Believe it or not, everyone’s favorite chocolate chip cookie is now over 80 years old in the year 2022.
The original recipe was created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts.
The delicious mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook “Tried and True,” and was intended to accompany ice cream.
The recipe became so popular that it showed up on Betty Crocker’s influential radio program, further cementing its reputation as America’s go-to cookie.
While there are numerous questionable stories about the cookie recipe’s origins, from chocolate accidentally falling into cookie batter to a rushed last-minute replacement ingredient miracle, the truth is a bit more practical.
Ruth Wakefield was no amateur baker running out of ingredients. She had a degree in household arts and built Toll House’s reputation for outstanding desserts. The iconic chocolate chip cookie was likely the result of diligent testing and recipe development.
Here is our healthy version of chocolate chip cookies. This recipe has been tried and tested and we love it!
I make a big batch and cook enough cookies for the night. Then I make cookie dough balls with the rest of the cookie dough and freeze them.
When you are ready to bake, take them out of the freezer and let them thaw, for about 30 min to an hour, and then cook them at 350’ for about 10 min. If you do this you can have fresh cookies whenever you want!
Chocolate Chip Cookies
1 Cup butter
1 Cup Sucanat w/ Honey or brown sugar
1 Cup sucanat or white sugar
1 Teaspoon Vanilla
2 1/2 Cups fresh soft white wheat flour or all-purpose flour
1 Cup oatmeal
1/2 Cup ground flaxseed (grind in blender)
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt
1 1/2 Cups unsweetened dried coconut
2 Cups chocolate chips
1/2 Cup almonds or pecans (optional)
Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste. Add eggs and vanilla and beat well.
Mix dry ingredients and stir into creamed mixture.
Add coconut and chocolate chips, and nuts if you are using them.
Make into 1inch balls and place on uncreased cookie sheet 2inches apart. A cookie scoop works great at making perfectly round cookies.
Bake at 350' for 10 minutes. Makes about 5 dozen cookies.
An excerpt is taken from the Sugar Association