Half of all cookies sold today in the U.S. are chocolate chip, but the popular cookies were actually invented by accident. The story goes that in 1930, Ruth Graves Wakefield mixed semi-sweet chocolate chunks into a batch of Butter Drop Do sugar cookies that she was baking for guests at the Toll House Inn, in Whitman, Mass., according to Nestle. The chocolate was a welcome addition and the chocolate chip cookie we’ve come to know and love was born and became a hit.
National Chocolate Chip Cookie Day is celebrated each year on 15 May and this year, we have decided to join in on the fun by handing out chocolate chip cookies at the Woodlawn Neighborhood Center this Thursday! Stop by anytime during the day to celebrate with us by enjoying a delicious chocolate chip cookie on us! The center is located at 5375 Dairy Court in Woodlawn Village and cookies will be available as long as supplies last.
In anticipation of the day, we will be sharing a recipe a day here on our page for you to try out at home, so whether you’re a chocolate chip cookie monster or just have the occasional sweet tooth, these recipes will satisfy your craving!
Today’s recipe is for the original Nestle Toll House Cookie – Enjoy!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.