Many people like to treat their families to home-baked goodies. As just about everyone knows, America's favorite cookie is the good old Chocolate Chip. Recipes and variations abound, and often families have their own versions of this most-loved sweet. What some people may not be aware of, though, is the origin of this cookie. The story goes that a Massachusetts innkeeper by the name of Ruth Wakefield accidentally invented the scrumptious diet-breaker. It seems Mrs. Wakefield was baking a batch of chocolate cookies in the kitchen of the Toll House Inn and substituted grated chocolate bits for melted chocolate. Apparently, Ruth was hoping that the chocolate bits would melt and mix into the batter as they baked. It seems she was wrong. Her mistake, however, became one of this country's all-time favorite treats.
There are many variations of the Chocolate Chip cookie. Some popular ones include:
* Replacing the typical walnuts in the recipe with macadamias; * Mixing different types of chips with the chocolate, such as butterscotch or peanut butter; * Adding dried fruits, like raisins or cranberries.
My clan prefers the solidly unpretentious, classic chocolate chip cookie. Following is the recipe for my family's favorite after-school snack, which is the classic Toll House version.
Chocolate Chip Cookies
2 sticks butter, softened 3/4 cup packed brown sugar, 3/4 cup white sugar, 2 large eggs, 1 tsp vanilla, 1 tsp baking soda, 1 tsp salt, 2 1/2 cups all purpose flour, 2 cups semi-sweet morsels, 1 cup chopped nuts
Preheat oven to 375 degrees
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, and brown sugar until creamy. Add the vanilla, and the eggs one at a time. Gradually beat in the flour mixture. Stir in the chocolate chips and nuts by hand.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
This recipe makes approximately 60 delicious cookies.
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