Chocolate Chip Cookies
Chocolate Chip Cookies were invented through a happy accident that occurred in the late 1930’s, or so rumour has it.
The story goes that Ruth Wakefield, who ran the Toll House Restaurant in Whitman, Massachusetts, forgot to purchase nuts to add to her cookies mix, that would ultimately be used to make ice cream sandwiches. Instead, in a pinch, she cut small pieces of chocolate and added these instead.
And everyone knows what a hit the Chocolate Chip Cookie became!
Wakefield never revealed what really happened. Food historians note that the inventor had a degree in household arts, and as a perfectionist would have never allowed for her restaurant to run out of nuts.
Read the full story in The New Yorker.
Chocolate Chip Cookies
- 2 1/4 cups Peetz S.M.A.R.T Blend
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter unsalted, at room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 eggs large
- 1 1/2 cups chocolate chips semi sweet
- In a medium bowl,whisk together the flour, baking soda, and salt.
- Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
- Add butter,granulated sugar, and brown sugar.
- Beat on medium speed for 5 minutes until well combined.
- Add vanilla and 1 egg. Beat for 1 minutes.
- Scrape down the sides of the bowl and add another egg. Beat 1 minute more.
- Add Peetz S.M.A.R.T Blend and mix until just combined.
- Stir in chocolate chips in by hand.
- Refrigerate dough until lightly chilled.
- Roll into 1-inch balls.
- Place cookie on a parchment lined baking sheet, 2-inches apart to allow for spread.
- Set trays in the refrigerator for 15 minutes.
- Meanwhile, preheat oven to 325 F.
- Bake until golden around the edges for 8 to 10minutes.
- Remove from oven and let rest for 2 minutes.
- Transfer cookies to a wire rack until cool.
- Place in an airtight container for up to 1 week.
Why did my chocolate chip cookies spread?
This can sometimes happen if home bakers skip a step in the recipe. Oh, my! Sometimes in a mad rush to bake and most importantly EAT these scrumptious cookies, bakers can compromise the success of the final cookie.
Keep these tips in mind when baking Chocolate Chip Cookies, or any other type of drop cookie.
Tip Number One
The first tip is to forget about greasing the cookie tray. That’s right! It’s Old School! Just eliminate this step all together. Why? Greasing the cookie sheet is one of the leading causes of cookies with too much spread. As the oil, or butter, or vegetable spray heats and spreads in the oven, so does the cookie.
Instead, line a baking sheet with Silpat or parchment paper.
Tip Number Two
Rest the cookie dough in the refrigerator until slightly chilled. Why? Beating causes friction and friction causes the dough to warm up. This makes cookies harder to handle. Then, once in the oven, the cookie quickly looses shape and spreads.
Tip Number Three
Once dough is rolled into balls by hand, or scooped out with a small ice cream scoop, set the cookies on the lined cookie sheet. Then pop into the fridge for a good 15 minutes. Next, put the cookies into the pre-heated oven and bake.
Cookies baked from a chilled dough, take that much longer to warm up in the oven. This enables these drop-style cookies to keep the shape longer. The result is cookies that are all the same size and do not spread out.
How do you make cookies more chewy?
Moisture makes cookies more chewy. So, let’s explore what gives a cookie more moisture content.
Brown Sugar, Baking Powder
Our Chocolate Chip Cookie recipe contains brown sugar, which holds more moisture than. (It is also what gives the beautiful, caramelized cookie colour.)
You’ll also find baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. And we already know, a thinner cookie is more crunchy than chewy!
If you would like a cookie that is even more chewy you can replace the butter with vegetable shortening. Shortening is made up entirely of fat, whereas butter has milk solids, fat, and butter. Evaporation is a result of steam once the cookie begins to bake.
Another quick fix is to eliminate the egg whites and add an additional yolk instead. The yolk is the fat part of the egg and therefore contains more moisture.
In this recipe, feel free to replace the two egg white and add an additional two yolks.
Let us know how your Chocolate Chip Cookies turn out.
Most of all, enjoy baking the S.M.A.R.T way!