The Gooey, Chewy, Chocolate Chip Cookie

The chocolate chip cookie was invented in 1938 by Ruth Graves Wakefield. She had originally wanted to make chocolate cookies for her guests, but short in bakers’ chocolate, decided to break up a Nestle’s chocolate bar, thinking the chocolate would melt in the oven. However, the chocolate Wakefield had used, softened, creating the chocolate chip cookies we all know and love today. Here’s my take on chocolate chip cookies.


1/2 cup butter, softened

1/4 cup coconut oil, melted

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 egg

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 1/4 cup dark chocolate chips


In a large mixing bowl, beat the butter and coconut oil until combined/creamy. Mix in the sugars at medium speed until grainy and fluffy. Then, beat in the egg and vanilla extract. Once finished mixing, scrape the sides of your bowl with a spoon if needed. In another mixing bowl, combine flour, cornstarch, baking soda, and salt. Gradually mix this mixture into the wet ingredients on low-speed. Once combined, the dough will be thick. Add in the chocolate chips until distributed throughout the dough. Spoon the dough onto a layer of plastic wrap and cover tightly. Chill the cookie dough for 1 hour.

Once the cookie dough has chilled completely, remove from fridge and let sit out at room temperature for 10 minutes. Now, preheat your oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with butter or coconut oil. Set to side.

Work the cookie dough with your hands, forming about 1 tbsp. of dough. Space your balls of dough about 1 inch apart on your prepared baking sheets. Bake for 10-15 minutes. When your remove the cookies from the oven, they will look VERY soft. Do not be alarmed. They will eventually harden once cooled. Let cool for 5 minutes of the baking sheets before removing to a cooling rack.

Enjoy! Makena šŸ™‚

, . “Creator of the Chocolate Chip Cookie”. All About Chocolate Chip Cookies. . . 30 April 2017


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