What Makes for the Perfect Chocolate Chip Cookie?
Everyone has a sweet tooth, and today is the day to succumb to your cravings because it’s National Chocolate Chip Cookie Day. And we are in the perfect state to celebrate because this iconic treat was invented in Whitman, Massachusetts – by mistake.
In 1938, Ruth Wakefield attempted to make chocolate-flavored cookies by using chunks of chocolate at the Tollhouse Inn. The rest was history and the chocolate chip cookie was born.
Whether you prefer dark or milk chocolate, hard or soft-baked, let’s all pretend the calories don’t count when it’s a national holiday. The only question is, what makes a chocolate chip cookie perfect?
For me, it has to be soft-baked. While my mom is a wonderful cook, she seems to falter when it comes to baking. There have been many batches of cookies burned in my house growing up. I think, on some level, it scared me from ever wanting hard-baked cookies. No one likes a cookie with a black burn on the bottom.
Throughout the years, I have been betrayed by oatmeal raisin cookies. I see one on a plate, bite into it with anticipation of gooey, chocolatey goodness, and get blindsided by a soggy raisin. Therefore, I would most likely pass on celebrating any oatmeal raisin national holidays, but it certainly grew my love for chocolate chip cookies even more, specifically made with milk chocolate and a cold glass of 2% milk.
According to these SouthCoasters on Facebook, here is what makes a cookie perfect:
– Becky G. says it needs to be a little crispy on the outer edge and soft and gooey on the inside, warmed up with a little ice cream.
– Nancy C. says they definitely need to be soft baked and warm. “They’re just like chips, you can’t only have one," she said.
– Gazelle needs it to be warm.
– Joseph G. says it must remain soft.
– Lori P. is adamant that you MUST use butter.
Is your mouth watering yet? Celebrate accordingly.