Chocolate chips or chocolate morsels are delicious, sweet joys of life. They are processed and produced in the form of tear-drop shape with a circular flat base, rectangular shape, or even square blocks. Chocolate chips are featured in many baked goods like cakes, cookies, muffins. They are a great topping on many desserts like custard, cream pies, and ice cream.

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Origin of the Chocolate Chip Cookie

Who would have thought that Ruth Jones Graves Whitfield (6/17/1903-1/10/1977) an American chef, dietitian, author, and educator would create an everlasting highlight of the chocolate morsel by adding them to a cookie recipe? In 1930, it was done by her taking the semi-sweet Nestle chocolate bar and chopping it up. Ruth then incorporates it into her cookie batter. This awesome discovery spread like fire, that word of mouth travelled among the United States soldiers of World War II (9/1/1939 – 9/2/1945). That was primarily due to the soldiers stationed overseas from Massachusetts sharing their care packages. From this the buzz was created.

In 1939, the collaboration of chocolate morsel from Whitfield company Toll House Inn and Nestle happened. This led to Nestle Food Corporation gaining rights to the chocolate chip cookie recipe and use of Whitefield’s brand name Toll House. After that, it is all history in itself.

Drop Cookie Method

Using this technique was due to its simplicity. There is no need to freak out if the cookies don’t come out all the same shape. That’s the great part, no stress over creating uniformed cookies. You use a scoop or spoon to drop raw soft cookie dough onto a sheet pan. Results of turn out are chewy, soft delights.

Ingredient Choice

Butter: Using unsalted allow for the addition or omission of salt.

Sugar: Granulated white was used, not as much since the semi chocolate is sweet.

Eggs: Utilized as the binder in the dough while creating moister.

Extract: Pure vanilla bring out the essence in the semi chocolate.

Flour: Unbleached all-purpose is typically easily accessible and versatile in its used.

Salt: Natural sea fine is usually what I have on hand and it is great when come to baking purposes.

Baking soda: A leavening agent, help make it light and airy.

Baking powder: A leavening agent, assist in increasing cookie volume.

Chocolate chips: Semi-sweet contains cocoa butter making it easily meltable, producing the best option for baking. Its sweetness allowed for the reduction of the granulated sugar in this recipe. A great choice when seeking a richer flavor. The Ghirardelli brand was used for this recipe.