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The recipe contains white sugar, brown sugar, flour, vanilla extract, and chocolate pieces. This article traces the history of these cookies and their creation. Despite their origins, the chocolate chip cookie is one of the most popular and recognizable desserts today.
In addition to its delicious cookies, Toll House Inn was also famous for its desserts. The restaurant’s desserts included three-inch lemon meringue pie, Indian pudding, baba au rhum, and rich butterscotch pecan rolls. It was also known for its butterscotch cookies studded with chocolate chunks, which were often served with ice cream. A few years later, Toll House published its recipe in its Tried and True Recipes cookbook.
According to Wikipedia, the first chocolate chip cookie recipe was created by Ruth Wakefield in the 1930s. She claimed to have gotten the recipe from Peggy Brides, who had helped her bake the cookies. Peggy had taught her how to make the famous cookies, so the two women shared all their secrets. Although the two of them had different cooking techniques, the cookies’ ingredients are the same: butter, brown sugar, vanilla extract, eggs, and granulated sugar.
In 1938, a restaurant in Whitman, Massachusetts called the Toll House opened. In the 1930s, the restaurant was famous for its desserts, especially butterscotch nut cookies. In the mid-1930s, Toll House made a change and introduced the chocolate crunch cookie, which was a precursor to today’s classic chocolate chip cookie. While it is not the original recipe, it remains one of the most popular chocolate chip cookie recipes.
The Toll House recipe for chocolate chip cookies was originally published in newspapers all across the United States. It remained unchanged until Nestle ended its forty-year agreement with Toll House in 1979. In 1981, Nestle made changes to the recipe, which included replacing the shortening with butter, eliminating the hot water, and instructing bakers to use a one-tablespoon measure instead of a tablespoon. As a result, the cookies were a little larger than half of their original size.
They were invented by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts
The original Toll House Inn opened in 1930 and was a hit with travelers passing through between Boston and Cape Cod. It later became a favorite of many celebrities, including Cole Porter, Gloria Swanson, Joe DiMaggio, and Eleanor Roosevelt. Today, Nestle sells more than 90 billion individual morsels of chocolate chip cookie every year.
In 1937, Wakefield’s famous recipe was published in the Whitman Herald-Traveler and featured on a radio show. Her success was so successful that she eventually sold the recipe rights to Nestle for $1 and hired a woman named Marjorie Husted to help the company with their recipes. As a reward, Wakefield allegedly received free chocolate for life. Unfortunately, the recipe has become a generic version of the original Toll House Inn cookie.
The recipe’s story is also interesting. According to the Toll House Inn, Ruth Wakefield invented the first chocolate chip cookie recipe in the United States. In 1938, Wakefield made the recipe by hand, chopping up a Nestles semi-sweet bar. She later added the chopped chocolate to the dough. She then added vanilla, flour, and egg whites.
They were syndicated to newspapers nationwide during ’39
In 1939, Ruth Wakefield published the first cookbook featuring her beloved chocolate chip cookies. Its recipes were first published in the Boston Herald-Traveler and then syndicated across the country. Nestle purchased the recipe and used it on packages of semi-sweet chocolate. The company also hired Wakefield to consult on recipes, and allegedly paid her with free chocolate for life.
This famous cookie was first published in the ninth edition of Toll House Tried and True Recipes. During that time, it was called the Toll House Chocolate Crunch Cookie. It was a bestseller, sold out in less than a month, and was subsequently reprinted each year. In 1941, the recipe was reprinted in newspapers across the country.
A popular dessert at Toll House Inn in Whitman, MA was originally a thin butterscotch nut cookie with ice cream. But the recipe became even more popular after its owner, Ruth Wakefield, added chocolate bits to the cookie dough. In fact, she used Nestle semi-sweet chocolate bars to make the cookies, which became the classic chocolate chip cookie. By the late 1930s, the Toll House was a popular tourist lodge, so Ruth Wakefield took advantage of this and began syndicating the recipe to newspapers nationwide.
A few variations of the recipe were published over the years. In the most widely reproduced version, Wakefield substituted bittersweet chocolate for the nuts in her recipe. An alternate version says he substituted baker’s chocolate for the nuts. Regardless, Wakefield’s recipe is the oldest chocolate chip cookie recipe to be syndicated across the country during ’39.
They are made with white sugar, brown sugar, flour, eggs, vanilla extract, and chocolate pieces
The oldest chocolate chip cookie recipe uses white sugar, brown, and dark brown granulated and unsweetened confectioners’ sugars. It also has trace minerals and a slightly acidic pH. Both white and brown sugar are highly digestible and are essential for baking. They also impart a rich chocolate flavor. Both sugars have similar nutritional properties, but brown sugar is more digestible and has fewer calories than white sugar.
The oldest chocolate chip cookie recipe calls for white sugar, brown sugar, flour, eggs and vanilla extract. It uses chocolate pieces and is the basis of the most popular and famous of all cookie recipes. The most common ingredients in chocolate chip cookies are white sugar, brown sugar, flour, eggs, and vanilla extract. But chocolate pieces are the most important ingredient of all.
To make this recipe, add baking soda to the dough to reduce breakage. Then, add the chocolate pieces to the cookie sheet before scooping them out. Most people bake the cookies as is, but some like to eat the dough raw. Other people even add the chocolate chips to vanilla ice cream to make chocolate chip cookie dough ice cream.
The ingredients for the dough should be at room temperature. Do not over-mix the dough. Over-mixing the dough results in tough cookies. Also, use a mixer only for the dry ingredients, like butter and sugar. If you want your cookies to be chewy, use fresh brown sugar. Dried brown sugar will cause the cookies to be cakier. Finally, the butter should be soft and room temperature.