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Is there anyone who doesn't love a delicious chocolate chip cookie? Everything about it, from the crispy and wrinkled edges to the soft and chewy center, makes it the ultimate indulgence. And of course, we can't forget about the chocolate. It's always been my go-to when I crave something sweet.
But did you know that the chocolate chip cookie has a fascinating history? It was first invented by Ruth Wakefield, who ran the Toll House Inn in Massachusetts, USA. Legend has it that she was making a batch of chocolate cookies when she ran out of baker's chocolate and substituted it with broken pieces of Nestle chocolate. The result was a delicious and unexpected treat that quickly became popular with her customers.
Since then, the chocolate chip cookie has become a beloved classic all around the world. There are countless variations of the recipe, with some adding nuts or coconut, while others prefer to make them extra large or extra thin. But no matter how you make them, there's no denying that a warm, freshly-baked chocolate chip cookie is the ultimate comfort food. So the next time you're in need of a pick-me-up, try baking a batch and enjoy the simple pleasure of a perfect chocolate chip cookie.
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine flour, baking soda and salt in small bowl.
Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through
Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
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