Chocolate chip cookies, a classic one. These famous cookies were invented in 1933 by Ruth Graves, an American passionate cook who, on the lack of certain ingredients to make her typical butter cookies, decided to add to the recipe pieces of semi-sweet chocolate, expecting it to melt in the oven. But, of course, that didn´t happen and then she realized she got a softer cookie.Jump to Recipe
Like so many other things, these cookies were the result of chance, and this simplicity is what makes them one of the favorite cookies around the world.
This os one of those recipes we all love no matter what. The only thing here is how to eat them. We already know they should be eaten along with a glass of cold milk (any type), but the issue is, do you eat them by biting them and then drink some milk? or do you put it in the milk before doing so?. We still haven’t decided it.
It’s amazing when you cook and you realize that you´re somehow being part of history, because you´re cooking something that someone cooked maybe 200 years ago, and although recipes are continuosly changing from family to family or from book to book, they all have that essence from that person that had to do it many times just to have the perfect recipe that you now have on your hands.
I’ve made this recipe in two different ways: one with melted butter and the other with room temperature butter; both work fine, but I have to say that I prefer the second one (with room temperature butter) because that way you get a softer cookie, while the other way you get a crispier cookie.
No matter how you make them, make them with love and for someone you love. If you like this recipe you have to go check out our gingerbread cookies, which are also a classic.
- 1 C unsalted butter at room temperture
- 3/4 C brown sugar
- 3/4 C white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp water boiling
- 2 1/2 C all purpouse flour sifted
- 3/4 tsp salt
- 2 C chocolate chips good quality ones
In a large bowl, cream together butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
On a separate bowl, mix flour, baking soda and salt together.
Add this flour mixture to the main butter one in two additions mixing with a rubber spatula in between until fully incorporated.
Lastly stir in the chocolate chips.
Cover the bowl with kitchen plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F (180°C).
Once the hour passed, place large spoonfuls of the mixture onto a previously greased or lined with parhcment paper baking sheet. (you can do this using an ice cream spoon).
Bake at 350° F (180°C) for about 15 minutes or until edges just start to turn golden.