A chocolate chip cookie is a
drop cookie that features
chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938, when
Ruth Graves Wakefield chopped up a
Nestlésemi-sweetchocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors.[1]
Generally, the recipe starts with a dough composed of flour, butter, both
brown and
white sugar, semi-sweet chocolate chips,
eggs, and
vanilla. Variations on the recipe may add other
types of chocolate, as well as additional ingredients such as
nuts or
oatmeal. There are also
vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chocolate chip cookie uses a dough flavored with chocolate or
cocoa powder, before chocolate chips are mixed in. These variations of the recipe are also referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.
The most notable chocolate chip cookie recipe was invented by American chef
Ruth Graves Wakefield in 1938.[2][3] She invented the recipe during the period when she owned the
Toll House Inn, in
Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking. A myth holds that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. That is not the case; Wakefield stated that she deliberately invented the cookie. She said, "We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie."[4] She added chopped up bits from a
Nestlé semi-sweet chocolate bar into a cookie.[5] The original recipe in Toll House Tried and True Recipes[6] is called "Toll House Chocolate Crunch Cookies". Wakefield gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from the company.[7]
Later history
Wakefield's cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe "Toll House Chocolate Crunch Cookie" which rapidly became a favorite cookie in American homes.[4]
During World War II, soldiers from
Massachusetts who were stationed overseas shared the cookies they received in
care packages from home with soldiers from other parts of the United States. Hundreds of soldiers wrote home asking their families to send them Toll House cookies, and Wakefield received letters from around the world requesting her recipe,[8][9] helping spread their popularity beyond the east coast.[10] Chocolate chip cookies were first sold in the UK in 1956 by
Maryland Cookies.[11]
Original recipe
Sue Brides, a baker who worked with
Ruth Graves Wakefield at the
Toll House Inn, passed down the original recipe to her daughter, Peg, who shared it in a 2017 interview:[3]
1+1⁄2 cups (350 mL) shortening
1+1⁄8 cups (265 mL) sugar
1+1⁄8 cups (265 mL) brown sugar
3 eggs
1+1⁄2 teaspoon (7.5 g) salt
3+1⁄8 cups (750 mL) of flour
1+1⁄2 teaspoon (7.5 g) hot water
1+1⁄2 teaspoon (7.5 g) baking soda
1+1⁄2 teaspoon (7.5 g) vanilla
chocolate chips (The Tried and True Recipes cookbook specifies "2 bars (7 oz.) Nestlé's yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.").
Depending on the ratio of ingredients and mixing and cooking times, some recipes produce a soft, chewy cookie while others will produce a crunchy, crispy cookie.[12] Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are
creamed, usually with a wooden spoon or
electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent. Depending on the additional flavoring, its addition to the mix will be determined by the type used:
peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients. The titular ingredient, chocolate chips, as well as nuts are typically mixed in towards the end of the process to minimize breakage, just before the cookies are scooped and positioned on a
cookie sheet. Most
cookie dough is baked, although some eat the dough as is, or use it as an addition to vanilla
ice cream to make
chocolate chip cookie dough ice cream.
The texture of a chocolate chip cookie is largely dependent on its fat composition and the type of fat used. A study done by Kansas State University showed that carbohydrate-based fat substitutes tend to bind more water, leaving less water available to aid in the spread of the cookie while baking and resulting in softer, cakelike cookies with less spread.[13]
Common variations
The M&M party cookie is baked with
M&M's instead of chocolate chips.[14]
The chocolate chocolate chip or double chocolate cookie uses a dough that is chocolate-flavored by the addition of
cocoa or melted chocolate.[15] Variations on this cookie include replacing chocolate chips with
white chocolate or peanut butter chips.[16][17]
The macadamia chip cookie has
macadamia nuts and white chocolate chips.[18]
The chocolate chip peanut butter cookie replaces the vanilla-flavored dough with a peanut butter-flavored one.
Chocolate chip cookie dough baked in a baking dish instead of a cookie sheet results in a chocolate chip bar cookie, also known as congo bars or blondies.[19]
Other variations include different sizes and shapes of chocolate chips, as well as dark or milk chocolate chips. These changes lead to differences in both flavor and texture.
Standard chocolate chip cookie ingredients
Preparing chocolate chip cookies
Chocolate chip bar cookies
Marketing
There are at least three national (U.S./
North America) chains that sell freshly baked chocolate chip cookies in
shopping malls and standalone retail locations.[citation needed] Several businesses—including
Doubletree hotels—offer freshly baked cookies to their patrons to differentiate themselves from their competition.[20]
To honor the cookie's creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from
Somerset, Massachusetts.[21]
1 Currently manufactured by
General Mills in the U.S. and Canada. Produced by
Cereal Partners under the Nestlé brand elsewhere. 2 Brand owned by
General Mills; U.S. and Canadian production rights controlled by Nestlé under license. 3 U.S. production rights owned by
The Hershey Company. 4 U.S. rights and production owned by the
Smarties Candy Company with a different product. 5 U.S. rights and specific trade dress owned by Nestlé; rights elsewhere owned by
Associated British Foods. 6 Produced by Cereal Partners, branded as Nestlé. 7 Produced by Cereal Partners and branded as Nestlé in the U.K. and Ireland. Produced by
Post Foods elsewhere. 8 Philippine production rights owned by
Alaska Milk Corporation. 9 Singaporean, Malaysian and Thai production rights owned by
Fraser and Neave. 10 Used only in Indonesia, Thailand, and Cambodia. 11 Used only in the Philippines. 12 U.S. production rights owned by the
Ferrara Candy Company. 13NA rights and specific trade dress to all packaged coffee and other products under the Starbucks brand owned by Nestlé since 2019. 14 Brand owned by
Mars, sold by Nestlé in Canada. 15 Produced by
Froneri in the U.S. since 2020.