Best Ever Chocolate Chip Cookies

I came home after work last night (I hesitate to call it work because working at the library is a dream job) to find hubby in the kitchen making my dinner.  After a kiss and a hug, I looked past his shoulder to see chocolate chip cookies on the counter!  I jumped for sheer cookie joy!

Anyone who has had hubby’s cookies knows that they are the best chocolate chip cookies e-v-e-r!  I don’t know how he does it.  I use the exact same recipe and mine never turn out as good as his does.  I don’t get it, but c’est la vie, he’s the cookie maker in the house now.

Did you know that the chocolate chip cookie was invented by an American chef by the name of Ruth Graves Wakefield and chef Sue Brides in 1938?  She invented the recipe when she owned the Toll House Inn (hence the name Toll House cookies!), in Whitman, Massachusetts.

I wrote this recipe out years ago as you can tell from the stained and torn recipe card.  It’s become a family heirloom.

I know there are dozens (get the pun?) of chocolate chip cookie recipes out there.  I’m happy to share mine anyway.

Chocolate Chips

Cream together 1/2 cup shortening, 1/2 cup firmly packed brown sugar and 1/4 cup granulated sugar.  Beat in 1 egg (we use our own farm fresh chicken eggs) and 1 teaspoon vanilla.

Combine one cup all purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt.  Gradually blend into creamed mixture.  Stir in one cup semi-sweet chocolate chips and 1/2 cup chopped walnuts (optional).

Drop from small spoon onto ungreased cookie sheet.  Bake in 375 degree oven for 10 to 12 minutes.  Enjoy!

And this is the original Toll House cookie recipe shared by Sue Bride’s daughter Peg . . .

  • 1 1/2 cups of shortening (Peg uses Crisco)
  • 1 1/8 cups of sugar
  • 1 1/8 cups of brown sugar
  • 3 eggs
  • 1 1/2 teaspoon of salt
  • 3 1/8 cups of flour (Peg prefers King Arthur All-Purpose)
  • 1 1/2 teaspoon of hot water (to dissolve the baking soda)
  • 1 1/2 teaspoon of baking soda
  • 1 1/2 teaspoon of vanilla
  • Chocolate chips (and walnuts)

Bake at 350 degrees for 12-13 minutes.  Enjoy!

Interesting chipbit:  Peg said her mother Sue would write some of her recipes backwards and you would have to hold them up to a mirror to decode them.  How fun is that?

Want more cookie yumminess?  Try out The Great American Chocolate Chip Cookie Book by Carolyn Wyman.

Above information excerpted from an interview by Maria Stephanos – WCVB US.

Until next time . . .

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