B Cookie — Chocolate Chip Cookie Baking | b-cookie.com
The dated origin of the recipe, the drop-cookie form it takes, and the spin-offs that followed.
Ruth Graves Wakefield created her recipe for chocolate chip cookies at the Toll House Inn in the 1930s. That is the established origin point for the form described throughout this reference.
The cookie she produced is a drop cookie: pieces of chocolate are mixed into the dough before baking, and portions of that dough are dropped onto the sheet rather than rolled or cut. The drop form is what allows the soft, chip-studded dough to be portioned at all.
On narrow screens, swipe or scroll the plate sideways.
The method associated with the recipe — creaming sugar and a soft fat into a light, aerated mixture, then adding eggs one at a time — is the standard approach for this cookie and the one set out step by step on the creaming-steps page.
Spin-offs from the original include chocolate chip cookie dough ice cream and ice cream sandwiches. Both take the same dough concept — chocolate chips in a sweet, soft base — and move it into a different format.
The recipe's quantities, as recorded, are laid out in full on the original-recipe page, with cups, millilitres and grams for each component.
Further reading