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Chocolate. Chip. Cookies. Need I say more? Okay, maybe I should say bit more – maybe I should give you the recipe – but first, I think I’ll expound a little on the wonder that is the chocolate chip cookie.
Here are some historical chocolate chip cookie facts (yeah, I like useless information):
- Did you know that the Toll House chocolate chip cookie was born in 1933, when Ruth Wakefield, proprietress of the Toll House Inn, substituted a Nestle semi-sweet chocolate bar for baker’s chocolate while baking a batch a cookies?
- Did you know that Wally Amos (Famous Amos), introduced the chocolate chip to cookie dough back in 1975? I’d say that was a very good year! Cookie dough meet chocolate chip…it was a match made in cookie lover’s heaven, thanks Mr. Amos.
- Did you know that in 1992, Barbara Bush lost a widely publicized chocolate chip cookie recipe contest to Hillary Clinton? Thousands of Family Circle Magazine readers voted overwhelmingly in favor of Hillary’s recipe – I bet that really burned Barbara’s cookies (yeah, I like puns too).
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- semisweet chocolate chips – use as many or a little as you like.
- chopped walnuts or pecans (optional) – again use as many or a little as you like.
Directions:
Stir together flour, soda, and salt; set aside.
In a large bowl combine butter and vegetable oil. Add sugars and beat/mix till fluffy. Next, add eggs and vanilla, and mix well.
Add dry ingredients to sugar/egg mixture, and mix until well combined. Stir in chocolate chips, and nuts if using.
Drop from a teaspoon approximately 2 inches apart onto an ungreased cookie sheet, and bake in a 375 degree oven for 8 to 10 minutes, or until done (you know what you want your cookie to look like, so use that to help you judge when to take them out of the oven). Remove from oven, and allow to cool on the cookie sheet at least one minute before transferring to a plate to finish cooling.
Note: Keep an eye on your cookies while baking so they don’t burn. If you want larger chocolate chip cookies, drop larger spoonfuls onto the cookie sheet and increase baking time – and again, keep an eye on them.
Enjoy! 
Michelle
I'm a lover of life and all things natural and organic. I love practicing yoga, making healthy foods, nature photography, DIY projects, making homemade beauty treats, and creating handmade jewelry. I'm passionate about a lot of things and write about them here on my blog. Peace, social justice, good food, green beauty, sustainable living - you name it, I care about it. Thanks for taking the time to visit me. Peace. ;)
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