The Perfect Chocolate Chip Cookies

| May 15, 2016

chocolate chip cookiesToday is National Chocolate Chip Day, making it the ideal time to celebrate one of America’s most favorite sweet treats.

Invented in the 1930s, Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts added broken chocolate bar pieces to her cookie batter. She expected the chocolate to melt into the batter, but instead she became the inventor of the chocolate chip cookie.

After Nestlé acquired Wakefield’s recipe, they gave Ruth a lifetime supply of chocolate and made what we now know as the tollhouse chocolate chip cookie, a household name. Over 50 percent of Americans prefer chocolate chip cookies to all other varieties.

In our family every day is Chocolate Chip Cookie day, although there is always a dispute as to whether they should be chunky or crisp, soft or crunchy, big or small, dark, semisweet or milk chocolate. Such the case, I am always experimenting to find the universal combination that appeals to all my family members.

I finally hit the jackpot this past Mothers Day with the perfect cookie. I knew this because some tried sneaking the leftovers aside to bring home, while others requested a batch for their next birthday.  I couldn’t use nuts, or any ingredients made in a factory that processes nuts since my granddaughter is highly allergic and I am extra careful.  Surprisingly, Hersey’s chocolate chips seem to be the only popular brand that are nut free and fortunately, I had some on hand.

The cookies were delish, with just the right amount of crunch on the outside and softness on the inside. Hersey’s milk chocolate chips added an ideal amount of chocolate sweetness.

Why not try my new favorite chocolate chip cookie on National Chocolate Chip Cookie Day?

Here is the recipe:




  • 1-3/4 cups all purpose flour
  • ¼ cup cake flour
  • 1 tsp. baking soda
  • 2 sticks softened salted butter (I use salted butter instead of adding salt)
  • ¾ cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 tsps. hot water
  • 2-1/2 cups Hersey’s milk chocolate chips


Preheat the oven to 350 Degrees.

Line the cookie sheets with parchment paper.

Sift both flours and the baking soda together.

Cream the butter with an electric mixer on medium low speed for 3 minutes. Add the brown sugar and continue mixing for 2 more minutes at the same speed. Add the granulated sugar and mix for an additional two minutes. Beat in the eggs, one at a time until thoroughly incorporated. Blend in the vanilla extract and hot water and beat for another minute. Be sure to scrape the sides of the bowl regularly. 

At low speed, blend in the flour mixture about half at a time until the flour is completely mixed in.  Blend in the chocolate chips by hand.

Place rounded mounds of dough (1 or 2 tablespoons, depending on your size preference) about 3 inches apart.

Bake for 13 to 14 minutes until they are golden. Transfer to a cooling rack. Freeze, eat or store in a tin. 

Enjoy and make sure you have lots of milk!


Charlotte Goldblatt





Filed in: Daily Dish