1. The first chocolate chip cookie may have been an accident. So the story goes…there have been quite a few stories centered around how in the 1930’s, Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, created the first chocolate chip cookie. The most popular story is that Mrs. Wakefield was whipping up a batch of “Chocolate Butter Drop Do” cookies when she realized she was out of bakers chocolate. To improvise, the story says, she cut up a Nestlé semi-sweet chocolate bar and added the pieces to her dough (assuming the pieces would melt and disperse into the batter). They did not, and to her surprise the chocolate chip cookie was born.
Food writer Carolyn Wyman offers a simpler, yet less enchanting story to the tale–one that gives Mrs. Wakefield more credit for her baking prowess… In her book titled the “Great American Chocolate Chip Cookie Book,” Wyman says that Mrs. Wakefield, a well-educated woman with a degree in household arts and a knack for perfectionism, would never have let her famed kitchen run out of a staple like bakers’ chocolate. Wyman argues that a more plausible explanation is that Mrs. Wakefield developed the chocolate-chip cookie “by dint of training, talent, [and] hard work.”
2. Chocolate chip cookies were first called “Chocolate Crunch Cookies.” When Mrs. Wakefield’s Chocolate Crunch Cookie was featured on an episode of The Betty Crocker Cooking School of the Air radio program, the cookie’s popularity exploded! It wasn’t long before the Chocolate Crunch Cookie became an American favorite. The popularity of the cookie further increased after Ruth published the still popular, Toll House Tried And True Recipes, featuring the “Toll House Chocolate Crunch Cookie”, in 1936.
buy Levaquin2. The first chocolate chip cookie was the size of a quarter. It was a super crispy crunchy cookie and could be devoured in one bite.
Set oven to 375° F. In a small bowl, mix flour, salt and baking soda and set aside. In a large bowl, cream butter, sugars and vanilla extract. Blend until smooth and creamy. Add egg and beat well. Add the second egg and beat well. Gradually fold in flour mixture and stir in chocolate pieces. Drop by tablespoon full dollops onto baking sheets. Bake until golden brown for 10 minutes. Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack to cool completely Canadian Pharmacy.