Happy Chocolate Chip Day!!! (or is it on May 15th?) You should always have a good chocolate chip cookie recipe. Whether it’s something you that you develop on your own, or find something that you love, keep one in your baking arsenal. Usually when we think of chocolate chip cookies, many of us think of the good ol’ Toll House cookie. This recipe came about in 1937 at the Toll House Inn which was owned by Ruth Graves Wakefield and her husband. She wanted to make some of her favorite cookies for her guests but was missing a key ingredient. But she did have on hand a semi-sweet chocolate bar (made by Nestlé) which she crumbled up and mixed into the dough. She thought that the chocolate would melt and spread out into the mixture. To her surprise, the chocolate held its shape which she thought was weird but decided to serve it anyway. It was a big hit, and thus the Toll House Chocolate Crunch cookie was born. Now right on the bag of Toll House chocolate chips, it lists the date of origin at 1939. That’s when Ruth and Nestlé settled into an agreement where she could get chocolate for life and Nestlé got to print the recipe on some of its packaging. Here are a couple of links (here and here) that you should check out to find some additional info. Exciting stuff!!!
On to some recipes. Now everyone should be familiar with the tried and true Toll House Cookie recipe. If not, just go check out a bag of Nestlé Toll House Chocolate Chips. Now I won’t be making those, but I did come up with a couple of recipes — Chocolate Chip Molé cookies and Cardamom Scented Chocolate Chip Cookies. Let’s talk about the latter one here. The recipe isn’t too far from your basic cookie recipe, save for one step where I infuse some melted butter with the cardamom. Not too complicated, right?. Here’s what you need:
- 2 sticks of unsalted butter
- 12 cardamom pods
- 2 1/3 c. flour
- 1 t. baking soda
- 1 t. salt
- 1 c. sugar
- 1/4 c. brown sugar
- 2 eggs
- 2 c. chocolate chips
1. Melt the butter in a small saucepan with the cardamom. When melted, let simmer on the stove on low (if it is too high the butter will burn!) for about 30 minutes. The cardamom should swell. Set aside to cool and re-solidify.
2. Preheat your oven to 375 degrees F.
3. Sift together the flour, baking soda, and salt into a large mixing bowl. In the bowl of a mixer, cream together the cardamom butter, sugars, and vanilla. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the flour mixture to the butter mixture. Mix well until just combined. Do not over mix! Gently fold in the chocolate chips.
5. Drop cookies onto a sheet pan and bake for about 15 minutes. Cool on a wire rack. Eat up!
Notes — This does have a lower proportion of brown sugar when compared to other recipes. I did this so that the cardamom could stand out and not be overpowered by the molasses in the brown sugar. You can change this if you like. . . You may have noticed that the cookies in the pictures are a little bit dark. There is a good reason for this. I was out of brown sugar, so I tried to make my own which should just be some regular granulated sugar and some molasses. Now I don’t know why I didn’t use a measuring cup, but I ended up putting waaaay too much molasses. But the cookies still tasted great and you could still taste the cardamom throughout, just not as much as it should have. Hence the previous “note”. The second batch turned out better. . . You could try this with some other herbs / spices. I’m sure cinnamon would be great in this or maybe some cloves. Maybe some peppercorns to make a variation on pfeffernüssen. Lemon peel and ginger sound good too!