Chocolate Chip Cookies have long been my favorite cookie. Maybe due to a little nostalgia and the fact they are really good! My grandmother used to tell me the story that she baked them for my grandfather and sent them to him in a care package to Europe during WWII. I'm not quite sure how fresh those cookies would have been by the time they reached him, but knowing the cookies she baked they were likely still tasty and definitely gave comfort.
She made the Tollhouse Cookie recipe.
It's a quintessential American cookie and everyone has a favorite way to make them. The original Chocolate Chip Cookie is attributed to Ruth Graves Wakefield and Susan Brides from the Toll House Inn in Massachusetts. There are lots of myths to how they came up with the recipe in 1938, but I like to think they were brilliant small business women who knew how to turn it up. A simple recipe, that can be easily altered to suit your particular taste or what you may or may not have on hand. Given the shelves at the grocery stores in Brooklyn right now, you may need to make some of your own alterations. The original recipe is sturdy so you can feel free to switch out butter for margarine or shortening if needed. Add some maple syrup to substitute for some sugar. Add an extra egg or egg substitute depending on the texture you want. Add in whatever chocolate and odds and ends you may have in the cupboard-nuts, nut butter, M&Ms, crushed potato chips or pretzels. Or, if you want to make your own version of the popular Tate's-bake that dough off and don't add any add-ins. I prefer mine slightly crispy on the outside and chewy in the inside and with lots of chocolate and other kinds of chips. My favorite add-ins are: coconut, maple syrup and walnuts.
As the story goes, back in 1938, Ruth wanted to switch up her butternut cookie recipe. You might ask-What's a girl gonna do when she runs out of nuts for her butternut cookie recipe? Add some chocolate to it! And voila! Quickly, word got out that these cookies were a must have and people started requesting the recipe from all over the United States. Mothers, wives and girlfriends made the cookies to send in care packages to their loved ones that fought in Europe during WWII. For a lifetime supply of chocolate chips plus $1.00, Ruth allowed Nestle to use her recipe and the name of her inn. Nestle started printing the Toll House Chocolate Chip Cookie recipe on each bag of chocolate chips and the cookies quickly became an essential treat in each household and a good activity when you might find yourself at home a little more than usual. Make a batch with the kiddos or for yourself!
There are lots of variations to the original recipe. Here is one of ours. Hope you enjoy!
Coconut CC (GF, Adapted from Grandpa)
113g (One stick) Unsalted butter, room temperature
105g (1 cup) Light brown sugar, firmly packed
25g (1/8 cup) Granulated sugar 1 Large egg
2.5 g (1/2 teaspoon) Vanilla 130g (1 cup) GLUTEN FREE Flour blend. (You can also use All Purpose Flour)
2.5g (1/2 teaspoon) Baking soda 1.5g (1/4 teaspoon) Salt 150g (2 cups) Flaked Coconut
300g (1 3/4 cups) Semi-sweet chocolate chips or variety of chocolate chips or chunks
PROCESS: Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in egg. Add vanilla. Beat. Add flour, baking soda, and salt. Stir. Add coconut and loads of chocolate. Stir. Spoon/Scoop onto cookie sheet and bake for approximately 9-15 minutes depending on the size of your cookie scoop. We recommend letting the dough chill for a little bit in the fridge before baking at least 30 mins or overnight...but we understand that this can be hard. If you don't need to bake the entire batch right away. Pre-scoop the dough and store in the freezer so you can bake them as needed. There is really nothing like a freshly baked chocolate chip cookie.
P.S. There is not much I wouldn't do for a lifetime supply of chocolate chips.
Photo: Chocolate Chip Walnut Cookie