Chocolate chip cookies… An American invention in 1938 by chefs Ruth Graves Wakefield and Sue Brides who owned the Toll Inn. Popularly known as the Toll Inn cookie it was later commonly sold as the” nestle cookie “as the chefs had chopped a Nestle chocolate bar into chunks and used it in the cookie. Wakefield gave her recipe to Nestle and in turn, was given a lifetime of Nestle chocolate bars. An interesting barter indeed.
A favourite with children and often paired with a huge glass of milk, these cookies were baked as a tea time snack for the little ones at home by my daughter in law. She substituted plain flour with a good proportion of whole wheat flour and used brown sugar in place of white sugar thus giving the cookie a rich dark shade speckled with plenty of chocolate chips. A tasty treat with loads of love…
Ingredients for Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/2 tsp Vanilla
- 1/3 cup of brown sugar
- 1 – 1/4 cup flour
- 1/2 tsp salt
- 1/3 granulated sugar
- 1 cup chocolate chips
- 1/2 tsp baking soda
- 1 egg
Preparation Method:
- Beat together the butter and sugar. Add egg and vanilla. In a separate bowl, combine flour, salt, and baking soda. Stir flour mixture into egg mixture. Add chocolate chips.
- Make a log out of the dough and wrap it in parchment paper. Leave in the fridge for at least 2 hours.
- Preheat the oven to 190° C. Cut the log into half-inch slices and put them on an ungreased baking sheet. Leave a little space between the cookies.
- Cook them at 190° C for 8 – 10 minutes.
NOTE: The Recipe uses Eggs
PC & Preparation: Hema Ravi
