**Key Points:**
The timeless chocolate chip cookie recipe originated from Ruth Graves Wakefield in the 1930s. Its enduring popularity is attributed to its sweetness, chewy texture, and nostalgic flavors. Even today, nearly 90 years later, the recipe remains printed on Nestlé Toll House chocolate chip bags.
As a child, I would eagerly ask my mother for permission to bake chocolate chip cookies for two reasons. Firstly, I was always drawn to her beautiful blue KitchenAid stand mixer, and secondly, baking was a passion of mine. I opted for cookies because I knew she wouldn’t refuse. It was a delightful activity for both of us. Our preferred recipe was the one found on the back of the Nestlé Toll House bag of semisweet chocolate morsels, little did we realize the rich history behind it, being a modernized version of the original chocolate chip cookie recipe.
**The Original Chocolate Chip Cookie Recipe:**
The first-ever chocolate chip cookie was created by Ruth Graves Wakefield, who, alongside her husband, operated the renowned Toll House Restaurant in Whitman, Massachusetts during the 1930s. Seeking to update their traditional butterscotch cookie, Wakefield decided to experiment with adding chocolate to the dough. Lacking melted chocolate in her kitchen, she opted for a Nestlé semisweet chocolate bar. Choppped into pieces and combined with walnuts, the chocolate “chip” cookie was born.
**Evolution of the Recipe:**
Remarkably, Wakefield’s original recipe has stood the test of time with minimal alterations. Notable changes include omitting the step of mixing baking soda with hot water, which was done to combat clumping but is no longer necessary due to improved baking soda quality. Additionally, the recipe evolved to incorporate chocolate “morsels” instead of chopped chocolate bars, a development introduced by Nestlé in 1941. Furthermore, while Wakefield’s recipe yielded around 100 mini cookies, today’s version produces approximately 60 larger cookies.
**My Affection for the Original Recipe:**
Despite baking numerous batches of chocolate chip cookies, the original recipe remains my favorite. I always refrigerate the dough before baking to prevent spreading and cherish Wakefield’s technique of using chopped chocolate bars for their delightful chocolate shards. While I appreciate the smaller cookies for various uses, my preference lies with the larger, “rounded tablespoon” size cookies. The enduring presence of this recipe on the bag is a testament to its exceptional taste.
By Sara Haas
Ruth Graves Wakefield’s Original Chocolate Chip Cookie Recipe
Yields about 5 dozen cookies.
**Ingredients:**
– 1 cup softened butter
– 3/4 cup
Combine 3/4 cup of brown sugar with 2 large eggs and 1 teaspoon of vanilla extract in a mixing bowl. Also, add 2 1/4 cups of all-purpose flour, 1 teaspoon each of baking soda and salt, and 1 cup of chopped nuts. Chop 2 (7-ounce) bars of Nestlé semi-sweet chocolate into pea-sized pieces.
Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
In a large bowl, beat together butter, brown sugar, and white sugar using a handheld or stand mixer on low speed. Gradually add the eggs one at a time, ensuring they are well incorporated. Mix in the vanilla extract.
In a separate bowl, sift the flour and baking soda together and stir in the salt. Add this mixture to the butter mixture and blend until fully combined. Stir in the chopped nuts and chocolate pieces.
Drop rounded tablespoons of dough onto the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Allow them to cool slightly on the baking sheets before transferring them to a wire rack to finish cooling.
For best results, refrigerate the dough balls overnight before baking. This recipe is adapted from “Toll House Tried and True Recipes.”
