If there is one sweet treat that makes people happy without fail, it’s chocolate chip cookies. Even with all the happiness they bring, chocolate chip cookies are also arguably the cookie that sparks the most debate–everyone has their own opinion about which chocolate chip cookie recipe is the best. Some will stick to grandmas. Some will explore new adventurous methods. Some will religiously follow the recipe from a book, a chocolate chip package, or the internet. Most will agree that store-bought cookies are not as satisfying as homemade ones.
So, what does make for a perfect chocolate chip cookie? It’s all about chemistry–how ingredients act and react to one another. Once you understand the nuances, you can alter the recipe to please your personal taste, whether that’s crumbly and generous, chewy and flat, or somewhere in-between.
The History of Chocolate Chip Cookies
The history of chocolate chip cookies began with a woman named Ruth Wakefield. Ruth was a talented chef and owner of the Toll House Inn in Massachusetts. Like other famous recipes, she came upon her chocolate chip cookie recipe by mistake. While baking cookies for guests at her inn, she realized she was missing an ingredient. She decided to use semi-sweet chocolate chips as a substitute, thinking they would melt into the batter. They didn’t and the chocolate chip cookie was born.
The Toll House name probably piqued your interest when you read the name of Ruth’s inn. Nestle got word of Ruth’s cookie invention and wanted Ruth to give them her recipe. Ruth gave in and sold her secret blend to Nestlé for $1 and a lifetime supply of chocolate.
Non-Negotiable Basics When Baking Chocolate Chip Cookies
The following rules are for baking in particular, but true for cooking in general. If you like the fact that your children are showing an affinity for the craft and may very well be tomorrow’s foodies, take the time to share some wisdom, so they will always know what to do. If you feel you don’t know enough, enroll them in baking classes for kids.
- The cup is not a measure of weight. Unless you are absolutely certain the author of the recipe precisely converted. Instead, us ounces or grams to measure. Put simply, bakers weigh their ingredients.
- Put things in in order. Baking is science. Baking is art. Blending everything until it resembles batter or dough is not the way to go.
- Temperature does matter. Turning up the oven does not make a cake, tart, pie, cookie, or chicken cook faster.
The Original Chocolate Chips Cookie Recipe
This recipe yields about 24 cookies. Get this many cookies by using an ice-cream scoop. This method is still crumbly, but a tad less dry than Ms. Wakefield’s method of dropping ½ tsp on the baking sheet. Also, chilling the dough prevents spreading too much while baking.
Cream 225g of butter (1 cup)
Add 150g of light brown sugar (3/4 cup)
Add 75g granulated sugar (3/4 cup)
Add 2 beaten eggs (large, preferably)
Sift 1 tsp baking soda with 1 pinch of salt and 315g of flour
Add 1 cup of chopped nuts of your choice
Add 300g of chocolate morsels (2 cups)
Flavor with 1 tsp vanilla
Chill the dough for 1h (this is preferred, but not mandatory)
Preheat oven to 375°
Line a baking sheet with parchment paper
Scoop dough (about 6 cookies per sheet)
Bake for 15 minutes, rotating halfway through
Remove from oven and slide onto a cooling rack
Give it at least 5 minutes for cooling
Altering the Recipe for Taste Preferences
Prefer flat cookies? You can either opt to not chill the dough or you can add a touch more baking soda.
Are you more of a chewy cookie fan? Beet 1 egg, 1 egg yolk and replace its white with 2 Tbsp of whole milk.
Want nuts? Ask your kids which nuts they prefer or what they would like to try. Walnuts are not ideal for chocolate chips cookies, but almonds, hazelnuts, and macadamia nuts are perfect. You will add the nuts near the end of the cookie dough protocol.
If there is one recipe budding chefs want to master, it is the chocolate chip cookie. Cookie dough holds so many memories and is so iconic it even made its way into ice cream. Cookies and milk are the best remedies, but getting there is a process that all started with an innkeeper and chef named Ruth Wakefield.
How do your kids like them? Let us know and we’ll discuss at our next baking class for kids.
And that, my friend, is how the cookie crumbles!