Chocolate Chip Cookies

Crisp edges, deliciously chewy middles. Chocolate chip cookies are so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself.

Interestingly enough, one of America’s Favorite treats originated in 1937, when a BRILLIANT lady named Ruth Graves Wakefield decided to add bits of diced up chocolate to her batch of cookies. Her beloved NEW recipe won over many hearts and thus began an excellent relation between Ruth and Nestlé!

 

 

Ruth Graves Wakefield’s beloved NEW recipe won over many hearts and thus began an excellent relation between Ruth and Nestlé! The Nestlé brand Toll House cookies are named for the Toll House Inn in the town of Whitman, Massachusetts, that Ruth resided at the back in 1939.

 

These Chocolate Chip cookies are made with Semi-Sweet Chocolate chips and REAL butter! They are soft and Delicious! You can freeze extra cookie dough if desired, as it keeps amazingly well!

 

 

Ingredients List for Chocolate Chip Cookies

• 3 ½ cups flour, sifted

• One ¼ teaspoons baking soda

• 1 ½ teaspoons baking powder

• One teaspoon salt

• One ¼ cups real unsalted butter

• One ¼ cups dark brown sugar

• 1 cup of sugar

• Two large eggs, beaten

• One tablespoon vanilla extract

• 1 (11.5 ounces) bag semi-sweet chocolate chips, your brand

 

 

Instructions for Chocolate Chip Cookies

1. Preheat the oven to 350 degrees.

2. Combine flour, baking soda, baking powder, and salt. Mix to combine and set aside. Then cream butter, brown sugar, and white sugar together until blended.

3. Add beaten eggs, mix thoroughly to incorporate. Add the vanilla. Place the mixer on the low-speed setting, and add in dry ingredients. Mix until just combined. Do not over mix dough. Stir in chocolate chips by hand.

4. Place on a lined cookie sheet. Bake at 350 degrees for 13-16 minutes.

 

 

 

 

Tips for the recipe:

1. Use real unsalted butter.  Not margarine. Make sure to slightly soften the butter. Do not melt the unsalted butter. It drastically changes the consistency of the cookies.

2. Do not grease your cookie sheets.  This spreads the cookies.  Blah.

3. Use a cookie scoop for uniform looking cookies.

4. Cream your sugars and butter for 2-3 minutes for a deliciously fluffy and chewy cookie. 

5. Do not over bake.  Cookies will continue to bake a little bit once they are taken out of the oven.  I underbake them around a minute and they turn out excellent every single time.

 

 

 

 

 

 

 

 

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2021- 2014. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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