Chocolate Chip Cookie Recipe: The Creation of a Classic

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Ever wondered how chocolate chip cookies originated? One popular story says that the owner of an inn in Massachusetts, Ruth Wakefield, was making a batch of homemade chocolate cookies. Just as she was reaching for the baker's chocolate, which mixed evenly throughout the dough, she realized that she had run out. As a substitute, she broke some pieces of semi-sweet chocolate, thinking that they would melt into the batter. They didn't, and the first chocolate chip cookie was baked.

Ruth sold her recipe to Nestle in exchange for a lifetime supply of chocolate chips. Want to try that recipe? It's easy to find -- all you need is a bag of chocolate chips. A variation on the original is printed on every bag. This recipe is altered from that famed formula to exclude eggs and substitutes soymilk for other milk.

  • 1 and ¾ cups flour
  • 2 eggs or 1.75 tablespoons soymilk
  • 1 teaspoon baking soda
  • 2 tablespoons soy or other milk
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup packed brown sugar
  • 2 cups chocolate chips
  • 1 cup (2 sticks) butter
  • 1 cup chopped walnuts
  • ½ cup sugar
  • 2 and ½ cups oats
Mix the flour, baking soda, and salt in one bowl and set aside. In another bowl, mix the eggs or soymilk, soymilk, vanilla, white sugar and brown sugar. Pour dry formula into the wet batter and stir well. Add in oats, chocolate chips, and nuts. Bake at 375° for 9 minutes for chewy cookies or 12 minutes for crunchy cookies.

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This page contains a single entry by Jaz Brisack published on September 24, 2012 10:52 AM.

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