The Best Chocolate Chip Cookies

By Sinea Pies

Chocolate chip cookies are as American as, yes, apple pie. No joke. The classic chocolate chip cookie is absolutely American in origin. It was invented by Ruth Wakefield in 1924 at Framingham State Normal School in Framingham, Massachusetts.   

More precisely, Ruth created the original Toll House® Chocolate Chip Cookie. Andrew Nestle tried it, loved it and purchased the right to put the recipe on his packages of NESTLÉ® Semi-Sweet Chocolate Chips in exchange for a lifetime supply of chocolate for Ms. Wakefield! 

Click for the whole wonderful story: Birth of the Chocolate Chip Cookie

Toll House Cookies

Today my 7 year old granddaughter, MacKenzie, and I decided to make a batch of these yummy delights. 
I just love that girl. 
She has such a zest for life and great sense of humor. Whenever we're together we talk, and talk, and talk..and giggle...and talk some more. 
Her exuberance translates into an over-the-top love for CHOCOLATE. 
It's fun to make chocolate chip cookies with her. 

Since MacKenzie is lactose intolerant, we substituted vegetable shortening for butter in the recipe.  I think it made it even better! 
Recipe below.

Measuring everything "just right."

Think there are enough chocolate chips in there?

Official "chocolate chip taste-tester," MacKenzie, inspects the morsel.

She tastes it. 
Yes! 
It is delectable and there's one less in the bowl.

First two trays of cookies go in the oven 
...while MacKenzie sneaks chocolate chips out of the bowl 
behind Grandma Sinea's back and...

Out come the BEST chocolate chip cookies ever 
...with a few less chips!

Chocolate Chip Cookie Recipe
Adapted from the Original Toll House® Cookie Recipe

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable SHORTENING

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips  

1 cup chopped nuts (optional)

Directions

Preheat oven to 375°. 

• COMBINE flour, baking soda and salt in small bowl. 
• Beat shortening,sugars (granulated and  brown) plus vanilla extract in larger bowl until creamy. 
• Add the two eggs, one at a time, beating well after each addition. 
• Beat in flour mixture, gradually. 
• Stir in semi-sweet chocolate chips and nuts (if using them). 
• Drop by rounded tablespoons onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until lightly brown. 

Cool on baking sheets for 2 minutes 

Remove to wire racks to cool  

For Slice 'n Bake and Pan Cookie directions visit: Very Best Baking  

Do you like to bake cookies?

What kind do you like best?

Which kind of cookie do you prefer: non-stick, air bake or something else?

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