Ruth Wakefield was baking her regular divine butter cookies at her Toll House Inn in 1938 and one time she decided to chip some chocolates and add it to the batter expecting the chocolate to melt. Lo behold! The chocolate remained as soft chips thus going on to give birth to the world loved choco chip cookies. Ruth then wrote to Nestle about her discovery and the even then corporate choco giant printed her recipe on their wrapper in return giving Ruth a lifetime supply of delicious chocolate.
Back home Gautam Ganapthy's beautiful photographer mamma shared her way of baking her divine choco chip cookies with her DIL and Kavery then passed on this magical recipe to me. Trust me, it is easy.
Cream 1/2 a cup of butter in a bowl until light. To this add 3/4 cup sugar which in turn constitutes of half brown sugar and half white sugar. Gently whisk till the sugar butter mix is light and creamy. Now add one egg and whisk well for 3 mins. Fold in 1 tsp vanilla essence.
In a separate bowl, sieve 1 cup flour with 1/2 tsp salt and 1/2 tsp baking soda. Gently blend in the flour mix to the creamy batter and once well blended, add 3/4 cup of choco chips. Once again fold in the chips gently and well into the mix.
Heat your oven at 350 degrees centigrade. Place butter paper on your baking rack and just blob little cookie dough with your hand on the paper one after the other. Bake for about 20 mins. This amount of dough should make you a batch of about 20-25 approximately. When you allow the baked cookies to stand, they become firm.
A cup of milk, a cookie and your book, sleep sweet soon!
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