We’re studying inventors in Kindergarten this month and, of course, I’m including Ruth Wakefield, creator of chocolate chip cookies.
We are going to honor her by learning about her. I found the best book — How the Cookie Crumbled: The True (and Not-So-True) Stories of the Invention of the Chocolate Chip Cookie. And, in an effort to truly honor her, we’ll enjoy nibbling on chocolate chip cookies from my friendly neighborhood bakery.
Ruth and her husband bought a tourist lodge named the Toll House Inn, where she prepared recipes for the meals that were served to their guests.
She was mixing a batch of cookies for her guests when she discovered she had run out of baker’s chocolate. Thinking she would make chocolate cookies by using pieces of Nestle’s semi-sweet chocolate as a substitute, she was surprised when the pieces didn’t melt into the dough.
She realized she had invented chocolate chip cookies!
- 1 cup unsalted butter, plus more for baking sheets
- 3/4 cup firmly packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 tsp baking soda dissolved into 1 tsp hot water
- 2 1/4 cups sifted all-purpose flour
- 1 tsp table salt
- 1 cup chopped nuts (optional)
- 12 oz. (2 cups) semisweet chocolate chips
- 1 tsp vanilla extract
- Preheat over to 375 degrees F.
- Cream the butter and sugars. Add the beaten eggs. Add the baking soda dissolved in hot water.
- Sift together the flour and salt and add to the butter mixture. Then stir in the nuts, chocolate chips, and vanilla.
- Chill the dough (some people skip this step).
- Drop by the tablespoonful onto lightly greased cookie sheets and bake until browned at the edges, 10-12 minutes.
To be honest, I haven’t tested her recipe. I’ve got my own secret recipe! But I’m excited to give her recipe a try at home.
The chocolate chip cookie! Thank you, Ruth Wakefield, for making our lives sweeter with your delicious invention.