There’s a timeless charm in the simplicity of a chocolate chip cookie – a treat that has become a household favorite across the United States and beyond.

In this post, we not only share a delightful chocolate chip cookie recipe but also explore the origins of this iconic sweet and its enduring popularity.

Exploring the origins

The chocolate chip cookie, a quintessential American treat, traces its roots back to Ruth Graves Wakefield.

In the 1930s, Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, decided to add chopped chocolate to her cookie dough, expecting it to melt and create an all-chocolate cookie.

To her surprise, the chocolate retained its shape, giving birth to the first chocolate chip cookie.

Nestlé, recognizing the popularity of Wakefield’s creation, struck a deal with her to print the Toll House Cookie recipe on their chocolate bars.

In return, Wakefield received a lifetime supply of chocolate.

The sale of Nestlé’s chocolate chips soared, and the Toll House chocolate chip cookie recipe became a household favorite, ingrained in American culture.

Today, the chocolate chip cookie stands as a symbol of comfort and indulgence.

Its timeless appeal lies not just in its delicious simplicity but also in the warm nostalgia it evokes — a reminder of shared moments and the joy found in a perfect bite of a classic treat.

Whether enjoyed fresh out of the oven or dunked in a glass of milk, the chocolate chip cookie continues to weave its magic into the fabric of American culinary heritage.

Chocolate chip cookie recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs, one at a time, and add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing well.
5. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
7. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.