Shakey's Bakes
The original recipe for a chocolate chip cookie was created in the late 1930s by Ruth Wakefield who ran the Toll House restaurant in Whitman, New England. The mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook ‘Tried and True’ and was intended to accompany ice cream.
The recipe became so popular that it was on Betty Crocker’s influential radio program, cementing its reputation as America’s go-to cookie. In 1939, Ruth sold the rights to use her recipe and the Toll House name to Nestlé for one dollar and a lifetime supply of chocolate. Her recipe with real brown sugar can still be found on the back of packets of Nestlé chocolate chips.
All sugar is made by extracting sugar juice from sugar beet or cane. Through slight adjustments in the process of cleaning, crystallizing and drying the sugar and varying the level of molasses, different sugar varieties are possible. Sugars are classified in a number of ways including crystal size (granulated, icing) and colour (white or brown).
I have combined granulated and light brown sugar and rather than use plain flour to make a blond cookie, I have added cocao powder to make a chocolate cookie. The texture is created by adding cream of tartar which makes the cookie chewy as it stops the sugars in the dough from crystallizing and baking soda which releases a carbon dioxide gas which helps leaven the dough, creating a soft cookie. Add a few choccy chunks and they are ready to bake.
Shakey's Bakes
The original recipe for a chocolate chip cookie was created in the late 1930s by Ruth Wakefield who ran the Toll House restaurant in Whitman, New England. The mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook ‘Tried and True’ and was intended to accompany ice cream.
The recipe became so popular that it was on Betty Crocker’s influential radio program, cementing its reputation as America’s go-to cookie. In 1939, Ruth sold the rights to use her recipe and the Toll House name to Nestlé for one dollar and a lifetime supply of chocolate. Her recipe with real brown sugar can still be found on the back of packets of Nestlé chocolate chips.
All sugar is made by extracting sugar juice from sugar beet or cane. Through slight adjustments in the process of cleaning, crystallizing and drying the sugar and varying the level of molasses, different sugar varieties are possible. Sugars are classified in a number of ways including crystal size (granulated, icing) and colour (white or brown).
I have combined granulated and light brown sugar and rather than use plain flour to make a blond cookie, I have added cocao powder to make a chocolate cookie. The texture is created by adding cream of tartar which makes the cookie chewy as it stops the sugars in the dough from crystallizing and baking soda which releases a carbon dioxide gas which helps leaven the dough, creating a soft cookie. Add a few choccy chunks and they are ready to bake.
Cooking Instructions
- 1
Preheat oven to 170 degrees C fan. Line a baking tray with baking parchment. Put the butter in a stand mixer and beat until paler in colour. Add the sugars and beat again until light and creamy and well incorporated. Add the vanilla, whisk, then add the egg. Beat again.
- 2
Mix the flour with the cocao powder, baking soda then add to the mix. If using block chocolate rather than chips, roughly cut into chunks. Add to the mix.
- 3
Take golf ball sizes of mix (roughly 45g each) and form into a round by rolling between the palms. Place 5cm apart on the baking tray. Bake for 12 minutes. Remove from the oven and squish the top gently with a large spatula to flatten. Leave for 5 minutes then place on a wire rack to cool completely.
- 4
Note: For a more melted chocolate cookie, use bars of white and milk chocolate rather than the chips and chop into chunks.
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