Who would never wanted to have a bite of some Soft chocolate Chips especially if it’s freshly baked. I think everybody love this, if only the one who accidentally invented this gorgeous piece of recipe is still alive she can be rich by now. The story of this gorgeous cookie started way back 1930 by Ruth Wakefield, when she was mixing a batch of cookies for her guests when she discovered that she was out of baker’s chocolate. She substituted broken pieces of Nestle’s semi-sweet chocolate, expecting it to melt and absorb into the dough to create chocolate cookies, but instead she accidentally invented chocolate chip cookies. Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies. Ruth wrote a cookbook, Toll House Tried and True Recipes, that went through 39 printings starting in 1930.
And by then, this Chocolate Chip Cookies has been growing and growing around the world , different styles, ways, techniques in making this gorgeous piece of art has been invented and until now the demand for this cookies still never perish.
150 g of Butter preferably unsalted
2 cups of Pastry Flour or All Purpose Flour
1/2 cup of Granulated Sugar
1/2 cup of Brown Sugar
1/2 tsp of Salt
1 tsp of Baking Soda
2 pcs of Whole Eggs
1 cup of Chocolate Chips
Preheat oven to 375°F.
Stir together flour, baking soda and salt. In the Mixing Bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of mixer until creamy. Add eggs, add it one at a time make sure to beat well in every incorporation. Gradually add flour mixture, beating well. Stir in chocolate chips. .
Drop by rounded teaspoons onto ungreased cookie sheet. You can use either ice cream scoops or table spoon.
Then place it on the oven, Bake for 10 – 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies