The Summerland Advocate-Messenger - Reliable, Trustworthy Reporting, Capturing The Heartbeat Of Our Community

While there is no debate as to WHO created the original chocolate chip cookie, there is some "controversy" as to HOW this classic cookie came to be.

According to a story on nestle.com: "It all started back in 1938. 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. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born.

"Ruth's 'Toll House Crunch Cookie' recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all-time."

So was this a "happy accident" or, as the Sugar Association notes, "the truth is a bit more practical"?

From the association's website: "Ruth Wakefield was no amateur baker running out of ingredients. In fact, she had a degree in household arts and built Toll House's reputation for outstanding desserts. The iconic chocolate chip cookie was likely the result of diligent testing and recipe development."

Whether deliberate or by accident, there is no doubt her recipe has become one of the most popular of all time. It even inspired a classic "Friends" episode, "The One With Phoebe's Cookies," in which Monica tries to figure out Phoebe's grandmother's secret cookie recipe. Batches and batches of cookies later, Phoebe mentions that her grandmother got the recipe from her French grandmother, "Nestlé Toulouse." Well, you know the rest of the story.

Today there is no shortage of chocolate chip cookie recipes, but in honor of National Chocolate Chip Cookie Day on Aug. 4, I'm sharing a few of my favorites in addition to the one that started it all.

Original Nestlé Toll House Chocolate Chip Cookies

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-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts (Optional; if omitting, add 1 to 2 tablespoons all-purpose flour)

Preheat oven to 375 degrees 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.

Makes 5 dozen cookies.

Pan Cookie Variation: Preheat oven to 350 degrees F. Grease a 15-by-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.

Recipe from: Nestle

This has been a family favorite for years, but I have no idea where it originated. It's super easy to make. A single batch doesn't make all that many, but this recipe is easy to double or even triple.

Coconut Chocolate Chip Cookies

2 cups crushed graham cracker crumbs

1 cup sweetened, shredded coconut

6 ounces semi-sweet chocolate chips

1 (14-ounce) can sweetened condense milk (NOT evaporated milk)

Pinch of salt.

Chopped nuts (walnuts or pecans)

Preheat oven to 325 degrees F. Line cookie sheet with parchment paper. This is a necessary step because these cookies are sticky and will stick to even a non-stick pan if it isn't lined.

Drop dough from a teaspoon onto the cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, or until the bottom of the cookies is slightly browned.

Makes 2 dozen.

I've tried a lot of chocolate chip cookie recipes over the years, but my mom discovered this one from Crisco and it's hard to beat. They live up to their name - crisp around the edges and chewy in the center, it's got all the qualities of the perfect cookie. Personally I think it's using only brown sugar and pecans that set them apart.

Ultimate Chocolate Chip Cookies

3/4 cup butter-flavor Crisco shortening

1-1/4 cups lightly packed brown sugar

1 egg

2 tablespoons milk

1 tablespoons vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.

Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy.

Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.

Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.

Stir in semi-sweet chocolate chips and pecans.

Drop dough by heaping spoonfuls onto baking sheet leaving about 3 inches between cookies.

Bake at 375 degrees F for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked – do not over bake) or 11 to 13 minutes for crunchy cookies.

Cool in pan for 2 minutes, then remove to cooling rack.

Makes about 3 dozen cookies.

Recipe from: Crisco

I originally got this recipe from a friend while in college. I've seen it since on the Quaker Oats website.

Double Chocolate Oatmeal Cookies

1-1/2 cups sugar

1 cup butter or margarine, softened

1 egg

1-1/4 cups water

1 teaspoon vanilla

1-1/4 cups flour

1/3 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups quick-cooking oatmeal

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

Combine sugar, butter, egg, water and vanilla and mix well. Add remaining ingredients and stir until well combined. Drop from a teaspoon onto cookie sheet. Bake for 8 to 10 minutes.

Makes 3-1/2 dozen.

Recipe from: Quaker Oats

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]