Nigella Lawson shares her recipe for delicious chocolate chip cookies (2024)

FAQs

Who traded her famous cookie recipe to the Nestle Corporation? ›

Ruth Graves Wakefield, the inventor of the chocolate chip cookie, traded her secret recipe to Nestle in exchange for a lifetime supply of chocolate.

Using butter in cookies

“You can mechanically shove air into it by creaming. Warm butter is not able to hold onto it, so you're going to get a denser dough.” When using warmer or melted butter, cookies will struggle to lift and lighten, resulting in a cakier texture, like brownies.

Brown sugar is acidic, which means its best friend is alkaline baking soda; when combined, they activate, Wonder Twins–style, to produce carbon dioxide. Both sugars are hygroscopic, so they compete with flour to soak up moisture from the dough, but brown more so than white.

Toll House cookie

The most notable chocolate chip cookie recipe was invented by American chef Ruth Graves Wakefield in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts.

A Deal Is Struck with Nestlé

On March 20, 1939, Ruth Wakefield signed an agreement with Nestlé that gave the company the right to use her chocolate chip cookie recipe and the Toll House brand. Reports indicate that Ruth Wakefield received one dollar as part of the deal.

He is the founder of the Famous Amos chocolate-chip cookie, the Cookie Kahuna, and Aunt Della's Cookies gourmet cookie brands, and he was the host of the adult reading program, Learn to Read. Wallace Amos Jr. Tallahassee, Florida, U.S.

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Baking soda is good indefinitely past its best by date, although it can lose potency over time. You can use a rule of thumb—two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action, it is still safe to eat.

What happens if you don t use baking soda in a cookie recipe? ›

Yes, it is possible to bake cakes and cookies without using a leavening agent such as baking powder or baking soda. However, these leavening agents help to create a lighter and more airy texture in baked goods by producing gas through a chemical reaction. Without them, your baked goods may turn out denser and heavier.

around 1938. Toll House owner, Ruth Wakefield, expected the chocolate chunks to melt making.

The chocolate chip cookie was created by accident.

In the 1930s, Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added broken chocolate bar pieces into her cookie batter thinking that they would melt. Instead, the classic dessert was born.

Overlooked No More: Ruth Wakefield, Who Invented the Chocolate Chip Cookie. Legend has it that Wakefield was trying a variation on a butterscotch dessert when she decided to let the chocolate chips fall where they may. Since 1851, obituaries in The New York Times have been dominated by white men.

In 1939, Wakefield sold Nestlé the rights to reproduce her recipe on its packages (supposedly for only $1) and was hired to consult on recipes for the company, which was said to have provided her free chocolate for life.

The original recipe was created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts.

It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt.

Sometime in the 1930s Wakefield came up with the recipe for chocolate chip cookies. She chopped a Nestlé semisweet chocolate bar into small pieces and dropped them into a cookie batter. The chocolate remained in chunks and did not melt. She called it the Toll House Chocolate Crunch Cookie.