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–+ servings

Chocolate Chip Cookies

The chocolate chip cookie has been around for 84 years.  America’s most popular cookie has a fascinating history. Invented by Ruth Graves Wakefield, proprietor of the Toll House Inn in Whitman, Massachusetts. Ruth was well regarded for her colonial recipes that she baked, cooked and served to her guests at the Inn. 
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Course: Dessert, Snack
Keyword: almond cookies, chocolate, chocolate chip cookies, Ruth Graves Wakefield, Toll House
Servings: 24 cookies

Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark brown sugar packed firmly
  • 12 Tablespoon butter softened at room temperature
  • 1/2 cup granulated white sugar
  • 1 Tablespoon honey
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon almond extract
  • 1 1/2 cups semisweet chocolate chips

Instructions

  • In a medium bowl, place the flour, baking soda, and salt.  Whisk ingredients together. Set aside.
  • In a standing or a large mixing bowl, place the brown sugar, softened butter, granulated white sugar, and honey. Using the beaters of the mixer, beat on high speed until ingredients are well combined, about 2 minutes.
  • Add in the egg, egg yolk, and almond extract.
  • Mix again until well combined, pausing the mixer to scrape down and around the sides of the bowl.
  • Carefully add in the flour mixture with a spatula.  Stir to incorporate.  Then, with the mixer on low speed, mix until combined.
  • Add in the chocolate chips and stir to incorporate.
  • Combine the dough into a ball, cover with plastic wrap and refrigerate for a minimum of 1 hour, or overnight.
  • When ready to bake, position the oven racks inthe top third and center of the oven.
  • Preheat the oven to 325 F. degrees.
  • Line two large baking sheets with parchment paper.
  • Using 2 tablespoons of dough per cookie, roll the dough into balls and place dough about three inches apart onto the prepared baking sheets.
  • Bake for 9 minutes. Then, rotate the positions of the sheets from top to bottom and front to back.  Continue baking for another 9 minutes, or until cookies are lightly browned on the edges. (Total 18-20 minutes.)
  • Transfer to a wire rack.  Cool cookies completely.
  • Continue this process until all dough has been used.
  • Store in sealed container or freeze for future use.

Notes

To freeze - Roll cookies into balls and freeze on a parchment lined baking tray.  Once frozen, place in a plastic bag and keep in freezer until ready to bake.  Place frozen dough on baking tray, bake as noted above.  Add 2-3 extra minutes of baking time since dough is frozen.
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