Chocolate Chip Day 2024 is on Sunday, August 4, 2024: chocolate chip recipe?

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Chocolate Nick Day may be the celebration of among the world’s favourite types of chocolate… You suspected it, choc chips!From snacks to brownies, we all like individuals tasty hidden nuggets of combined cacao, and whether you’re keen on dark, milk or whitened chocolate (or even when you’re certainly one of individuals adventurous individuals who likes individuals crazy exotic flavours like orange, or caramel) this really is certainly each day for everybody to understand.Consider getting individuals oven mitts as well as your favourite baking quality recipes, and throw some choc chips in to the mix!

Chocolate Chip Cookies

This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

1/2 cup (1 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 (12-ounce) bag semisweet chocolate chips, or chunks

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:

Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Inactive Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 30 cookies

What is the best recipe for chocolate chip cookies?

Chocolate chip cookies

Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional

The Chocolate Chip Cookie was invented by Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. The story goes that one day in 1930 she decided to add small chunks of a Nestle's Semisweet Yellow Label Chocolate bar to her butter cookie dough. The cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle was selling chocolate morsels (or chips). What a brilliant marketing plan it turned out to be when Nestle decided to package the chocolate chips in a Yellow bag and then bought the rights to the Toll House name and Ruth Wakefield's chocolate chip cookie recipe. They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag of chocolate chips.

This Chocolate Chip Cookie recipe is very similar to the recipe on the back of the bag of Nestle's Chocolate Chips. Made with unsalted butter and a combination of white and brown sugars, it produces a rich and chewy cookie with caramelized edges. Now, making chocolate chip cookies can present a challenge. As John Thorne states in his book 'Serious Pig', "our national cookie demands more skill than many of us can muster.....It is too rich for its own good." So if you have trouble making these cookies you are not alone.

Although flour, sugar (white and/or brown), butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips make up a chocolate chip cookie recipe, taste and texture do vary by recipe. So if you want to try another type of chocolate chip cookie I have included a recipe for Chocolate Chunk Cookies. This recipe produces a cookie that has crisp edges yet its center is soft and chewy. The batter contains more brown sugar than white sugar which gives the cookies a nice caramel flavor. And true to Ruth Wakefield's original cookie recipe, I have chopped up a semi sweet chocolate bar instead of using chocolate chips.

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Chocolate Chip Cookie?

A chocolate chip cookie is a type of cookie originating in the United States. As its name implies, it is characterized by the inclusion of chocolate chips, but beyond that defining characteristic, there is a great deal of variation within this kind of cookie.

The chocolate chip cookie, also known as the Toll House Cookie, was accidentally developed by Ruth Graves Wakefield, owner of the Toll House Inn near Whitman, Massachusetts, in 1933. The generally accepted story goes: Wakefield was making chocolate cookies but ran out of regular Baker's chocolate and substituted pieces of semi-sweet chocolate broken apart using a knife, assuming it would melt and mix into the batter. It did not, and the cookie with chips of chocolate was born. (The restaurant, housed in a former toll house built in 1709, burned down in 1984.) Wakefield sold the recipe to Nestlé in exchange for a lifetime supply of chocolate chips. Every bag of Nestlé chocolate chips in North America has Wakefield's original recipe printed on the back.

But according to Carol Cavanagh, of Brockton, Massachusetts, whose father, George Boucher, now residing in S. Dennis, Massachusetts, was the head chef at the Toll House Inn, from its opening to its closing, the true story of the cookie's creation goes like this: Ruth Wakefield was known for her sugar cookies, which came free with every meal, and were for sale in the inn's lobby. One day, while mixing a batch of sugar cookie dough, the vibrations from a large Hobart mixer against the kitchen's wall, caused bars of Nestlé's baker's chocolate on the shelf above to fall into the mixer, where it was broken up and incorporated into the dough. Ruth thought that the dough was ruined and was about to discard it, when George Boucher stopped her and talked her into saving the batch. His reasoning was out of frugality rather than a prediction of the cookie's future popularity. Logically, the accepted story of the cookie's origin doesn't hold up since Ruth Wakefield was an accomplished pastry chef and author of a cookbook, so would have known enough about the properties of chocolate, and that it wouldn't melt and mix into the batter to make chocolate cookies, while baking.

During WWII, GI's from Massachusetts who were stationed overseas shared the Toll House Cookies they received in care packages from back home, with soldiers from other parts of the U.S. Soon, hundreds of GI's were writing home asking their families to send them some Toll House Cookies, and Ruth Wakefield was deluged with letters from around the country, from people looking to purchase them. Thus, began the nation-wide craze for the chocolate chip cookie. In 1936, Mrs. Wakefield's cookbook, Ruth Wakefield's Toll House Tried and True Recipes, was published by M. Barrows & Company, New York. Included, is the recipe for the Toll House Cookie, originally called the Toll House Chocolate Crunch Cookie. The book is out of print but some booksellers still have copies for sale. Older editions have a photo of the Toll House Inn on the cover of the dust jacket.

As for the story of how Nestlé acquired the rights for the recipe, Mrs. Cavanagh claims that too, is not how things really happened. According to her, Wakefield did not sell the rights to Nestlé, she only allowed them to print her recipe on the packages of their Baker's chocolate. Later, Nestlé's lawyers found loopholes to wrangle the rights to the recipe from Mrs. Wakefield, and began mass-producing the cookies.

The Toll House Inn was a very popular restaurant in its day. Not only was it popular with the people from Massachusett's South Shore area, but the restaurant was frequented by politicians, foreign dignitaries and movie stars. Mrs. Carol Cavanagh used to waitress there as a teen, and remembers serving the actress, Loretta Young, one night, in the 1950s. The restaurant's popularity was not just due to its home-cooked style meals; Ruth Wakefield's policy was to give diners a whole extra helping of their entrees to take home with them, as well as her Toll House Chocolate Crunch Cookies, for dessert.

On July 9, 1997, the state of Massachusetts designated the chocolate chip cookie as the official state cookie, after it was proposed by a third grade class from Somerset, Massachusetts.