Did you know that today (August 4th) is National Chocolate chip cookie day?!
Not that we need an excuse to want to have a cookie but when there is a holiday about them how can we resit?
Here are some fun facts about Chocolate chip cookies….
Photos: Courtesy of Hostthetost
Chocolate chip cookies were first called “Butterdrop Do Cookies.” Wakefield’s recipe first ran in a Boston newspaper. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them “Chocolate Crunch Cookies.”
The first chocolate chip cookie was the size of a quarter. It was super crispy and could be devoured in just one bite.
The creator of the cookie was paid for her recipe with a lifetime supply of chocolate from Nestlé. After acquiring Wakefield’s recipe, the company invented the now ubiquitous teardrop-shaped chocolate chip in 1939.
In case you now want a cookie or two below is one of Aimee’s favorite recipes for the perfect chevy chocolate chip cookie courtesy of Alton Brown YUM!
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture.
Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.The darker the sugar you use, the chewier your cookies will be.