Chocolate Chip Cookies
Chocolate Chip Cookie Baking Tips
Chocolate chip cookies are a type of drop cookie, the simplest and most versatile cookie variety available. They are called drop cookies because the cookie dough is soft enough to drop off a spoon (perhaps with a bit of assistance) and onto a baking sheet.
The basic chocolate chip cookie batter consists of butter and sugar, which are beaten together until the batter is light and fluffy. Eggs and vanilla extract are added and beaten in, followed by flour combined with baking soda and salt. Next comes the raison d'etre! Chocolate chips and other textural ingredients, such as chopped nuts, are mixed into the batter.
Using the spoon size specified in your chocolate chip cookie recipe, drop spoonfuls of cookie dough onto a baking sheet. Use a second small spoon to help push the cookie dough mixture off the spoon, or simply use a cookie scoop instead of a spoon to easily make uniform size cookies. Space the cookies evenly on the baking sheet, according to the recipe's instructions, and bake the cookies in a moderate temperature oven. To produce soft, cakey cookies, leave the mixture well mounded on the baking sheet. For delicious cookies with soft, chewy centers and crisp edges, remove them from the oven as soon as their edges turn golden brown, and while their middles are still soft and light brown. For crisper cookies, spread out the cookie drops a little with the back of a spoon before baking them. As a rule, cookies that are even in color and firm to the touch will tend to be crisper.
Chocolate Chip Cookie RecipeHere is our favorite chocolate chip cookie recipe, perfected after many years of trial and error. It makes 3 to 4 dozen delicious cookies.
Cookie Preparation and Baking Steps
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Here, coachmen had paid tolls and changed their horses, and here they and their passengers had eaten many home-cooked meals. It was also here, more than 200 years later, that the Wakefields decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn.
While she improved on traditional Colonial recipes, Ruth's mouthwatering desserts began to attract people from all over New England. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe that dated back to Colonial days, Ruth cut a bar of Nestle Semi-Sweet Chocolate into tiny bits and added them to her dough. She expected them to melt, but the chocolate held its shape and softened to a delicately creamy texture. The resulting cookies became very popular at the Inn. In time, Ruth's recipe was published in a Boston newspaper as well as other papers in the New England area. Regional sales of the Nestle Semi-Sweet Chocolate Bar took off.
Ruth eventually approached Nestle and they reached an agreement that allowed Nestle to print the "Toll House Cookie" recipe on the wrapper of the Semi-Sweet Chocolate Bar. Part of this agreement included supplying Ruth with all of the chocolate she needed to make her delicious cookies for the rest of her life.
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Chocolate Chip Cookies - Chocolate Chip Cookie Recipe