Chocolate Chip Cookie History
One of the most loved forms of chocolate is chocolate chip cookie. It never fails to uplift our spirits and give us a sense of comfort.
What most people are not aware of is that, just like many other inventions, these goodies were just made by accident and Ruth Graves Wakefield was responsible for such in the year 1933. Wakefield was the owner of the Toll House Inn, located in Whitman, Massachusetts. It was a well-known eatery that time. Wakefield’s strategy paved way for its popularity, she provided her customers a supplementary serving of food to bring home along with her homemade cookies as dessert.
One day, Wakefield was Butter Drop Do cookies which were allegedly her favorite. She usually made them with bakers’ chocolate, but she ran short of it. So she opted for Nestle semi sweet chocolate that was available in her kitchen. She mixed it into the mixture thinking it would melt and blend well. And to her dismay, they didn’t blend. Instead, the chocolate chips held their shape and softened to a creamy texture, and the rest is chocolate chip history.
Wakefield and Nestle settled with a conformity that would allow Nestle to print the “Toll House Cookie” recipe on its packaging. And what does Wakefield get in exchange? A lifetime supply of chocolates!
During World War II, Nestle Toll House Cookies were being sent to GI’s from Massachusetts and they would be handed out to other American soldiers. Afterwards, some soldiers wrote home asking for Nestle Toll House cookies, which made them in-high-demand.
Nonetheless, the history of chocolate chip cookies varies from one story to another. One of the other stories claims that George Boucher, together with his daughter Carol Cavanagh, worked at the Toll House inn. And they said that some Nestle chocolate bars by the shelf were accidentally dislodged and fell straight into a mixer that had cookie dough, forming little chunks of chocolate in the mix. Boucher claims Wakefield suggested to trash the dough mixture, but he insisted on keeping and baking it.
Despite the controversies in its history, it doesn’t change the fact that we all love chocolate chip cookies. Always have, always will!
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Categories: chocolate articles Tags: Chocolate Chip Cookie, Chocolate History, cookie dough, cookie history
How to Make Soft Chocolate Chip Cookies
Chocolate chip cookies may be soft, crunchy, or whatever you prefer. However, soft chocolate chip cookies have won the hearts of many. Making soft chocolate chip cookies is not that difficult if you just stick to these guidelines.
To begin, you have make the chocolate chip cookie dough. If you’re on the hunt for a good recipe, look around or make use of the recipe on the back of the bag of chocolate chips. This is typically a standard chocolate chip cookie recipe.
Combine the sugars and butter together thoroughly. Go for an an electric mixer to do it fast and well. Don’t go for really fluffy texture, just aim to remove all lumps of butter and/or sugar. Then put in the eggs and vanilla.
This step is necessary to get soft chocolate chip cookies. Don’t beat the batter with the eggs so that it becomes fluffy and airy. Just stir until combined and you’re good to go.
Next, get a separate bowl. Then, in it, mix together the flour, baking soda, as well as salt. Stir it with using a spoon and sift according to the instructions. If it indicates sifted flour, then go ahead and sift it and then measure it. Doing so ensures that you get the right amount of flour.
Then, you can slowly add the flour mixture into the wet ingredients. Put in a little bit out of time and mix in well. Mix it completely, then stir in the chocolate chips.
Refrigerate the dough for at least two hours or better yet, overnight. Preheat the oven so that it’s thoroughly heated before putting the cookies in. Roll the cookie dough into 2 inch balls and place them about 2 inches apart on greased cookie sheet.
See to it that the cookie she is not warm especially between batches. Put the cookie sheet in a refrigerator beforehand to make a cold to ensure that it’s not warm.
Bake depending on the instructions until very lightly golden brown across the whole cookie. If it turns dark brown, it will be hard and crunchy. Still, see to it that you cook all the way or else it will just be gooey dough rather than soft cookie and gooey chocolate.
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Categories: chocolate articles Tags: Chocolate Chip, Chocolate Chip Cookie, chocolate chips, cookie dough, dough, eggs, instructions, soft chocolate chip cookie
