Chocolate Chip Cookie History
One of the most loved forms of chocolate is chocolate chip cookie. It never fails to uplift our spirits and give us a sense of comfort.
What most people are not aware of is that, just like many other inventions, these goodies were just made by accident and Ruth Graves Wakefield was responsible for such in the year 1933. Wakefield was the owner of the Toll House Inn, located in Whitman, Massachusetts. It was a well-known eatery that time. Wakefield’s strategy paved way for its popularity, she provided her customers a supplementary serving of food to bring home along with her homemade cookies as dessert.
One day, Wakefield was Butter Drop Do cookies which were allegedly her favorite. She usually made them with bakers’ chocolate, but she ran short of it. So she opted for Nestle semi sweet chocolate that was available in her kitchen. She mixed it into the mixture thinking it would melt and blend well. And to her dismay, they didn’t blend. Instead, the chocolate chips held their shape and softened to a creamy texture, and the rest is chocolate chip history.
Wakefield and Nestle settled with a conformity that would allow Nestle to print the “Toll House Cookie” recipe on its packaging. And what does Wakefield get in exchange? A lifetime supply of chocolates!
During World War II, Nestle Toll House Cookies were being sent to GI’s from Massachusetts and they would be handed out to other American soldiers. Afterwards, some soldiers wrote home asking for Nestle Toll House cookies, which made them in-high-demand.
Nonetheless, the history of chocolate chip cookies varies from one story to another. One of the other stories claims that George Boucher, together with his daughter Carol Cavanagh, worked at the Toll House inn. And they said that some Nestle chocolate bars by the shelf were accidentally dislodged and fell straight into a mixer that had cookie dough, forming little chunks of chocolate in the mix. Boucher claims Wakefield suggested to trash the dough mixture, but he insisted on keeping and baking it.
Despite the controversies in its history, it doesn’t change the fact that we all love chocolate chip cookies. Always have, always will!
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Categories: chocolate articles Tags: Chocolate Chip Cookie, Chocolate History, cookie dough, cookie history
History of the Chocolate Chip Cookie
When it comes to what is the best type of chocolate chip cookies, we all have ou own opinion. It’s always about which is better, thin or thick cookies, or crisp or chewy cookies. I prefer a chewy chocolate chip cookie but with crisp outer edges, the best of both worlds if you ask me. Want to know more about its roots? Watch this.
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How to Make Soft Chocolate Chip Cookies
Chocolate chip cookies may be soft, crunchy, or whatever you prefer. However, soft chocolate chip cookies have won the hearts of many. Making soft chocolate chip cookies is not that difficult if you just stick to these guidelines.
To begin, you have make the chocolate chip cookie dough. If you’re on the hunt for a good recipe, look around or make use of the recipe on the back of the bag of chocolate chips. This is typically a standard chocolate chip cookie recipe.
Combine the sugars and butter together thoroughly. Go for an an electric mixer to do it fast and well. Don’t go for really fluffy texture, just aim to remove all lumps of butter and/or sugar. Then put in the eggs and vanilla.
This step is necessary to get soft chocolate chip cookies. Don’t beat the batter with the eggs so that it becomes fluffy and airy. Just stir until combined and you’re good to go.
Next, get a separate bowl. Then, in it, mix together the flour, baking soda, as well as salt. Stir it with using a spoon and sift according to the instructions. If it indicates sifted flour, then go ahead and sift it and then measure it. Doing so ensures that you get the right amount of flour.
Then, you can slowly add the flour mixture into the wet ingredients. Put in a little bit out of time and mix in well. Mix it completely, then stir in the chocolate chips.
Refrigerate the dough for at least two hours or better yet, overnight. Preheat the oven so that it’s thoroughly heated before putting the cookies in. Roll the cookie dough into 2 inch balls and place them about 2 inches apart on greased cookie sheet.
See to it that the cookie she is not warm especially between batches. Put the cookie sheet in a refrigerator beforehand to make a cold to ensure that it’s not warm.
Bake depending on the instructions until very lightly golden brown across the whole cookie. If it turns dark brown, it will be hard and crunchy. Still, see to it that you cook all the way or else it will just be gooey dough rather than soft cookie and gooey chocolate.
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Categories: chocolate articles Tags: Chocolate Chip, Chocolate Chip Cookie, chocolate chips, cookie dough, dough, eggs, instructions, soft chocolate chip cookie
What is America’s Favorite Cookie: The Chocolate Chip?
One of the things that the cookie business has taught me is the fact that consumers are passionate about their Chocolate Chip Cookies!
Discussions as to what types of cookies people like, Peanut Butter, Snickerdoodle, and Oatmeal Raisin are fine but when we talk about these cookies the discussions never get as hot as they do any time we all discuss the Chocolate Chip Cookie.
Is it the size and shape of the chocolate? The rich, golden delicious flavor? The fact that it was created right here in the U.S of A.?
The chocolate chip cookie acquired it’s start in a country Inn located in Massachusetts in 1930. The American original was invented by Ruth Wakefield who owns the Inn as a dessert for her guests. Years later she would publish a cookbook Toll House Tried and True Recipes that included her recipe for Toll House Chocolate Crunch Cookie that was soon being baked by housewives all across the country. Some 80 years after it was invented the Chocolate Chip Cookie is still as popular as ever.
When it comes to what is the best type of chocolate chip cookies everyone has their own opinion, and the debate over thin or thick cookies, or crisp or chewy cookies always gets heated. I prefer a chewy chocolate chip cookie but with crisp outer edges, the best of both worlds if you ask me. But whether you like them crunchy or soft there is sure to be a cookie that has the perfect texture for you. Its popularity has led it to become one of the most imitated cookies, turned into all sorts of delicious yumminess. It may have started with only chocolate chips, but today variations include white chocolate chips, Reeses Pieces, M&M’s, walnuts are often added to the dough to give them a bit of crunch, or maybe Macadamia nuts.
Chocolate and Peanut Butter is a classic combination so why not Peanut Butter Chocolate Chip Cookies?
Don’t like a cookie, turn them into a bar and lets call them Chocolate Chip Bar Cookies baked in a brownie pan!
What about a giant cookie? There is such a thing as a 12 inch diameter, 27 ounce monster chocolate chip cookie that could feed an entire childrens birthday celebration, or one really, really hungry cookie monster.
A flavor that we get asked to make a lot is Oatmeal Chocolate Chip, and we have a customer that Really loves their Oatmeal Walnut Chocolate Chip cookies.
What started in a little country Inn has grown into something impressive.
Although there are lots of variations of this American classic one thing is for surewe love our Chocolate Chip Cookies in all of their types. What is your favorite?
Find recipes for chocolate chip cookies and more at www.bendcookie.com
Sean Lannin is the owner of Bend Cookie Company which offers custom, hand decorated sugar cookies arranged in bouquets, tins and baskets for all lifes celebrations.
Categories: chocolate articles Tags: Bend Cookie Company, Chocolate Chip Cookie, Chocolate Chip Cookies, Peanut Butter
