Chocolate University Online Blog » chocolate cookies

The History of Chocolate Chip Cookies

Joanna Maligaya — Thu, 03 Nov 2011 12:30:18 +0000

Homemade chocolate chip cookies almost always bring a smile to one’s face not only because of its pleasant taste but also because of how we grew up eating them.

What many people don’t know is that, like the most renowned inventions, these treats were just accidentally created by Ruth Graves Wakefield back in 1933. Wakefield was the proprietor of the Toll House Inn, which was located on the outskirts of Whitman, Massachusetts. It was a famed place then to get some scrumptious home-cooked meals. Ruth’s strategy to provide her patrons an additional serving of entrées for them to take home, along with her homemade cookies as dessert, made the inn all the more popular.

One day, Wakefield was preparing one of her favorite recipes, Butter Drop Do cookies. She commonly made the recipe using bakers’ chocolate, but she realized she had run out of it and only had Nestle semi sweet chocolate on hand. She then thought of utilizing it so she mixed it into the batter thinking it would melt and blend well. The chocolate pieces certainly did not mix like the bakers’ chocolate. Instead, it held its shape and softened to a creamy texture, and the rest is chocolate chip history.

Ruth and Nestle came up with an agreement that would allow Nestle to print the “Toll House Cookie” recipe on its packaging in exchange for a lifetime supply of chocolates.

During World War II, Nestle Toll House Cookies were sent to GI’s from Massachusetts who would then distribute them to other American soldiers. This caused some soldiers to write home and ask for Nestle Toll House cookies, which made the cookies all the rage.

However, the history of chocolate chip cookies has many different versions. One of which states that George Boucher, together with his daughter Carol Cavanagh, worked at the Toll House inn. According to Boucher, some Nestle chocolate bars by the shelf were dislodged and fell right off into a mixer that was currently creating a batch of cookie dough, forming little chunks of chocolate in the mix. Boucher claims Wakefield wanted to trash the cookie dough mixture, but he wanted to keep it and bake it.

These cookies are still tremendously well-liked even to this day in spite of how they originated, and we can assume this will hold true for quite a stretch of time.

New Flavors of Chips Ahoy!

Paula Denila — Tue, 24 May 2011 12:35:24 +0000

Chips Ahoy is a popular cookie product that many of us grew up with. These cookies were a blessing for those of us who desire to eat chocolate chip cookies but lack the time to make them ourselves.

In 1963, Nabisco started manufacturing this wonderful product. With a genius slogan of “Betcha bite a chip,” this cookie product gained popularity all through out America, and the road to fame later spread all throughout the world. Through the years, Nabisco kept on producing Chips Ahoy varieties like reduced fat, snack packs, peanut butter flavored, chunkier chips, and more.

There is even a wide selection of Chips Ahoy versions produced in most parts of the world. China has their own Orange and Chips Ahoy variation while Russia has Limited Edition Banana and Orange Flavored Chips Ahoy. Canada’s versions consist of Rainbow Colored Chips Ahoy, White Fudge Chunky Chips, and Chips Ahoy Ice Cream Sandwiches.

Today, America’s favorite chocolate chip cookie just got even more chewy and gooey with its new variety. Just in time for National Fudge Day on June 16, 2011, Nabisco is releasing two new Chips Ahoy flavors that have a burst of soft and smooth fudge in the center. This fresh addition is called Chips Ahoy! Chewy Gooey Cookies. They are sold in two varieties – Chocofudge and Megafudge. Both flavors offer a rich, creamy and smooth chocolatey taste that can surely satisfy your cravings.

Chips Ahoy Chewy Gooey Chocofudge is made up of a real chocolate chip cookie that is packed with a layer of soft and creamy fudge. On the other hand, Chips Ahoy Chewy Gooey Megafudge is a brownie-like cookie sprinkled with bits of white chocolate chips with a layer of smooth and flavorful fudge.

Everyone can enjoy eating this treat in a number of ways. In addition to just eating them right out of the package, Chips Ahoy! Chewy Gooey Cookies can be served warm or cold. They can be eaten along with your favorite ice cream flavor to cool you down during the intense heat of summer. Or warm them up in the microwave for a few seconds to have a taste of warm, chunky, fudge-filled cookies that burst in your mouth.

These new varieties are expected to be available nationwide starting May, surely providing more chocolate-chip-cookie-eating-fun for your whole family!

Almond Joy Cookies

Paula Denila — Wed, 11 May 2011 12:05:11 +0000

Nothing beats an excellent bite of rich, soft, gooey, creamy and freshly baked chocolate cookie. This is an indulgence that can leave you feeling good and satisfied.

Plus, this recipe has the bonus of almonds. Almonds are quite flavorful and have the added benefit of being a good source of protein. This way you get to satisfy your sweet tooth and get nutritional benefits!

Almond Joy Cookies

• 14 ounce can sweetened condensed milk
• 2 ounces unsweetened chocolate
• 3 cups sweetened flaked coconut
• 1 teaspoon vanilla
• Pinch salt
• Almonds for garnish

Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing the flaked coconut. Add the vanilla and a pinch of salt. Mix well until coconut is completed coated. Drop by teaspoonfuls on a cookie sheet which is lined with parchment paper. Press a whole almond into the top.

Bake at 350° for 10 to 12 minutes. Check at 8 minutes; bottoms of cookies brown quickly. Remove from oven if brown, cool, remove from pan.

Enjoy!

Chocolate Cherry Cookies with Chocolate Drizzle

Bryn Kirk — Wed, 09 Feb 2011 13:30:22 +0000

This is one of those recipes that look as good as it tastes! Or does it taste as good as it looks? You decide. Enjoy this with your Valentine Sweetheart.

Chocolate Cherry Cookies with Chocolate Drizzle

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 10 oz. jar maraschino cherries
• 1/2 cup sweetened condensed milk
• 1 cup semisweet chocolate, chopped
(you can use milk chocolate if you prefer)

Preheat oven to 350° F.

Beat the butter and sugar together. Add egg and vanilla. Add dry ingredients; flour, cocoa powder, salt, baking soda, and baking powder and mix well.

Roll the mixture into 1-inch balls and place on ungreased cookie sheet. Press in the center of each ball using your thumb.

Drain cherries and reserve the juice. Put a single cherry in the indentation of each cookie ball.

In a saucepan, mix together the condensed milk and chopped chocolate and heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice.

Drizzle about 1 teaspoon of chocolate/cherry mixture over each cookie (try to cover the cherry, too). You may have to add more cherry juice to make frosting spreadable.

Bake for 10 minutes.

Enjoy!

Dirty Snowball Cookies

Bryn Kirk — Wed, 15 Dec 2010 13:16:21 +0000

Stay warm and enjoy some fun in the kitchen with a baking buddy. This is a great recipe to make with your kids.

Dirty Snowball Cookies

• 4 ounces unsweetened baking chocolate
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 1/2 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup powdered sugar for dusting

Melt the unsweetened baking chocolate in double boiler or microwave. Pour melted chocolate into a mixer and add sugar, vanilla, and oil. Mix well. Add eggs, one at a time, blending well after each one.

Stir together flour and baking powder and add to chocolate mixture. Mix well. If the dough is on the dry side, add a few drops of water until you achieve pliable dough.

Let it firm up in refrigerator for a few hours. This is an important step, do not skip.

Roll dough into small ball, and then roll in powdered sugar until coated. Put them on a greased cookie sheet and bake for 12 minutes at 350 F.

Enjoy!

Chocolate Rosettes

Bryn Kirk — Sat, 04 Dec 2010 13:39:01 +0000

For many, the rosette is a traditional Christmas treat. The rosette is a thin cookie, deep-fried and sprinkled in powdered sugar. The pastry is Norwegian in origin. Rosettes are intricately shaped and formed using a rosette iron.

The iron has to be heated to a very high temperature in oil before dipping it into the batter. The batter is then re-dipped in the hot oil to create a crispy shell around the iron. After the rosette separates from the iron, it is cooled and dusted in confectioner’s sugar.

Here is a chocolate variation of the classic Rosette.

Chocolate Rosettes

• 1/2 cup cornstarch
• 2 tablespoons all purpose flour
• 1 teaspoon cocoa powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup milk
• Powdered sugar for dusting

Stir together the dry ingredients, cornstarch, flour, cocoa, sugar, and salt. Set aside.

Beat egg lightly and combine with milk. Add this to the dry ingredients. Stir until smooth.

Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter (1/2 way) then immerse immediately into hot oil. Fry rosette for about 10 seconds. Jiggle the iron a little so the rosette falls off into the oil and let it continue to fry until golden brown.

Lift out the rosette with a tongs. Drain on paper towels.

Let the iron reheat and make the next rosette. Sprinkle cooled rosettes with powdered sugar.

Enjoy!

Brownie Oatmeal Gems

Bryn Kirk — Wed, 25 Aug 2010 12:25:49 +0000

If you can’t get enough chocolate per bite, try these babies. And for more chocolate impact, go with the optional chocolate dipping at the end.

Brownie Oatmeal Gems

• 8 ounces semi-sweet chocolate, chopped
• 1/4 cup margarine or butter
• 2/3 cup light corn syrup
• 2 eggs, slightly beaten
• 1/4 teaspoon salt
• 4 cups old fashioned oatmeal
• 2/3 cup brown sugar, firmly packed
• 1 cup walnuts, coarsely chopped

In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt.

In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350° for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely.

For Chocolate Dipped Gems: Melt 4 ounces of semi-sweet chocolate. For best results temper the chocolate. Dip one half of each cookie in the melted chocolate. Place on waxed paper to harden.

For the optional dipping you can simply melt chocolate and dip. The cookies will taste good. But if you really want them to be extraordinary, temper the chocolate before dipping. Then the chocolate will set up hard for impressive presentation and a good snap when you eat it.

If you need a tempering refresher, refer to my How to Temper Chocolate post.

Sugar-Free Chocolate Nut Cookies

Bryn Kirk — Sat, 21 Aug 2010 12:50:18 +0000

If you are diabetic or have to watch your sugar intake, check out this recipe. I recommend using a dark, rich, “gourmet” type cocoa powder for maximum chocolate impact!

Sugar-Free Chocolate Nut Cookies

• 5 Tablespoons butter
• ½ cup unsweetened cocoa powder
• ¼ cup cream
• 1½ teaspoon vanilla
• ½ teaspoon salt
• 1 cup sucralose (Splenda) or preferred sugar substitute to replace 1 cup granulated sugar
• 4 eggs
• ½ cup flour
• ½ cup dried shredded coconut
• 36 almond or macadamia

Preheat oven to 350 F.

Melt butter in bowl and mix in cocoa powder. Whisk in cream, salt, vanilla, and sweetener.

NOTE: if you use a darker cocoa powder, you will need to add more sweetener to taste.

Add eggs and beat until well-blended. Add flour and then dried coconut. Mix well, and let sit for 5 minutes.

Grease cookie sheets or cover with parchment paper.

Spoon batter and drop by rounded teaspoons. Put an almond or macadamia nut on the top of each, and push in slightly to secure.

Bake for about 12 minutes or until cookies are set and just beginning to brown on bottom.

Let cool on pan for about 10 minutes before removing.

Chocolate Adventures in England – Digestives

Bryn Kirk — Thu, 25 Feb 2010 03:26:40 +0000

“Could you go for a chocolate digestive and tea?” – my sister asked me shortly after arriving at her flat in London. There is nothing more refreshing than a digestive and tea after a long flight.

Digestive biscuits are extremely popular in the UK. They are a cross between a cookie and a cracker, slightly on the sweet side. The term ‘digestive’ probably came from the belief that the significant levels of sodium bicarbonate (baking soda) used in the recipe aided in digestion.

Although I can choose from different brands of Digestive Biscuits, I do love the number one selling brand of McVitie’s. According to their website, McVities was the first to coat the digestive in chocolate in 1925.

Over 71 million packages of McVitie’s Chocolate Digestives are eaten in the UK each year! 52 biscuits eaten each second. I know I put a significant number away myself!

Chocolate digestive biscuits come coated on one side with milk or dark chocolate. My favorite is dark but I am seldom picky when it comes to digestives. I would never refuse a milk chocolate one.

Since I have to go out of my way to find McVitie Chocolate Digestives back home (I have to travel quite a distance to an import store), I decided to stock up as long as I am in the land of Digestive plenty.

I bought everything they had at my sister’s local Tesco. The clerk was amused and asked me if these were all for me. Yes, I answered, with the exception of maybe one I could give as a gift to someone who would have to really deserve it. Did that sound a bit selfish?

Hey, you try a chocolate digestive and then try to share! Bet you can’t!