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Thursday, May 15, 2014

Happy National Chocolate Chip Lovers Day...#chocolatechipday

It is hard to imagine where we would be without the invention of chocolate chips.
In 1937, Ruth Graves Wakefield, Whitman Massachusetts, while working at the Toll House Inn, added cut-up chunks of semi-sweet Nestle chocolate bar to a cookie recipe.  Due to the cookies being such a huge success, in 1939 Wakefield signed an agreement with Nestle to add her recipe to the chocolate bar’s packaging.  In exchange for the recipe, Wakefield would receive a lifetime supply of chocolate.    The Nestle brand Toll House cookies are named for the Inn.
A small chopping tool was initially included with the Nestle chocolate bars however in 1941, they, and other competitors, started selling the chocolate in chip or morsel form.
Semi-sweet was the original flavor of chocolate chips.  Today the flavors come in bittersweet, semi-sweet, mint, white chocolate, dark chocolate, milk chocolate, and white and dark swirled.
There are recipes, of all kinds, available that include chocolate chips, some of which are recipes for cakes, breads, bars, pies, cookies, muffins, frosting,  pancakes, waffles, trail mix, ice cream and many more.

You may want to try one of the following “tried and true” chocolate chip recipes:
Some people like eating chocolate chips straight out of the bag!
Happy National Chocolate Chip Day!


print recipe header

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies


15 mins
9 mins
15 mins
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

  • Its not just sweet treats we celebrate today, other calendar holidays today are :
    International Day of Families
    National Endangered Species Day
    Hyperemesis Gravidarum International Awareness Day  
    TSC Global Awareness Day (Tuberous Sclerosis Complex)
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  1. Yummy. I want some cookies now. :)

    1. Ohh me too, I had to make cookies yesterday after writing that post, the girls saw that picture and we pigged out on warm cookies and milk...mmmmmm


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