All American Chocolate Chip Cookies
Did you know that chocolate chip cookie was invented by Ruth Graves Wakefield in 1938? Ruth and her husband Kenneth owned the Toll House Inn, a popular restaurant in Whitman, Massachusetts. Legend has it that Ruth was making a batch of cookies and decided to add broken pieces of Nestlé's semi-sweet chocolate bar into the cookie dough, expecting them to melt and mix throughout the cookie. Instead, the chocolate retained its shape, creating the chocolate chip cookie we know and love today.
Every Christmas, I batch bake thousands of cookies for co-workers, friends, and family—a wonderful tradition I learned from my maternal grandmother. Nothing beats the smell of baking cookies and Bing Crosby's music playing softly in the background. Baking for others during the holidays is one of the most rewarding things I do during the month of December. Out of all the cookies I bake during the holidays, this the most requested and sought after one.
This versatile cookie isn’t holiday specific and can be baked for picnics, birthdays, gifts, or any occasion. If you want to make a double batch of cookies, add an additional 1/2-1 cup flour and additional 1 teaspoon of baking soda. I promise you’ll impress family, friends and kids alike with this bake.
Baking Tip: Make sure the batter has a whipped consistency from beginning to end. Whipping the batter incorporates air into it, which helps to aerate the mixture. This aeration contributes to the light and fluffy texture of the cookies.
Ingredients:
113g (1/2 cup) butter at room temperature
75g (6 tbsp) white, granulated sugar
110g (1/2 cup) packed brown sugar
180g (1 1/2 cup) flour
5g (1 tsp) baking soda
6g (1 tsp) sale
1 large egg
5g (1 tsp) vanilla extract
360g (2 1/4 cup) chocolate chips
Directions:
Preheat oven to 350°F/180°C and line 2 baking sheets with parchment paper.
In a medium-sized bowl, sift together flour, baking soda, and salt, and set aside.
In another medium-sized bowl, mix together brown and white sugar, and set aside.
In a standing mixer with whisk attachment, cream together room temperature butter and the mixed sugars. Constantly scrape down the sides of the bowl for an even mixture. Look for a change in color.
Incorporate the egg and vanilla extract until well whipped together. Look for a change in color and texture. Again, constantly scrape down the sides of the bowl with a spatula for an even mix.
Gradually combine the flour mixture into the creamed mixture, maintaining a whipped texture, then incorporate chocolate chips.
Using hands or a small ice cream scoop, place 12 balls of dough onto each lined baking sheet.
Bake cookies for about 10-13 minutes until the bottom, top and edges are lightly browned.
Let cookies cool on the pan for about 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container once completely cool.
For a double batch: add an additional 1/2-1 cup of flour and an additional 1 1/4 tsp of baking soda.
“Sometimes me think, ‘What is friend?’ and then me say, ‘Friend is someone to share the last cookie with.’”