The Chocolate Chip Cookie is the most famous cookie in America. It was invented in 1930 by Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. The story goes that one day she decided to add small chunks of a Nestle’s Semisweet Yellow Label Chocolate bar to her butter cookie dough. These ‘chocolate chip’ cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had already developed, and was selling, small chocolate morsels (or chips) in a yellow bag. Nestle then went on to buy the rights to the Toll House name and to Ruth Wakefield’s ‘chocolate chip’ cookie recipe. They called her recipe “The Famous Toll House Cookie” and printed it on the back of the Yellow bag of chocolate chips.
These cookies are made with unsalted butter and a combination of white and brown sugars which produces a rich and chewy cookie with caramelized edges. Chocolate chip cookies also happens to be one of my favorite snacks. Rather than using oil or butter, I’m going to include applesauce. That way, I can eat my cookies with minimal guilt. Using applesauce gives the cookies a lighter texture as well as reducing the fat content. Sometimes I like to add oats since oats apparently lower cholesterol levels thus reducing the risk of heart disease. Plus, I think oats combines with chocolate chips just as well with raisins. If you would rather use raisins or small chunks of dried fruit instead of chocolate chips, then by all means, you can do that.
For this recipe, you will need:
- 3/4 cup of pastry flour
- 1/2 cup of whole wheat flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 large egg
- 1/2 cup of unsweetened apple sauce
- 1/3 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla
- 1 16 oz of bittersweet/semi-sweet chocolate chips.
Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat egg. Add the sugars and continue beating till well dissolved. Pour in the applesauce and vanilla and mix until incorporated.In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and oats (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
Using an ice cream scoop, drop even amount of dough on the cookie sheets. Bake about 8 – 10 minutes , or until golden brown around the edges. Cool completely on wire rack.
Yields 24 – 30 cookies