Chocolate Chip Cookies
The most famous cookie in America, chocolate chip cookies, or as the story goes, were invented purely by accident when in 1930, Ruth Wakefield of Wakefield Inn dropped broken pieces from a semi-sweet chocolate bar into a bowl of cookie dough. Believing it would melt as the cookies baked in the oven and result in a batch of completely chocolate cookies, imagine her surprise when the chocolate actually kept its shape. The combination of white cookies with warm melted chocolate pieces was such a hit she served them again and again.
Eventually, she decided to publish the recipe. Nestle’s was so excited they bought the recipe from the Innkeeper because they wanted to add it to the label on their chocolate bars. Mrs. Wakefield agreed with the promise from Nestle they would supply her with their chocolate bars for as long as she wanted. Never wavering in popularity, this all time favorite sweet treat has tempted both children and adults throughout the years. Warm or straight from the oven, chocolate chip cookies marry well with a frosty cold glass of milk. Using high quality ingredients are what makes this recipe supreme. The recipe that follows includes real butter, pure vanilla extract, and semi-sweet chocolate chips.
To begin with, preheat your oven to 350 degrees F (175 degrees C).
Ingredients
In a large size mixing bowl combine:
- Two sticks butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- Two eggs
- One teaspoon vanilla
- Two and 1/4 cups all purpose white flour
- One teaspoon baking soda
- One teaspoon salt
Cream the butter until smooth, then add the white and brown sugars and beat well with hand mixer. Beat in the eggs one at a time, add the vanilla, beat until smooth about two minutes. Stir in the flour, baking soda and salt, blend well, then add one package (12 ounces) semi-sweet chocolate chips (2 cups) to the dough.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Place into oven on highest rack and bake 8-10 minutes or until lightly browned. Lift cookies with spatula and place onto wire racks to cool.
Optional:
- Add one cup chopped walnuts or pecans to dough before baking.
Substitutions:
- Combine one stick butter and one half cup shortening in place of all butter for a crispier cookie
- Omit the white sugar and add two cups brown sugar for a chewier texture.
- For easier measuring of the dough using a melon scoop results in a more uniformly shaped cookie.