The invention of chocolate cookies is attributed to Ruth Graves Wakefield. In the 1930s, Wakefield, who ran the Toll House Inn in Massachusetts, experimented by adding chopped chocolate to her butter cookie recipe. The result was the creation of the first chocolate chip cookie.
In 1938, Nestle reached an agreement with Wakefield to print her recipe on their chocolate bars, and they began producing Nestle Toll House chocolate chips, making it easier for people to recreate the iconic chocolate chip cookie.
“Indulgence has a new name, and it’s spelled F-U-D-G-E C-O-O-K-I-E-S. Brace yourselves for a journey through the luscious world of these heavenly delights. Picture warm, gooey centers surrounded by a slightly crispy exterior, making every bite a moment of sheer bliss. In this blog post, we unravel the secrets, the joy, and the sheer magic behind the creation of fudge cookies.“
Start by melting those bittersweet chocolate chips and butter together on low heat, stirring till it’s nice and smooth. Let it cool a bit. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract till it’s all well mixed. Gradually mix in that melted chocolate, stirring till it’s smooth as silk.
Now, in another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Slowly add this dry mix into the wet one, just till it’s combined. Don’t overdo it. Toss in those mini chocolate chips and nuts, fold ’em in real gentle-like. Cover the dough and let it chill for 30 minutes.
While the dough’s chillin’, preheat your oven to 350 degrees and line two baking sheets with parchment paper. Take spoonfuls of that cookie dough and plop ’em on the sheets, giving ’em some space, about 2 inches apart. Bake for around 8-10 minutes, just till those cookies have a bit of a crack on top but are still soft in the center. No need to overbake, dear!
Once they’re out, let them cool on the baking sheets for 5 minutes before moving them to a wire rack. Let the cookies cool completely, and there you go – some Midwest lovin’ in every bite!
Ingredients:
- 3/4 cup all purpose flour
- 12 oz bittersweet chocolate chips
- 1/2 cup mini semisweet chocolate chips
- 3 eggs
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup chopped nuts (optional)
Instructions:
- Melt the bittersweet chocolate chips and butter together over low heat, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs, granulated sugar, brown sugar and vanilla extract together until well combined.
- Gradually add the melted chocolate into the egg mixture, stirring until smooth.
- In another bowl, sift the all purpose flour, cocoa powder, baking soda, and salt. Gradually add dry mixture to the wet and mix until just combined. Fold in the mini chocolate chips and nuts.
- Cover and chill for 30 minutes.
- While the dough is chilling, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for approximately 8-10 minutes, or until the cookies have a slightly cracked appearance on the surface but are soft in the center. Don’t overbake!
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Let cool completely.