The first time I made chocolate chip cookies was in 2011/12, when I bought a box of chocolate chips to bake a chocolate cake. There was a coconut chocolate chip recipe at the back of the box. I used the recipe for a church bake and share initiative. However, I baked the cookies for longer to make biscuits, as I was not used to the texture that cookies give, which is chewy.

Later, I relocated to another place and lost the box, I went back to the shop looking for the same box, but they had a new designed box, with no recipes. Since then, I have been creating my own versions. And I try not to bake them often, because that would be unhealthy. 

Since discovering better chocolates, I have stopped using chocolate chips but use real quality chocolate. In this recipe I use two versions of chocolates, dark and milk (but 60% cocoa). This has been my go recipe for some time, I love the nutty tasty that the browned butter gives. That way, I don’t have to add nuts in the cookies.

There are apparently many made-up stories about the origins of the chocolate chip cookie recipe, from chocolates accidentally falling into the cookie batter to a rushed last-minute replacement of ingredient miracle, the truth is a bit more practical. 

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.

It is said that, the original recipe for chocolate chip cookies was created in the late 1930s by Ruth Wakefield, who famously ran the Toll House restaurant in Whitman, Massachusetts. The delicious mix of crispy cookie and melted chocolate chunks first appeared in her 1938 cookbook “Tried and True,” and was intended to accompany ice cream. In 1939, Wakefield sold the rights to use her recipe and the Toll House name to Nestle.