One of the most cutest sights in my house is to watch our little man walk into our kitchen with his little nose held up high to smell the freshly baked warm chocolate chip cookies. Then he patiently waits for it to cool down so that he can grab them and bite into them. And it is simply adorable to see him eat those cookies and having the melted chocolate all over his mouth. It is his favourite of all the treats in the world.
Ruth Graves Wakefield invented the Toll House brand of chocolate chip cookies. She worked as a dietitian and lectured on food until 1930 when she and her husband bought a tourist lodge in Whitman, Massachusetts. The tourist lodge was named the Toll House Inn.
Ruth cooked and served all the food for the meals served to the guests at the Inn and became popular for her desserts. One day while making cookies, she realized she was out of an ingredient for the recipe she was using. She had run out of baker's chocolate, so she substituted it with a semisweet chocolate bar from Nestle. However, unlike the baker's chocolate, the chopped up chocolate bar did not melt and mix into the batter like Ruth thought it would. The small pieces of chocolate only softened and the chocolate chip cookie was born.
Nestle also printed the Toll House Cookie recipe on every bag of Nestle chocolate chips sold in North America. Ruth died in 1977, and the Toll House Inn burned down New Year's Eve of 1984. Although there are many manufacturers of chocolate chips today, the agreement to publish the recipe of Ruth Graves Wakefield on the back of each Nestle Toll House chocolate bar package is still honored in the 21st century.
There’s just something about a perfect chocolate chip cookie....isn't it? No matter what age you are everyone loves to indulge in good old fashioned chocolate chip cookies.
So, here's a recipe of a timeless classic.
Ingredients:
½ cup of unsalted butter
½ cup white sugar powdered
¼ cup brown sugar powdered
1 teaspoon vanilla
1 egg
1½ cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips
Method:
Preheat the oven to 180°C.
Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
Using a stand mixer or electric beater, beat the butter with the sugars until creamy. Add the vanilla and the egg, beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough).
Add the chocolate chips and incorporate with your hands.
Roll the dough into balls and place on a cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.
NOTE: DO NOT OVER BAKE.
This is essential for keeping the cookies soft. Take them out even if they look like they're not done yet. They'll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies that are simply the best. These should stay soft for many days if kept in an airtight container.
The best chocolate chip cookies are soft in the middle and a little crispy around the edges—with extra chocolate and lots of brown sugar! These chocolate chip cookies are easy to make and your family will love them!
Have it with a glass of milk....I've often felt it is the best combination.
ReplyDeleteHi,useful information & hope to see more good post in the future.Thanks for sharing.
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