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Chocolate chip cookie
Created by
Course	Dessert or snack
Place of origin	United States
Region or state	Whitman, Massachusetts
Invented	c. 1938
Main ingredients	Flour, sugar, brown sugar, butter or margarine, chocolate chips, eggs, vanilla, baking soda, salt
Variations	Multiple, including adding nuts, oatmeal, peanut butter
Media: Chocolate chip cookie

A close-up view showing the texture of a chocolate chip cookie

A 'chocolate chocolate chip' or 'double chocolate' cookie

A 'double chocolate' cookie sprinkled with powdered sugar and paired with milk

A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies originated in the United States around 1938, when Ruth Graves Wakefield chopped up a Nestlésemi-sweetchocolate bar and added the chopped chocolate to a cookie recipe.

Generally, the recipe starts with a dough composed of flour, butter, both brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chocolate chip cookie uses a dough flavored with chocolate or cocoa powder, before chocolate chips are mixed in. These variations of the recipe are also referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.

History

Invention

The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938.^[1] She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking. A myth holds that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. That is not the case; Wakefield stated that she deliberately invented the cookie. She said, 'We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.'^[2] She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie.^[3] The original recipe in Toll House Tried and True Recipes^[4] is called 'Toll House Chocolate Crunch Cookies'. Wakefield gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from the company.^[5]

Later history

Wakefield's cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe 'Toll House Chocolate Crunch Cookie' which rapidly became a favorite cookie in American homes.^[2]

During WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the United States. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world requesting her recipe. Thus began the nationwide craze for the chocolate chip cookie.^[6]^[7] The demand for the cookies helped spread their popularity beyond the east coast.^[8] The recipe for chocolate chip cookies was brought to the UK in 1956, with Maryland Cookies one of the UK's best selling chocolate chip cookies.^[9]

Original recipe

The original recipe was passed down to Sue Brides' daughter, Peg. In a 2017 interview, she shared the original recipe:^[1]

1¹⁄₂ cups (350 mL) shortening
1¹⁄₈ cups (265 mL) sugar
1¹⁄₈ cups (265 mL) brown sugar
3 eggs
1¹⁄₂ teaspoon (7.5 g) salt
3¹⁄₈ cups (750 mL) of flour
1¹⁄₂ teaspoon (7.5 g) hot water
1¹⁄₂ teaspoon (7.5 g) baking soda
1¹⁄₂ teaspoon (7.5 g) vanilla
chocolate chips (The Tried and True Recipes cookbook specifies '2 bars (7 oz.) Nestlé's yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.').

Nestlé marketing

Chocolate chip cookies are often paired with a glass of milk. The fat particles of the milk enhance the tasting sensation of the sugar from the cookies, giving a smoother mouthfeel.^{[citation needed]}

Although the Nestlé's Toll House recipe is widely known, every brand of chocolate chips, or 'semi-sweet chocolate morsels' in Nestlé parlance, sold in the U.S. and Canada bears a variant of the chocolate chip cookie recipe on its packaging.^{[citation needed]} Almost all baking-oriented cookbooks contain at least one recipe.^{[citation needed]}

Practically all^{[citation needed]} commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms. There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels—offer freshly baked cookies to their patrons to differentiate themselves from their competition.^[10]

To honor the cookie's creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.^[11]

Composition and variants

Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; salt; eggs; a leavening agent such as baking soda; a fat, typically butter or shortening; vanilla extract; and chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough.

Depending on the ratio of ingredients and mixing and cooking times, some recipes are produce a soft, chewy cookie while others will produce a crunchy, crispy cookie.^[12] Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent. Depending on the additional flavoring, its addition to the mix will be determined by the type used: peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients. The titular ingredient, chocolate chips, as well as nuts are typically mixed in towards the end of the process to minimize breakage, just before the cookies are scooped and positioned on a cookie sheet. Most cookie dough is baked, although some eat the dough as is, or use it as an addition to vanilla ice cream to make chocolate chip cookie dough ice cream.

The texture of a chocolate chip cookie is largely

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