Chocolate chip comfort cookies are timeless classics. You can eat them as a sweet snack, or at any moment when you need a sweet boost for your day. They are the best comfort food, period.
We love making them for a sweet Saturday or Sunday snack, along with our afternoon coffee or tea. We always save a couple of them for after dinner. We know it’s not healthy but we can’t resist them!
Homemade cookies taste so much better and they are not that difficult to make. Additionally, you don’t need a lot of time to make them. Some minutes of preparation and 8 minutes of baking for each batch and you will have a tray full of delicious cookies.
The perfect chocolate chip comfort cookies are crispy, sweet, and chewy – with lots of chocolate of course! With this simple recipe, you can make these classic American cookies yourself.
Many times, when making food, we almost never realize that each food has its own history. We never really pay much attention. However, we believe that it’s important to know where dishes come from and this is why every time we can, we include information on how the dish originated.
Chocolate chip cookies are a made-in-America recipe and this year they celebrate their ninety-first anniversary. In fact, they were invented in 1930 by Ruth Wakefield, a woman who owned the Toll House restaurant in Whitman, Massachusetts. The first time the original recipe was mentioned was in the cookbook Tried and True, published in the second half of the 30s.
In 1939, Ruth sold the rights of the recipe and the Toll House name to Nestlè.
In 1966 Ruth and his husband sold the restaurant and retired. Unfortunately, the restaurant does not exist anymore.
Did you know that the most famous cookies in the world were made by accident? Ruth Wakefield used chocolate bits while making her cookies, thinking that they would melt but they did not!
Well, this is one of our curiosities, but here you will find some more:
- The biggest chocolate chip cookie weighed 18 kg and it was 32-meter large. Find out more here.
- Their first name was Butter drop do cookies; their second name “Chocolate Crunch cookies”.
- The first chocolate chip cookies were the size of a quarter. Over time, their size increased (luckily!).
- It seems that in the USA every year 7 million chocolate chip cookies are eaten!
To make sure your comfort cookies are irresistibly delicious, here are some tips you can have a look at:
- Follow the measurements of this recipe extremely carefully.
- For chocolate chips, you can use any chocolate you prefer. The better the chocolate, the better the cookies will be.
- To make sure your cookies have the classic crispy and chewy consistency, remember not to keep them in the oven for too long.
Following this recipe, you will have chocolate chip cookies that won’t fail to impress any cookie lovers.
How to store them
If you have made an extra batch of chocolate chip comfort cookies and would like to eat them on a different day, the good news is that they can be left out in the open for 2-3 days. Leave them on a tray and cover them with a cloth. Pay attention to avoid warm surfaces.
You can of course store them in the refrigerator and this is always recommended. In both cases, though, the texture will change after 2-3 days so we suggest you finish them earlier. Otherwise, feel free to store them in the freezer for up to three months. Use an airtight container to keep them fresh.
Once taken out of the freezer, heat them up in the microwave for 10-20 seconds, and enjoy the amazing taste of these chocolate chip cookies!
Chocolate chip comfort cookies
- 225 grams salted butter softened
- 200 grams sugar
- 200 grams brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 360 grams flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon salt
- 350 grams chopped chocolate
- Preheat the oven to 190°C. Chop the chocolate in chunks.
- Mix flour, baking soda, baking powder and salt in a bowl.
- In another bowl, cream together butter and both sugars until combined. Then beat in eggs and vanilla and mix until fluffy.
- Mix in the dry ingredients until well combined.
- Add chopped chocolate and mix well.
- Make balls (2-3tbsp of dough) from the dough and place them on a baking tray lined with baking paper.
- Bake in the oven for 8-10 minutes.
- Let the cookies sit on the tray for a few minutes before removing them to cool.
- You can replace vanilla extract with 2tsp of vanilla sugar with 2tsp of water.
Don’t flatten the balls when shaping them, they will do it by themselves in the oven.
Take the cookies out when they are just turning brown. That way you’ll have perfectly baked cookies. They will look somewhat doughy but that is how they are supposed to look like at this point.
Nutritional information shall not be used for medical reasons.