Chocolate Chip Cookies: When Did They Start
It might feel like chocolate chip cookies have been around for ages, but believe it or not, the cookie first became a delicious dessert in the 1930s. So, who created chocolate chip cookies, and how did they get created?
It’s not as much of a mystery as some of the other foods that we’ve had available to us for decades or even centuries. Back in 1930, Ruth Wakefield created the decadent chocolate chip cookie.
Chocolate Chip Cookies
People thought she made these cookies by mistake, assuming the chocolate chips would melt and transform the cookie dough into a chocolate cookie, but that wasn’t the case.
Instead, she intentionally added chunks of chocolate to her cookie dough and created something no one had heard of before that. Wakefield worked at the Toll House restaurant. The name may sound familiar. It’s the name of a famous brand offering cookie dough and lots of other delicious treats.
Why Are Chocolate Chip Cookies Popular?
Once Wakefield created the first chocolate chip cookie, it became a huge hit. First, it was a new creation that people got excited to eat. Second, they loved the idea of eating a sweet cookie with bits of chocolate in it because it wasn’t too chocolatey.
Finally, it was just enough chocolate to keep you coming back for more, wanting a few more cookies than you’d usually grab from the cookie jar.
As more people got the opportunity to try these incredible chocolate chip cookies, they started coming up with their own recipe variations.
People loved the cookies so much that they wanted to put their twist on them, preparing the cookies with all types of fresh and tasty ingredients. As a result, it’s now possible to find hundreds of different ways to make traditional chocolate chip cookies with a twist.
What Are the Primary Ingredients Used to Make Chocolate Chip Cookies?
There are specific ingredients used to make chocolate chips, whether baking them at home or in a bakery. The primary ingredients that you’ll need if you’re trying to make these cookies from scratch at home include:
- Brown Sugar. Brown sugar is an essential component because it makes the cookies sweeter and gives them a better color.
- White Granulated Sugar. I use granulated sugar in my recipe, but the original recipe called for brown sugar.
- Semi-Sweet Chocolate Chips. It’s common for people to add semi-sweet chocolate chips to their cookie dough. Of course, you can customize your cookies the way that you like them the best. For example, you may want to use milk chocolate, white chocolate, or dark chocolate chips for your chocolate chip cookies.
- Vanilla Extract. Just a tiny amount of vanilla extract is all you need to enhance the flavor of your cookies. The hint of vanilla takes these cookies to the next level, making them even more enjoyable.
- Salt. My recipe calls for salt.
- Baking Soda. Baking soda is one crucial ingredient that gets these cookies to bake correctly. You don’t want flat, burnt cookies. Instead, you’re going to want fluffy cookies with a slightly crisp exterior.
- Flour. It’s another ingredient you can’t skip. Before you can make cookies, you need some all-purpose flour, or in my case I used bread flour. You’ll combine it with the other ingredients to prepare the perfect cookie dough.
These are the basic ingredients needed to make chocolate chip cookies. If you’d like to make them, you can look for different recipes online and decide which one you’d like to try first based on the list of special ingredients to add. Sometimes, it’s all about trial and error. Test out other recipes to find the cookies that taste the best and have the perfect texture.
Is It Safe to Eat Chocolate Chip Cookie Dough?
You’ve probably had your fair share of cookie dough throughout your lifetime. One thing you’ll notice if you check the packaging for cookie dough is that you’re advised not to eat it raw. So, why is that? It’s because raw cookie dough contains raw eggs, which increases your chances of contracting salmonella if you eat it. While it’s rare, it can happen, so it’s best not to eat cookie dough containing raw eggs.
The good news is that there are a lot of edible cookie dough products available. In addition, these products are safe to eat because they don’t contain raw eggs or other raw ingredients that could cause a salmonella outbreak. So, if you have a craving for incredible cookie dough, check out one of the many brands that offer it. You won’t be disappointed because of how good it tastes.
Can we eat raw Cookie Dough?
I have also heard the controversy about flour, this is such a personal subject, but I will share it with those interested. I grew up eating cookie dough and cake batter, and never got sick. Well, things have changed, I guess. I quote Healthline, “Raw cookie dough also contains uncooked flour, which can present a health risk of its own. Unlike eggs, which are heat-sterilized to reduce the risk of bacterial contamination, flour is not treated to kill pathogens. Any bacteria present in flour are typically killed during cooking ( 3 ). Mar 6, 2020.”
I quote Healthline, “Most cookie dough contains raw eggs, which may be contaminated with Salmonella bacteria. These bacteria cause fever, diarrhea, and vomiting, which can last for up to 1 week. Mar 6, 2020.”
Can You Make the Chocolate Chip Cookies in the Air Fryer?
It’s entirely possible to make the chocolate chip cookies in the air fryer. If you don’t feel like putting the cookies on a baking sheet and placing them in the oven, you can always place them on top of a sheet of foil in the air fryer. When preparing cookies in the air fryer, it doesn’t take much time at all. You may be able to prepare the cookies in 20 minutes or less! So, if you find yourself in the mood for chocolate chip cookies and you want to prepare them in a hurry, this is an excellent way to do it.
What to Do When Your Chocolate Chip Cookies Get Stale
You may think that you need to throw your chocolate chip cookies in the trash when they get a little stale. No one wants to bite into a cookie that can break their teeth, is too dry, or just tastes funny! However, you don’t need to toss the cookies in the trash. Instead, you can place a piece of plain white bread into the container with the cookies and leave it there for a day. For some reason, the bread helps to retain the moisture in the cookies, leaving them soft and easy to eat again. It’s a simple life hack that can prevent you from wasting good food!
Chocolate Chip Cookies
Because I’m talking about some chocolate chip cookies today, I want to share my soft, moist, chewy, and puffy cookie recipe! This is not one of those flat chocolate chip cookies, these are puffy!
Kitchen Items You May Need
- Kitchen Aid Stand Mixer
- Measuring Cups
- Meausuring Spoons
- Small Cookie Spatula
- Cookie Sheet
- Cookie Scoop
Gather your ingredients so you can whip up these cookies really fast! The recipe only has 7 ingredients! Preheat your oven to 350 degrees.
I used my Kitchen Aid stand mixer to make these yummy cookies! You can use Silpat sheets or grease your cookie sheets. Cream the butter, sugar, egg, salt, and vanilla together.
This is how it looks creamed and fluffy.
Add the flour until thoroughly mixed together.
This is how it looks with the flour mixed in, smooth, and ready for the chocolate chips.
Gradually add the chocolate chips.
I use my 1/8 cup or 2 tablespoons cookie scoop to make the cookies the size I love.
Bake for 10-15 minutes (depending on the size of scoop you use) and let them cool before removing them from the cookie sheets. This recipe makes approximately 3 dozen cookies.
My Favorite Chocolate Chip Cookie Recipe
- 1 cup butter (room temperature)
- 1-1/2 cups granulated white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2-1/2 cups white flour (I used bread flour)
- 2 cups chocolate chips (milk or dark chocolate)
Preheat your oven to 350 degrees. I used my Kitchen Aid stand mixer to make these yummy cookies! You can use Silpat sheets or grease your cookie sheets. Cream the butter, sugar, egg, salt, and vanilla together. Add the flour until thoroughly mixed together. Gradually add the chocolate chips. I use my 1/8 cup or 2 tablespoons cookie scoop. Bake for 10-15 minutes (depending on the size of scoop you use) and let them cool before removing them from the cookie sheets. This recipe makes approximately 3 dozen cookies.
How do I store these?
I store them in freezer bags because they are a bit heavier, or I grab my Tupperware containers to keep them soft. I have kept them soft for up to 5 days (we eat them before that time runs out). Just giving you the heads up.
Can I freeze the cookie dough?
Yes, you can. Wrap the dough tightly in plastic wrap and place it in a freezer bag. They will keep for 1-2 months.
Can I freeze these baked cookies after making them?
Absolutely! After baking them, let them cool down and place them in an airtight container, or wrap them tightly in plastic wrap and place them in the freezer bags. They will keep for 1-2 months.
Why are my cookies flat?
It could be a few things. One would be if the cookie sheet was HOT when you put the cookie dough on it. If you accidentally melted the butter instead of letting it get to room temperature.
Why are my cookies hard?
You may be over-working the dough. The more you work the dough the more gluten is formed and results in tough hard cookies. Another reason could be not enough flour was added. Don’t give up, these cookies are soft and chewy!
Chocolate chip cookies have existed since 1930! Over the past several decades, bakers have created custom versions of the traditional chocolate chip cookie recipe. You can test out these incredible recipes to make fresh baked cookies that can easily impress family and friends. Of course, you can’t go wrong when you’re preparing chocolate chip cookies from scratch with fresh ingredients. May God Bless this world, Linda
13 thoughts on “Chocolate Chip Cookies: When Did They Start”
I was and will remain completely unaware that chocolate chip cookies last long enough to become stale. You can set that one up on the shelf with Bigfoot and Area 51 because I’ll discover the truth to them before I let that ever happen.
Hi Matt, I hear you on the chocolate chip cookies lasting long enough to become stale! I had Mark take the container to church last night to hand them out at the youth activity! LOL! Linda
Stale???? I pity the poor soul who allows chocolate chip cookies to go stale. I’m dead certain that has never happened in my house.
Once again I’m going to suggest the use of a Sun Oven to bake them. Two advantages–first, I’ve never been able to overcook anything in my Sun Oven, whether it’s cookies, breads, or meat dishes. Second, you can bake without heating up your house. I’ll confess that I still use my regular oven once in awhile for bread and cookies–and my wife almost always uses it–but just because we love the smell of freshly baked cookies and breads. But I mostly use my Sun Oven for such things.
The only disadvantage to using a Sun Oven is it can take longer for things to get done, but anticipation is the spice of life.
Hi Ray, thank you for the 5 stars, my friend! I had to giggle over the stale cookies! They would never go stale in my house!! LOL! I need to teach people how to cook in the Sun Oven, a great reminder! Yes, nothing ever overcooks in it. I love my Sun Oven! Linda
I have a 1930’s cookbook I bought at a resale shop in the early 70’s and the recipe said that she had forgotten the chocolate in her cookies and so she chopped the chocolate up hoping it would melt and make the chocolate cookies. I had never heard this version of it before.
Hi Jackie, oh my that sounds so good! Love you, Linda
The book is called the Toll House Cookbook and you can get a reproduction from Dover books and it is called “Toll House Tried and True Recipes” by Ruth Wakefield
Is there no baking soda or baking powder in this recipe?
Hi Merilee, this recipe does not have baking soda or baking powder. I have this recipe that has baking soda, it makes 12-15 cookies. Linda
I believe their is baking powder but not sure. We had to put all my cookbooks in our storage bldg. when we were doing some repairs in our home and I have not had the chance to get them back in my library yet. But I believe that you probably be able to use whatever you use in place of those in your baking.
Hi Jackie, you are right, Linda
When I make chocolate chip cookies they don’t even have time to cool down. I make them and before they are cool enough to eat they are gone. I kid you not when I make chocolate chip cookies my family seems to just inhale them. I can make a batch and there are none for me to eat 🙁 Its like a hoard of locusts come into my kitchen and eat them. LOL.