chip cookie.
To make the best Chocolate Chip Cookies ever you will need:
Tools:
- Mixing Bowls
- Stand or Hand Mixer
- Parchment Paper
- Baking Sheet
- Measuring Cups and Spoons
- Rubber Spatula
- Cookie Scoop
- Brownie Spatula
- Cooling Rack
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanila extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11.5) ounce package Guittard milk chocolate chips
Instructions:
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl or stand mixer, cream together butter, shortening, granulated sugar, and brown sugar until light and fluffy.
Add in vanilla extract and eggs, one at a time, until fully incorporated.
Add flour, baking soda and salt to the wet ingredients, mixing until just combined.
Fold chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or spoon, form dough balls and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring the cookies to a cooling rack to cool completely.
Enjoy warm with a cold glass of milk, or save them for later – they’ll still taste just as delicious!
Here are some tips for making the best chocolate chip cookies:
- Use room temperature ingredients: Bring butter and eggs to room temperature before baking. This will ensure that they incorporate properly and create a smooth dough.
- Measure accurately: Use a kitchen scale to measure the ingredients accurately, especially the flour.
- Don’t over mix the dough: Over mixing can cause the cookies to become tough. Mix the ingredients just until combined.
- Use parchment paper or silicone baking mats: This will prevent the cookies from sticking to the baking sheet.
- Use an ice cream scoop to portion the dough: This will ensure that the cookies are all the same size and bake evenly.
- Let the cookies cool on the baking sheet: Letting the cookies cool for a few minutes on the baking sheet will allow them to set before transferring them to a wire rack to cool completely.
So next time you’re craving something sweet, whip up a batch of homemade chocolate chip cookies. They’re the perfect pick-me-up on a dreary day or a sweet treat to share with friends and family. Happy baking!
This is Renee “Doing what I Love”
Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose-flour
- 1 tsp baking soda
- ½ tsp salt
- 1 (11.5) ounce package Guittard chocolate chips
Instructions
- Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl or stand mixer, cream together butter, shortening, granulated sugar, and brown sugar until light and fluffy.
- Add in vanilla extract and eggs, one at a time, until fully incorporated.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, form dough balls and place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
- Enjoy warm with a cold glass of milk, or save them for later - they'll still taste just as delicious!
Notes
- Use room temperature ingredients: Bring butter and eggs to room temperature before baking. This will ensure that they incorporate properly and create a smooth dough.
- Measure accurately: Use a kitchen scale to measure the ingredients accurately, especially the flour.
- Don't overmix the dough: Overmixing can cause the cookies to become tough. Mix the ingredients just until combined.
- Use parchment paper or silicone baking mats: This will prevent the cookies from sticking to the baking sheet.
- Use an ice cream scoop to portion the dough: This will ensure that the cookies are all the same size and bake evenly.
- Let the cookies cool on the baking sheet: Letting the cookies cool for a few minutes on the baking sheet will allow them to set before transferring them to a wire rack to cool completely.
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