Chocolate Chip Cookies: Chewy Gooey Love

It's not a coincidence that this is the cookie real estate agents leave out at open houses or some hotels welcome guests. It's the ultimate home cookie; it fills us with warmth and comfort, makes us feel welcomed and loved.

Why are they so universally loved and addictive? Who invented our favorite chocolate chip cookies? How did they get the title "America's favorite cookie"? How many different recipes are out there, and how do you know which one is the absolute best? You will get answers to all your chocolate chip cookie-related questions if you keep reading.

Chocolate chip cookies were invented by accident in the 1930s by the legendary Ruth Wakefield, who ran the Toll House restaurant in Whitman, Massachusetts. Toll House Restaurant and Inn was famous for the impressive range of desserts Mrs. Wakefield has created.

She first published her original recipe for "Toll House Chocolate Crunch Cookies" (the first name of our favorite chocolatey treat) in her 1938 cookbook "Tried and True.” That recipe made small 100 cookies using only 1/2 teaspoon of dough per one and called for 10 minutes in the oven, hence the "crunch" in the name.

Chocolate chip cookies were invented by mistake, yet there's no story behind the invention everyone unanimously agrees is true.

Some say Mrs. Wakefield was making a batch of 'Chocolate Butter Drop Do" cookies (an old colonial recipe) when she suddenly realized she was out of baker's chocolate and had to improvise.

According to another version, Ruth accidentally dropped a Nestle chocolate bar into her cookie dough and was broken into chips by the mixer.

The one thing we can tell for sure is that the recipe became so popular, Betty Crocker herself invited Mrs. Wakefield to her influential radio program to share the recipe with America.

And later, Ruth sold the rights to use her cookie recipe and the Toll House name to Nestle after the popularity of her culinary creation caused Nestle's semi-sweet chocolate to fly off the shelves like never before.

And to this day, we all associate "Toll House Cookies" with Nestle, chocolate morsels, and chocolate chip cookie dough. All thanks to the genius of Ruth Wakefield and her accidental baking decisions.

America has proudly declared Chocolate Chip to be the national cookie, and it tops pretty much every cookie popularity chart.

We celebrate National Cookie Day every December 4th, perfectly in line with the holiday season and Christmas cookie baking. And every August 4th is National Chocolate Chip Cookie Day when we can specifically celebrate our all-time all-American #1 and Mrs. Ruth Wakefield.

We collectively consume an estimated 7 billion of these cookies every year, and according to the latest stats, our chocolate chip consumption has grown 25% since 2020. That means that, on average, you will consume about 35,000 cookies in a lifetime. That's unconditional love!

It's become a part of American pop culture with chocolate chip cookie songs and countless mentions in popular movies and series. The convoluted "cookie" from Matrix and the cookie order Howard Hughes is very specific about in The Aviator. And don't forget the famous recipe from Phoebe Buffay's grandmother Nestle Toulouse.

Over the last 80 years since its invention, not only has the chocolate chip cookie grown a cult-like following but also divided us into groups with very specific cookie preferences. Some like it crunchy, some prefer the soft and gooey, some like a bit of chocolate, others want their cookie to overflow with chocolate morsels, some like the classic, and others love to add extra delicious ingredients.

There's a reason for all our chocolate chip cookie inclinations, and we have taken the time to organize them for you so you know exactly how to achieve the baking results you're hoping for. Let's begin.

Whatever your preferred cookie texture is (you're a grown-up, do whatever you want), you will need the essential cookie ingredients:

• flour


• butter


• eggs


• sugar


• chocolate chips

These basics in different proportions and with a few extras will make the ultimate best chocolate chip cookie just for you. But there are so many questions already: what kind of flour? Is there a gluten-free option? How much butter? Soft butter or melted? How many eggs? Whole eggs or extra egg yolk? White sugar or brown sugar? What about baking soda? What extra add-ons?

Let's take it easy and break down the chocolate chip cookie recipe perfect for your taste.

Let's make it clear once and for all that chocolate chip cookies can be enjoyed no matter your dietary restriction. All you need is to adjust.

Keto means low-carb, so our major adjustment here is swapping all-purpose flour for almond flour and switching the sugar for a keto-friendly sweetener. Problem solved!

These turn out puffy, chewy, and nutty, perfect for satisfying your cookie cravings on the low-carb diet.

A vegan-friendly recipe presents a different challenge: no butter, no eggs.

But there is a solution. Coconut oil, flaxseed, and vegan chocolate chips can make some delicious cookies.

Here are some options to try:

If you love cookies in general (and who doesn't), you should take a look at our Ultimate Gluten-Free Cookie Baking Guide. You might start inventing your own cookie recipes after you master those super easy-to-follow techniques. Maybe you're the next 'Ruth Wakefield' of gluten-free baking...

Now that we have the most popular dietary restrictions covered let's move to the next breakdown.

Depending on what texture is your favorite, you might need to pay attention to some specifics.

If you like your cookies, CHEWY:
Chewy cookie must be one of the universal favorites. And you might have guessed that moisture content (or rather balance) is the key here.

• If your cookies are too crunchy, the number one solution is reducing the sugar. Ease up on the sugar in general, and try mixing both white and brown sugar for some extra moisture.


• Melt the butter and add an extra egg white to up the chew.


• Do not overbake! The rule is, "Your cookies are done before they look done.” Take them out a couple of minutes earlier.


• Refrigerate the cookie dough. That way, it is easier to achieve the chew we all chase.


• Better scoop the dough onto the baking sheet and leave it to chill overnight.


• Apply the effective and somewhat satisfying pan banging technique from Sarah Kieffer (also known as 'cookie slamming'). It guarantees your cookies will have the perfect chewy center.


• Start baking the cookies, then take the tray out as they start rising and slam the tray against the kitchen counter to deflate them, return to the oven and repeat in a couple of minutes. On top of having the perfect texture, your cookies will look stunning too.


• And last but not least, make your cookies BIG. Don't use small dollops of cookie dough the original 'chocolate cookie crunch' calls for (cause you obviously don't want the crunch). Go for big scoops and apply the previous tip to flatten them out.

If you like your cookies CRUNCHY and CRISPY:
Once again, it's about the moisture, but now do the complete opposite of everything we described above.

• Bake at a higher temperature. Most recipes call for 350 degrees F (175 degrees C) oven temperature, so you will get the crisp if you increase it to 375 degrees F (190 degrees C).


• Use more sugar and butter. Increasing the sugar content will make a crunchy chocolate chip cookie. And, opposite to popular belief, adding more butter will do the same.


• Make your cookies smaller. It's the way Mrs. Wakefield first made them, after all.


• Do not use extra egg white. If the recipe calls for both whole eggs and egg whites, only use the whole eggs.

If you like your cookies SOFT and CAKEY:
The answer once again is moisture, but there's more.

• Use baking soda (or add a little bit more than the recipe calls for). More leavening agents like baking soda or baking powder will make cookies fluffier and more cakier.
  


• Add an extra whole egg.
  


• Use a liquid sweetener like maple syrup, honey, or molasses. This will produce the soft kind of cookie with a doughy center.

If you like your cookies CRUNCHY and CRISPY:
Once again, it's about the moisture, but now do the complete opposite of everything we described above.

• Bake at a higher temperature. Most recipes call for 350 degrees F (175 degrees C) oven temperature, so you will get the crisp if you increase it to 375 degrees F (190 degrees C).


• Use more sugar and butter. Increasing the sugar content will make a crunchy chocolate chip cookie. And, opposite to popular belief, adding more butter will do the same.


• Make your cookies smaller. It's the way Mrs. Wakefield first made them, after all.


• Do not use extra egg white. If the recipe calls for both whole eggs and egg whites, only use the whole eggs.

To Wrap Up:
Baking is science indeed... When it comes to cookie baking, science schmience, it is more about trying new things and experimenting with your ingredients and proportions. Cause we all have a uniquely perfect cookie preference - a cookie batch made in heaven, so don't stop baking until you find it!

When you're a true chocolate chip cookie connoisseur like us, you won't limit yourself to only one type of baked good. There are so many more heavenly desserts that the legendary chocolate chip cookie inspired. Don't let the good thing crumb to an end; try these fantastic variations too!