Make Chocolate Chip Cookies

So you want to make chocolate chip cookies? Don’t worry. Even if you haven’t ever made cookies from scratch before, you will be able to make chocolate chip cookies. They are very easy.

Here is what you will need:

An oven
A small bowl (roughly the size of a large cereal bowl)
A large bowl
Measuring spoon: one teaspoon
Measuring cups: one fourth, three fourths, one cup
Teaspoon
Large spoon
Electric mixer or wooden spoon
Cookie sheets. The process is much easier if you have at least two or three cookie sheets.
Cooling racks, or a flat cool surface on which to put the cookies after they come out of the oven.
Spatula

Ingredients:
2 ¼ cups flour (all purpose white flour will work fine)
1 teaspoon of baking soda
1 teaspoon of salt
1 cup (or two sticks) of softened unsalted butter (other kinds of butter and margarine will work equally well, but we like unsalted the best)
¾ cup white sugar (granulated)
¾ cup brown sugar (packed)
1 teaspoon vanilla flavoring or vanilla extract
2 eggs (large eggs are the best)
Chocolate chips (most recipes call for two cups, but you can put in as many or as little as you want)
Extra ingredients: nuts, candy, etc (optional)

Directions:

Preheat your oven to three hundred and seventy five degrees Fahrenheit.

In your small bowl, mix together the 2 ¼ cups flour, the teaspoon of baking soda and the teaspoon of salt. After stirring these products together, set the small bowl aside.

In a large bowl, use your electric mixer (or a wooden spoon) to beat together the cup (or two sticks) of unsalted butter that has been softened. The butter will beat a lot easier if you give it a quick zap in the microwave before putting it into the large bowl. Add the ¾ white sugar, ¾ brown sugar and the teaspoon of vanilla flavoring or extract. Beat these ingredients together until they form a creamy mixture. Once the mixture is creamy, beat in each of the large eggs. Only beat in one at a time. This makes the mixing process much easier.

Slowly add in the small bowl’s flour, salt and baking soda mixture to the large bowl’s creamy mixture. Once you have beat all of the ingredients together into a smooth but malleable dough, you are free to add in whatever extra ingredients you wish! Obviously you’ll put in chocolate chips, but some people like to add nuts or candy or extra spices.

Use the spare teaspoon to scoop the dough and drop it onto the ungreased cookie sheets. Make sure that you do not grease or spray the cookie sheets because doing so will cause the bottom of the cookies to burn. Cook the dough for nine to ten minutes depending on how well your oven cooks. For chewy cookies, take them out of the oven earlier. If you want to make chocolate chip cookies that are crunchier, cook them for a couple of minutes more.

Chocolate Chip Cookies Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookies Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the Chocolate chip cookies.

While there are several stories making the rounds that tell the story of how the first chocolate chip cookie was made, one thing is not up for debate and that is, who made the first chocolate chip cookie. Who made the first chocolate chip cookie? Ruth Graves Wakefield. It was Ruth Graves Wakefield who made the first chocolate chip cookie in the late 1930s at the Toll House Inn.

Ruth Graves Wakefield was a graduate of the Framingham State Normal School Department of Household Arts, class of 1924. Before buying a tourist lodge with her husband in 1930, Ruth spent six years working as a doctor and giving lectures about food. 1930 is when Ruth and her husband bought a tourist lodge in Plymouth County, Massachusetts and named it the Toll House Lodge.

Ruth and her husband were determined to maintain the traditions of the lodge, which was located halfway between New Bedford and Boston. The lodge had traditionally been a place for weary travelers to stop, switch horses, enjoy a home cooked meal and possibly stay the night—all paid for with a toll. It was not long before the desserts created by Ruth gained her local fame.

The first chocolate chip cookie was made in 1937, but the story of how it happened varies.

One story says that while she was making a large batch of her butter drop cookies, a large chocolate bar fell into the mixer and got broken up into tiny pieces by the mixer blades. Ruth thought the chocolate would probably melt and left the dough alone—continuing on with the rest of her planned recipe. In this story, the chocolate that fell into the batter was a Nestle bar of semi-sweet chocolate which is why it was Nestle that was given rights to the recipe in later years, after the cookies had become popular.

Another story follows the idea of the chocolate falling into the batter, but in this version Ruth was going to throw out the dough but a member of her kitchen staff convinced her to keep the dough and see what it produced.

Another story says that she was going to make some chocolate cookies for her guests when she realized that she was out of baker’s chocolate so she substituted pieces of a Nestlé’s bar and expected it to melt in the same fashion that the baker’s chocolate would. Of course it didn’t, but the cookies were still incredibly popular.

Another story associated with the woman who made the first chocolate chip cookie is that, in exchange for letting the Nestle company print the recipe on the backs of the Nestle Toll House Chocolate Morsel package, she would be given a lifetime’s supply of Nestle chocolate as part of her payment.

Whatever actually happened that night, Ruth Wakefield is the woman who made the first chocolate chip cookie and she is responsible for most of the last seventy years’ worth of America’s after school snacks.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.

Who Invented the Chocolate Chip Cookie?

Have you ever wondered who invented the chocolate chip cookie? Because chocolate chip cookies are so common, it is easy to forget that these treats have not been around forever. In fact, did you know that chocolate chip cookies are not even one hundred years old? It’s true!

The answer to “who invented the chocolate chip cookie” is: Ruth Graves Wakefield.

Ruth Graves Wakefield was born on June 17, 1903 and she is person who invented the Toll House Cookie, which was the world’s first chocolate chip cookie.

Ruth Wakefield was educated at the Framingham State Normal School Development of Household Arts and she graduated in 1924. After graduating from school, she worked both as a doctor and gave lectures about food.

In 1930 Wakefield and her husband purchased a lodge for tourists in Whitman, Massachusetts (part of Plymouth County). The lodge was first built in 1709 and has a long and rich history of its own. Many weary travelers have spent the night at the lodge as it is conveniently located around halfway between New Bedford and Boston. This is usually where passers through paid a toll, changed their horses and stopped for some much appreciated home cooked food. When the Wakefields bought it, they named the lodge the Toll House Inn and made sure to keep up with the lodge’s traditions. All of the home cooked meals were prepared and served by Ruth and it was not long before her desserts earned her some local fame. There were many visitors to the lodge, one of the most famous being John F. Kennedy (when he was still a Senator).

In 1940, Ruth wrote a cookbook called Toll House Tried and True Recipes. Ruth passed away in 1977 and the Toll House Inn burned down at the end of 1983. While there are plenty of companies that make and sell chocolate chips now, the recipe printed on the back of the Nestle Toll House bags is the original Ruth Graves Wakefield recipe. As of today, Nestle is the only company with the rights to print the recipe on its bags. All of the recipes that are printed on other company’s’ bags are different from the original recipe.

The chocolate chip cookie was invented in the late 1930s (making it almost seventy seven years old) though there are different stories about how, exactly, the original chocolate chip cookie recipe was invented. Some stories say it was an accident, others say it was an experiment and still others say that it was a purposeful recipe. The story of how the chocolate chip cookie was invented varies according to the person telling the story. One thing is for certain, though, and that is that the answer to “who invented the chocolate chip cookie” is Ruth Graves Wakefield. Who knew that what might have started out as an experiment or an accident would someday be one of the most common treats in the Western World? Who doesn’t remember eating chocolate chip cookies after school?

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the Chocolate chip cookies.

Believe it or not, there is not a specifically soft chocolate chip cookie recipe. To make soft chocolate chip cookies, you simply mix together the exact chocolate chip cookie ingredients you would use to make “normal” chocolate chip cookies and simply cook them for less time. So, if all of the ingredients are the same what makes chocolate chip cookies soft?

The more moisture that is retained in the cookie, the softer it will be. If you want your cookies to be soft or chewy the temperature of the oven and the baking time need to be adjusted to make sure that the cookies retain as much moisture as possible. The water is bound in the butter, the eggs and even in the brown sugar and then combined with the flour to slow down the water’s evaporation. This dough does not spread as much which means that the moisture is not as readily exposed to the heat of the oven. This stiff dough also helps make soft chocolate chip cookies thicker, and keeps the cookies moist. These thick and moist cookies need to be cooked for a shorter time and at a high temperature to firm them up quickly but to lessen the amount of spreading. This is of the utmost importance: do not bake the cookies very long and take them out of the oven when at least a third of the middle of the top of the cookie is pale but the edges are brown. The centers will finish cooking by themselves, but the cookies will stay soft.

For your soft chocolate chip cookie recipe, here are the ingredients that you will need:

One bag of chocolate chips (pick your favorite kind of chocolate chips)
One large sized egg
A half of a teaspoon of vanilla extract or vanilla flavoring
Three fourths of a cup of brown sugar that has been firmly packed
One half of a cup of margarine or butter that has been raised to room temperature
One fourth of a teaspoon salt
One half of a teaspoon of baking soda
One and one fourth cups of flour (all purpose will work fine)

Blend the ingredients well and then drop the dough onto a cookie sheet. The drops should be roughly the size of two tablespoons and should be given at least two inches of room on all sides. The oven should have been preheated to four hundred degrees and the cookies will need to cook for only six or seven minutes. These cookies will spread to be about an inch in diameter. Take them out of the oven when the edges of the cookies are a golden brown but the middles of the cookies are still pale in color.

Many people prefer the soft chocolate chip cookie recipe because it takes less time to get all of the cookies made. This recipe yields fewer cookies (only about eighteen) so the time it takes to cook them all is far less than that of a “normal” chocolate chip cookie.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the Chocolate chip cookies.

Chocolate chip cookies are a staple of most households, whether they are packaged or home baked. Most of us remember being given chocolate chip cookies as a kid and often wish that we could find a recipe that makes cookies as good as the cookies our Moms made. Of course, because our lives are busier and multi-tasking has become the norm, most of us want a tasty and simple chocolate chip cookie recipe. We did a search for a simple chocolate chip cookie recipe and here is one of the tastiest recipes we could find.

If going to the store and buying pre-packaged chocolate chip cookies or heating up frozen cookie dough that is squeezed from tubes is not your idea way of creating delicious chocolate chip cookies, here is a quick and simple chocolate chip cookie recipe that you can follow:

Here are the ingredients that you are going to need:

One cup of butter that has been warmed up to room temperature
Three fourths of a cup of white sugar (granulated)
One and one fourth cups of firmly packed brown sugar
Two eggs
Two teaspoons of vanilla extract
Two and a half cups of flour (all purpose)
Three fourths of a teaspoon salt
One teaspoon of baking powder
One teaspoon of baking soda
Chocolate Chips—two to three cups (this varies depending on how “chippy” you want your cookies to be)

First, start preheating your oven to three hundred and fifty degrees. While your oven is preheating, do the following:

In a large bowl, mix together the butter, the white sugar and the brown sugar until they have formed a light colored creamy mixture. Beat in the eggs and the vanilla. In another bowl mix together the baking soda, the baking powder and the all purpose flour. Slowly add the dry ingredients (flour mix) to the wet ingredients (butter, etc) and mix together thoroughly. The last ingredients to add are the chocolate chips. Add as many chocolate chips as you like.

Once you have mixed your dough, shape it into balls that are about an inch and a half around. Place the dough balls onto an ungreased cookie sheet and make sure they are about two inches apart. Bake the cookies at three hundred and fifty degrees for eight to ten minutes or as long as it takes for the cookies to have light brown edges.

This simple chocolate chip cookie recipe makes four or five dozen cookies, depending on the size of the cookies you are baking. Some people like to add oatmeal or nuts to their cookies to give them a little bit more texture, but that is up to the baker. Another tip if you want to make sure your cookies are perfect is to place the dough on cool cookie sheets. If you only have one cookie sheet, rinse it off with cold water and dry it thoroughly between cookie batches. Cool the cookies on wire cooling racks before placing them onto their cookie plate and you are in business!

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.

Pumpkin and chocolate chips are something that most people would readily put together into a single cookie, but—believe it or not—it can taste extraordinary (in a good way)! Pumpkin has been used in pastries for decades and, really who doesn’t love Pumpkin pie come November? Why not a pumpkin chocolate chip cookie recipe as well?
Here is great pumpkin chocolate chip cookie recipe that we found on allrecipes.com:

You will need the following ingredients:
One cup of canned pumpkin
One cup of white sugar
One half cup of vegetable oil
One egg
Two cups of all purpose flour
Two teaspoons of baking powder
Two teaspoons of ground cinnamon
One half teaspoon of salt
One teaspoon of baking soda
One teaspoon of milk
One tablespoon of vanilla extract
Two cups of semisweet chocolate chips
One half cup of chopped walnuts (these are optional)

First, preheat your oven to three hundred and fifty degrees. First, combine the canned pumpkin, the sugar, the vegetable oil and the egg in one bowl. In a different bowl, combine the all purpose flour, the ground cinnamon, the salt and the baking powder. Use the milk to dissolve the baking soda and then stir the mixture into the flour mix. Add the flour mixture to the mixture of pumpkin and stir well.

Your next step will be to add the vanilla, the chocolate chips and, if you choose, the walnuts.

Once everything has been mixed together, drop a spoonful of the pumpkin chocolate chip cookie dough onto a cookie sheet that has been greased. Bake them for ten minutes or until the cookies are light brown and firm.

Suggestions:

1. If you are a big fan of the pumpkin flavor, cut the cinnamon down to one and a half teaspoons of ground cinnamon. This will keep the cookie sweet but punch up the flavor of the pumpkin.

2. If you want a healthier recipe, you can substitute applesauce for the oil, and combine some whole wheat flour and all purpose flour to get two cups of flour mixture. 3. To make the cookies a little bit spicier, add in some ginger, some nutmeg and some ground cloves.

4. Use some muffin tins or mini muffin tins to hold the dough and turn the recipe into pumpkin and chocolate chip muffins! These cookies have a cake-like consistency, so baking them as muffins is a great idea!

5. If you are a big pumpkin flavor fan, you can use an entire can of pumpkin and then just add some more flour to dry out the dough a little bit more.

6. For a single batch, just use half a bag of chocolate chips—this evens out the pumpkin and chocolate flavors.

Pumpkin is a flavor that most people love or hate, but there aren’t very many who might think to add pumpkin to a chocolate chip cookie. This pumpkin chocolate chip cookie recipe is a big crowd pleaser for pumpkin fans and is mild enough that people who might not be as into the pumpkin flavor still find the cookies enticing.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.

Believe it or not, Nieman Marcus has its famous Neiman Marcus chocolate chip cookie recipe printed on its website. Here it is:

Ingredients

One half of a cup (or one stick) of softened butter
One cup of brown sugar (light brown works best)
Three tablespoons of white sugar (granulated)
One large egg
Two teaspoons of vanilla extract
One and three fourths cups of flour (all purpose)
One half of a teaspoon of baking powder
One half of a teaspoon of baking soda
One half of a teaspoon salt
One and a half teaspoons of espresso coffee powder (instant)
Semi-sweet Chocolate Chips (technically you can add as many chocolate chips as you want, but the Neiman Marcus chocolate chip cookie recipe calls for one and half cups)

Process

First you will want to preheat your oven to three hundred degrees. While it is preheating you will want to cream together the one half of a cup of softened butter, the cup of brown sugar and the three tablespoons of white sugar. This works best if you use an electric mixer with the beaters on a medium speed. Beat the mixture until it is fluffy. This usually takes about thirty seconds or so.

Without stopping the electric mixer, add in the large egg and the two teaspoons of vanilla extract. Let these two ingredients beat together with the butter/sugar cream for thirty seconds.

In a smaller mixing bowl, you will want to mix together the rest of the ingredients except for the chocolate chips. Stir together the one and three fourths cups of flour, half teaspoon of baking powder, the half teaspoon of baking soda, and the half teaspoon of salt.

Slowly add the dry ingredient mixture to the wet ingredients and beat the mixture together for fifteen seconds on a lower speed. When the ingredients have mixed completely together, stir in the chocolate chips and the espresso coffee powder.

Use a one ounce scoop or a measuring spoon the size of two tablespoons to drop your cookie dough onto a cookie sheet. The cookie sheet should be greased and the dough drops should be placed at least three inches apart. Gently press on the cookie dough with the back of your scoop or spoon to spread the dough drops out into circles that are about two inches big.
Bake the spread out dough drops for twenty minutes or until the edges are browned nicely. If you would like your cookies to be crispier, bake them for a little bit longer.

Typically the Neiman Marcus chocolate chip cookie recipe will produce about two dozen cookies.

The Neiman Marcus chocolate chip cookie recipe has been the subject of much debate and was even part of the longest running urban legend for a while (it involves a person being charged for the recipe and spreading the recipe around the internet). In an effort to dispute the urban legend the Neiman Marcus chocolate chip cookie recipe has been printed for the general public to consume.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.

Rumor has it that the Nestle tollhouse chocolate chip cookie recipe that is printed on the bags of nestle tollhouse chocolate chips is the original chocolate chip cookie recipe used by Ruth Wakefield in the 1930s. Ruth Wakefield is, of course, the woman who invented the chocolate chip cookie that we all know and love. Of course there are several versions of the story that are floating around.

Here is Nestlé’s version of the nestle tollhouse chocolate chip cookie recipe’s emanation:

Ruth Wakefield was the owner of the Tollhouse Lodge and was an accomplished baker. One night, as a treat for her guests she was baking a type of drop cookie. This cookie’s recipe called for baker’s chocolate to be added to the mix which would then melt during the cookie’s time in the oven. When it came time to add the baker’s chocolate, she found that she did not have any. What she did have, however, was a chocolate bar given to her by someone in the Nestle family. So she broke the chocolate bar into small pieces and added them to the cookie dough, figuring that the chocolate would melt the same way that the bakers chocolate would. Instead of melting, however, the small pieces of chocolate only softened and became easier to chew. The cookies were received so well by Ruth’s guests at the Tollhouse Lodge that she added them to her regular “menu” of baked goods that she served to her guests.

The rest of the Nestle version of the Nestle tollhouse chocolate chip cookie recipe says that Ruth Wakefield sold the recipe to the Nestle company as a trade for a lifetime’s supply of their chocolate chips (rumor has it that the company invented the chocolate chip itself because of this recipe). The sale of the recipe to Nestle enabled them to print the recipe on their bags of chocolate chips. It wasn’t long before Nestle began calling them Tollhouse chocolate chips.

There is of course, another version of the story of the invention of the Nestle Tollhouse chocolate chip cookie recipe. This one says that one day while baking a batch of sugar cookies, bars of Nestle chocolate that had been stored on a shelf above Ruth Wakefield’s mixer accidentally fell into the mixing bowl where they got broken up by the blades of the mixer. Ruth decided that the dough was ruined and was going to throw it out, but was convinced by a George Boucher (who was the head chef at the Toll House Lodge) talked her into seeing if they could salvage the dough. According to this rumor, the recipe was not sold to Nestle, but she granted them permission to print the recipe on Nestlé’s packages of their chocolate chips (or morsels) and that later a loophole was found in the original agreement and ownership was taken from Ruth by Nestle and they began to mass produce the cookies.

However it came to be owned by Nestle, no one will refute the fact that the Nestle Tollhouse chocolate chip cookie recipe does result in fabulous cookies.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the Chocolate chip cookies.

The nestle chocolate chip cookie recipe is one of the most famous cookie recipes in the world. It has found its way, in many variations of course, to most households in which chocolate chip cookies are baked. There are many versions of the nestle chocolate chip cookie recipe on the internet.

Here a version of the nestle chocolate chip cookie recipe that we found after doing a web search. It works very well!

You will need the following ingredients:

Two and one fourth cups white flour (all purpose flour works best)
One teaspoon of baking soda
One teaspoon of salt
One cup (or two sticks) of butter, softened
Three fourths of a cup of white sugar
Three fourths of a cup of brown sugar, packed
One teaspoon of vanilla extract
Two large eggs
Two cups or twelve ounces of semi sweet nestle chocolate morsels

Notes:

The white sugar should be granulated sugar
Vanilla flavoring can be substituted for vanilla extract
Nestle’s chocolate morsels can be added in any amounts, two cups is used in this recipe as an average amount.
If you microwave the butter for about twenty to thirty seconds, it become quite nicely softened and will help melt the sugars much more efficiently

Directions:

Start by preheating your oven to three hundred and seventy five degrees. While your oven is preheating, get out a small sized bowl and in it, mix your flour, your baking soda and your salt. A quick stir should mix these ingredients together just fine. After stirring the ingredients together, set the bowl aside. Next you will want to find a large bowl. If you have an electric mixer for your kitchen, the large bowl that comes with it should work just fine. In the large bowl, beat together your softened butter, both of the sugars and the vanilla. You will want to keep these beating until they have formed a nicely creamy mixture. Into this creamy mixture you will beat your eggs, but add them in one at a time and make sure they get beaten in throroughly before adding anything else. Once the eggs have been beaten into the creamy mixture, slowly beat in the mixture from your small bowl of dry ingredients. You will want to make sure this is stirred in completely. Your final dough should be smooth in texture before you add in the semi sweet chocolate morsels.
After you have added the nestle semi sweet chocolate morsels, you will want to drop teaspoon fulls of dough onto ungreased cookie sheets. Make sure that the drops are a couple of inches apart, to give the cookies room to spread. Bake them at three hundred and seventy five degrees for anywhere from seven to eleven minutes, depending on how soft or crispy you want your cookies to be. We found nine and a half minutes to be a good time for a not too soft but not too cruncy cookie.

We have had excellent success with this nestle chocolate chip cookie recipe and we know that you will too!

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the Chocolate chip cookies.

Mrs Fields is a Chocolate Chip cookie company that was started in 1977 in Palo Alto, California by a woman named Debbi Fields. In 1977, a shop that only sold cookies was unheard of and everybody thought she would fold. There are now more than 1500 store locations and the Mrs. Field’s company has expanded from cookie shops to include the Original Cookie Company, Pretzel Time, Pretzelmaker, Hot Sam and Mrs. Fields’ Original Cookies and The Great American Cookie Company. The famous Mrs. Field’s Chocolate Chip Cookie recipe has been in demand since that first 1977 store and while many attempts have been made at guessing it, the actual recipe is still top secret.

The Mrs. Field’s chocolate chip cookie recipe is built upon the famous Tollhouse cookie recipe. Mrs. Field’s chocolate chip cookie recipe, however, makes cookies that are softer than the average cookies. Mrs. Field’s chocolate chip cookie recipe also produces cookies that are larger than other bakery cookies. These were factors that led most people to believe that her business would never succeed. After all, in Palo Alto in 1977, a shop that only sold cookies and a shop that would have to charge more per cookie than the average bakery was unheard of.

Debbi Fields was reluctant to open more than one store, but she decided to humor the owner of Pier 39 who promised her a fantastic space. The next Mrs. Field’s cookie stand was opened there in 1979 and its success caused problems for other businesses, whose doorways were crowded by people waiting in line to get a Mrs. Field’s cookie. Mrs. Fields cookies and her famous Mrs. Field’s chocolate chip cookie recipe found its way to Hawaii in 1980.

For years people have tried to find out what the secret Mrs. Field’s chocolate chip cookie recipe is. Some people have even tried to market their own recipes as the Mrs. Field’s chocolate chip cookie recipe. A search on the internet will reveal many recipes posted to a variety of websites all promising to be the Mrs. Field’s chocolate chip cookie recipe. While these copy cat recipes come close to mimicking the Mrs. Field’s chocolate chip cookie recipe, none of them actually successfully recreated it. The only way you will ever be able to find out Mrs. Field’s chocolate chip cookie recipe is to ask Debbi Fields Rose herself.

Mrs. Fields Cookie Company has had a long and turbulent history. It is a company that essentially got its start too early. While franchises are all the rage now, franchising was far less popular or even understood before the millennium. It has managed to expand to include a variety of franchise stores and they have even expanded enough to include sideline items and include a variety of food and drink items. Most of the individual Mrs. Fields store locations have closed, but the Mrs. Fields chocolate chip cookie recipe remains elusive. The only way to get a true Mrs. Fields chocolate chip cookie is to buy one.

Chocolate Chip Cookie Cake Tip #1

You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.

Chocolate Chip Cookie Cake Tip #2

Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.

Chocolate Chip Cookie Cake Tip #3

Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.