I’ll give you a moment to get over the shock.
Despite its lack of ambiguity, the invention of this tasty treat is quite an interesting little tale. So go ahead and grab a cookie and a glass of milk, and read on.
The creation of the Chocolate Chip Cookie is attributed to Ruth Wakefield, who invented it at her Toll House in Massachusetts. This was a very popular restaurant that featured home cooking during the 1930s. The restaurant’s popularity was not only due to the style of meals, but also Wakefield’s policy of providing diners with extra helpings to take home, as well as serving homemade cookies for dessert.
One of Ruth’s favorite recipes was Chocolate Butter Drop Do cookies, which I think sounds like some kind of dance. The recipe called for the use of baker’s chocolate, and one day Ruth found herself without the needed ingredient. She substituted it for a semi-sweet chocolate bar cut roughly into small pieces. However, unlike the baker’s chocolate, the chopped up pieces didn’t melt. They only softened. This may have been an accident, but it certainly was a profitable one. The cookies were an absolute hit and customers began to ask for the recipe.
Conveniently enough, the chocolate bar used for the cookies had been a gift from Andrew Nestle. I’m sure you recognize the name. As the Toll House Chocolate Chip Cookie recipe gained in popularity, sales of Nestle’s semi-sweet chocolate bars also increased. As a consequence, Andrew Nestle and Ruth Wakefield struck a deal. Nestle would print the Toll House Cookie recipe on its packaging, and Wakefield would have a lifetime supply of Nestle chocolate. A fair deal? Perhaps not, but I like the sound of a lifetime supply of chocolate and being immortalized as the inventor of the Chocolate Chip Cookie.
Wakefield released a cookbook in 1936 titled Toll House Tried and True Recipes, which featured the original chocolate chip cookie recipe under the name ‘Toll House Chocolate Crunch Cookies’. The recipe can be found RIGHT HERE:
- 2 ¼ cups flour
- 1 teaspoon salt
- 1 cup unsalted butter
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs, beaten
- 1 teaspoon soda
- 1 teaspoon hot water
- 1 teaspoon vanilla
- 3 cups semi sweet chocolate chips
- Sift flour together with salt and set aside.
- Cream together butter and sugars. Add the eggs mixing until combined. Dissolve baking soda in hot water and add alternately with flour mixture.
- Add vanilla and mix until thoroughly combined. Stir in chocolate chips. Cover and refrigerate for 36 to 48 hours. (WHAT!? I don’t want to wait that long for my cookies!)
- Preheat oven to 190°C.
- Scoop out rounded tablespoonfuls refrigerated dough and roll between hands into a ball. Place onto a parchment lined baking sheet and press ball down to flatten.
- Bake for 7 to 9 minutes or until golden brown.
- Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.