Food date:  2017.017

The mastermind behind chocolate chip cookies? Drum roll please…Mrs. Ruth Wakefield of the Toll House Inn in Massachusetts. In 1930’s, Mrs. Wakefield decided to cut up her bar of chocolate and add the pieces to her drop cookie recipe—and behold, an American classic was born. She displayed some savvy business sense when she made a deal with Nestle. They printed her recipe on their semi-sweet chocolate packages; she received a lifetime supply of chocolate.


Some FFF’s for the CCC’s (Fun Food Facts for Chocolate Chip Cookies):

Mrs. Wakefield’s chocolate chip cookie recipe continues to be featured on Nestle’s semi-sweet chocolate chip packages.

When searching the number of chocolate chip cookie recipes, Google shows about 1,380,000 in the results section. I opted not to review all of them at this time. I’ll have to get back to you on that one…million. I grew up on Mrs. Wakefield’s recipe from the Nestle package. Today, I made King Arthur’s Chewy Chocolate Chip Cookies.


I often keep cookie dough in the freezer for easy baking. I freeze them in small logs but sometimes will go the extra effort to freeze individual cookie balls. As I highly recommend having home made snacks at the ready, here are some tips to freeze cookie dough:

King Arthur Flour’s Chewy Chocolate Chip Cookies from their Bakers Companion All Purpose Baking Cookbook 10th Anniversary (2003)

12 tablespoons softened unsalted butter

1 1/4 cups light brown sugar, firmly packed

1/4 cup light corn syrup

2 teaspoons vanilla extract

3/4 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg

2 1/4 cups unbleached all-purpose flour

1 cup chopped toasted nuts (optional)

2 cups semisweet or bittersweet chocolate chips

Preheat oven to 375 degrees Fahrenheit.

“Beat the butter, light brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, and baking soda and then mix in the egg. Beat well. Beat in the flour, then stir in the nuts (if using) and chocolate chips. Drop cookie dough by rounded tablespoons onto lightly greased or parchment-lined sheet pans. (I use a cookie scoop and parchment paper.) Bake for 12-14 minutes, just until lightly browned at the edges.”

Cool for a few minutes on baking sheet then transfer to wire rack to completely cool. Shore in airtight container.


I noticed a few chocolate chip cookie pictures on Instagram this month. We do not need a special occasion for them but perhaps comforting foods are needed for the cold season and recent world events. On the day we honor one of our nation’s best, we need to reminded of like-mindedness and finding support in others. Hopefully Dr. Martin Luther King liked chocolate chip cookies. I’d like to think he did.


Happy baking,

L. Marie

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