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  • Overview
  • Simple Steps to Success
  • Salty and Sweet
  • Our Favorite Recipes
  • Delicious Variations

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EVERYTHING YOU NEED TO KNOW ABOUT

Chocolate Chip Cookies

America’s favorite cookie? Yes indeed, for most of us a chocolate chip cookie is the classic, a favorite since childhood and still the treat we turn to, whether with an espresso or a glass of milk. They are easy to make and require only a handful of ingredients that you’re likely to already have in the kitchen -- butter, eggs, sugar (often both granulated and light-brown sugar), flour, a leavening agent such as baking powder, vanilla extract, salt, and of course, chocolate chips.

 

Beyond that, things can get complicated. Should the cookies be soft and chewy, thin and crispy, or cakey? Nuts or no nuts? What type of chocolate is best? Chocolate chip cookies are a relatively new invention, said to have been created by in 1938 by Ruth Wakefield, the owner of the Toll House restaurant in Whitman, Massachusetts, who was well known for her desserts. Before Wakefield started cutting up Nestle chocolate bars and adding the pieces to her cookie dough, if chocolate was added to a cookie, it was always melted first. Wakefield’s first cookies were tiny -- barely two bites -- but the chocolate chip cookie now comes in many sizes and seemingly endless permutations. Most bakers (and eaters) agree these treats are best served warm, and that’s usually not a problem -- they taste so good that they go fast.

America’s favorite cookie? Yes indeed, for most of us a chocolate chip cookie is the classic, a favorite since childhood and still the treat we turn to, whether with an espresso or a glass of milk. They are easy to make and require only a handful of ingredients that you’re likely to already have in the kitchen -- butter, eggs, sugar (often both granulated and light-brown sugar), flour, a leavening agent such as baking powder, vanilla extract, salt, and of...

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All About Chocolate Chip Cookies

recipe

These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.

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recipe

Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend the four-inch ones for the best texture.

recipe

Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap. Let the kids help measure everything, stir the ingredients together with a spoon, then scoop, roll, press, and bake! Oh yeah, simple never tasted so good.