Rich Chocolate Chip Cookies

Rich Chocolate Chip Cookies represent the yard stick by which your cooking proficiency is measured. Personally, I think it should be chocolate mud cake. These have nice big drops of chocolate, soft chewy texture inside the cookie and a low impact crunch upon approach. They deserve a royal warrant.

280 grams high grade flour (11 -12% protein)

1 tsp baking soda

1 and 1/2 tsp cornflour

1/2 tsp salt

170 grams unsalted butter, melted & cooled

150 grams raw sugar

100 grams white sugar

1 large egg + 1 egg yolk at room temperature

2 tsp vanilla essence

225 grams chocolate chips or small chocolate buttons

Bake at 160 degrees C for 12 minutes, middle of the oven, fan forced. Remove them from the oven just as they begin to turn brown.

Origins Of Chocolate Chip Cookies

The origin of chocolate chip cookies is credited to Ruth Wakefield, a chef and co-owner of the Toll House Inn in Whitman, Massachusetts, in 1938. The story goes that Wakefield was attempting to make a batch of chocolate cookies when she decided to add chunks of a Nestlé semi-sweet chocolate bar to the dough, expecting them to melt and mix into the batter. Instead, the chocolate chunks retained their shape, creating the first batch of what we now know as chocolate chip cookies.

The cookies quickly became a sensation, and their popularity grew as guests at the Toll House Inn shared the recipe. By the 1940s, the recipe was printed in newspapers and magazines, and it was included on the back of Nestlé chocolate bar packaging after a deal was struck between Wakefield and Nestlé. In exchange for printing the recipe on the package, Wakefield was reportedly given a lifetime supply of Nestlé chocolate.

Today, the Toll House Cookie is synonymous with the classic chocolate chip cookie, and it's one of the most iconic and beloved treats in the United States and around the world.