Chocolate chip cookies are so apart of our psyche that they aren’t even considered a treat – they are apart of life in the way we need air to breathe and the internet to keep living. They are left on pillows in some hotel chains and gifted as thank yous. They are made just to have around the house when you need to snack.
The dough alone is sold so people can eat spoonfuls in one hand while spooning them onto trays with the other hand. Yes, chocolate chip cookies will always be the ‘new black’ and they come in a variety of different recipes. You can have hard ones, shortbread ones, soft chewy ones and that is why they have never before appeared on this blog.
Amongst the French Tartiflette, Costa Rican Orange Pudding and Canadian Butter Tarts these little cookies had slipped through my fingers…until now. With a belly full of chocolate chip cookies, the wait was definitely worth it.
The story goes that Ruth Graves Wakefield who owned the Tollhouse Inn deliberately invented the cookie which was then named the Tollhouse Cookie, or at least that’s one of the stories. In good legendary history it seems there is no one origin of the cookies. The stories are all linked to the Tollhouse Inn, however, so it seems people love throwing chocolate into dough and seeing what comes of it, the rest is history.
My very special Aunty Peggy who is a kitchen ninja in her ability to bake bundles of goodies has a regular stack of chocolate chip cookies in her cupboard of which I’ve gladly taken my fair share on each visit to her home. These morsels of butter, sugar and chocolate are the perfect thing to consume whenever the rush for a little sugar and chocolate come a craving.
Original Chocolate Chip Cookies
From Ruth Wakefield (aka the originator of the Chocolate Chip Cookie)
225 grams butter
3/4 cup brown sugar
3/4 cup superfine/caster sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 teaspoon baking soda
2 1/4 cups flour
1 cup walnuts, roughly chopped
340 grams chocolate chips
Greaseproof two baking trays and preheat the oven to 190ºC/375F.
Place the butter and sugars in a bowl and cream until well combined.
Add in the eggs and vanilla extract and beat until combined. Fold the flour, walnuts and chocolate chips through until the mixture is well combined.
Place teaspoonful amounts on the baking tray and bake for approximately 10 minutes or until golden on the edges.
Remove and continue with the remaining mixture.
Eat at your leisure.