Chocolate Chip Cookies Creator
Ruth Graves Wakefield invented the Toll House brand of chocolate chip cookies.
The creation of chocolate chip cookies was a complete accident. Ruth Wakefield was all out of baker’s chocolate, so she used a semisweet chocolate bar instead. To find out more about the differences between these kinds of chocolate and on how chocolate made, head to the Cookie production page.
She graduated from the Framingham State Normal School Department of Household Arts in 1924. Worked as a dietitian and lectured on food until 1930; when she and her husband bought a tourist lodge in Whitman, Massachusetts. The tourist lodge was named the Toll House Inn.
Ruth cooked and served all the food for the meals served to the guests at the Inn and gained local notoriety for her deserts. One day while making cookies, she realized she was out of an ingredient for the recipe she was using. She had run out of baker’s chocolate; so she substituted it with a semisweet chocolate bar from Nestle. However, unlike the baker’s chocolate; the chopped up chocolate bar did not melt and mix into the batter like Ruth thought it would. The small pieces of chocolate only softened and the chocolate chip cookie was born.
The Chocolate Chip Cookies
It turned out that the chocolate bar Ruth used in her cookie mix; had been a gift from Andrew Nestle of the Nestle Chocolate Company. As the Toll House chocolate chip cookie recipe became popular; sales of Nestle’s semi-sweet chocolate bar increased. Ruth sold the chocolate chip cookie recipe Andrew Nestle; who then provided her with a lifetime supply of Nestle chocolate.
Nestle also printed the Toll House Cookie recipe every bag of Nestle chocolate chips sold in North America. Ruth died in 1977, and the Toll House Inn burned down New Year’s Eve of 1984. Although there are many manufacturers of chocolate chips today! the agreement to publish the recipe of Ruth Graves Wakefield on the back of each Nestle Toll House chocolate bar package is still honored in the 21st century.
The Chocolate Chip Cookies – Chocolate Production
Production of the chocolate chip is very labor-intensive. The process involves removing cacao beans from pods; then fermenting, drying and roasting them; to develop flavor and reduce bitterness.
Cacao beans then crushed to a thick paste known as chocolate liquor. The liquor can further be processed into two components: cocoa solids and cocoa butter. There are about 53 percent cocoa butter and 47 percent cocoa solids in the liquor.
Chocolate liquor blended with cocoa butter in varying quantities; to make different types of chocolate, including dark, milk and white. The chocolate liquor can also be cooled and molded into blocks known as unsweetened baking chocolate.
Dark chocolate produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. Milk chocolate is chocolate with powdered or condensed milk added to it. White chocolate does not contain any cocoa solids. As it is made with sugar and fat (like cacao butter or vegetable oils).
If you’re curious, here’s Mrs. Wakefield’s Original Toll House Cookie Recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- One teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (11-oz. pkg.) semi-sweet chocolate morsels
- 1 cup chopped nuts
Set oven to 375° F. In a small bowl, mix flour, salt, and baking soda and set aside. In a larger bowl, cream butter and sugars and add vanilla extract. Blend until smooth and creamy. Add one egg and beat well. Add the second egg and beat well. Gradually fold in flour mixture and stir in chocolate pieces. Drop a tablespoon size dollop onto baking sheets and bake cookies until golden brown or for around 10 minutes. Remove from oven and allow to cool on trays for 2 minutes before transferring to a wire rack to cool completely.
Chocolate Chip Cookies Bonus Facts:
Ruth and Kenneth Wakefield sold the Toll House Inn in 1966 and the new owners turned the building into a nightclub. In 1970, the Saccone family bought the building and restored it to its original 1700s Cape Code style. On New Year’s Eve, 1984, the Toll House burned to the ground and never rebuilt. The site, the birthplace of the first chocolate chip cookie, marked with a sign and now home to an ice cream shop.
There are 7 billion chocolate chip cookies eaten in the United States every year; with about 50% of those homemade cookies.
Nabisco’s “Chips Ahoy” Chocolate Chip cookies are the second-highest selling cookie in the United States. Oreos hold the number 1 slot.
The Chocolate Chip Cookie is the official state cookie of both Massachusetts and Pennsylvania. The Pennsylvania “state cookie” status proposed in 1996 by 4th Grade students at Caln Elementary school. Previously, the officially named state cookie of Pennsylvania had been tied up in a legislative battle between the Nazareth sugar cookie and the oatmeal chocolate chip cookie.
More Facts about The Chocolate Chip Cookies
The world’s largest cookie was a chocolate chip cookie; made by the Immaculate Baking Company on May 17, 2003, in Flat Rock, North Carolina. It was 40,000 pounds and 102 feet in diameter. The giant cookie broke up and sold in commemorative boxes; raising $20,000 for the Folk Artists Foundation Museum. The record officially recognized by Guinness World Records in 2008. Previously, the record for the world’s biggest cookie also a chocolate chip cookie; an 81-foot diameter cookie made by New Zealand’s Cookie Time Company in 1996.
If it wasn’t for airplay on The Betty Crocker Cooking School of the Air, the Wakefield chocolate crunch recipe may not have risen to fame quite so quickly. Betty Crocker is not and has never been a real person. The radio program that launched the chocolate chip cookie to legendary status voiced and scripted by home economist Marjorie Child Husted; who was also responsible for inventing the Betty Crocker brand character.
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