Today is National Chocolate Chip Cookie Day! Amy’s Favorite Recipe
Hey, I just found out it’s National Chocolate Chip day! Why didn’t somebody tell me? Where would we be without the chocolate chip cookie, I ask? It would be a sad, sad world I’ll tell ya that much.
There are so many things you can make with chocolate chips…chocolate chip cookies, pancakes, brownies, muffins, ice cream, waffles, granola bars, pie, crepes, cupcakes, trail mix … you can pretty much add chocolate chips to anything (but we know cookies are the best).
I decided to find out more about National Chocolate Chip Cookie day, and here is what I learned:
In the 1930s, Ruth Graves Wakefield created the original chocolate chip cookie at her Toll House Inn in Whitman, Massachusetts. Ruth was going to bake chocolate cookies for her guests, but she ran out of baker’s chocolate. She decided to chop up semi-sweet chocolate morsels and guess what? She discovered that the pieces did not melt into the dough as she expected. And, TA DA! The chocolate chip cookie was born, by accident!
Today, 25 percent of all the cookies baked in the United States are chocolate chip! So let’s bake some cookies, what do you say? Well we all know I don’t cook, so why don’t you guys bake some cookies and I’ll just eat them!
Here is the Original Nestle Toll House Chocolate Chip Cookie recipe.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® 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 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.