Reported to be America’s favorite cookie (half of the cookies baked in American homes are chocolate chip), this national obsession started out as a mistake. In the 1930’s, Ruth Wakefield, of Whitman, Massachusetts, was running a B & B, the Toll House Inn. One evening she experimented to make a chocolate butter drop cookie. Fresh out of baker’s chocolate, she broke up a bar of semisweet chocolate that had been a gift from Andrew Nestle of the Nestle Chocolate Company. The dark chocolate did not melt as expected, but the cookies tasted delicious so she served them anyway. They were SO good, in fact, that she made them over and over, had the recipe published in several newspapers, and struck a deal with Nestle that they could put her recipe on their bars only if they supplied her with free chocolate for her cookies at the inn. The company originally supplied a small chopper in the package to make it easy for home cooks to break the chocolate for the recipe but, in 1939, the chocolate chips that we know today were invented.
TIP: Always use real butter (we prefer unsalted). Choose semisweet (dark) morsels over milk or other varieties.