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Chocolate Chip Cookies

A drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient.

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  • Jun 30, 2011
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Fresh from the over they're warm, gooey, and reek of that special combination of sugar and chocolate in every bite! You KNOW you want one right now!

There are few such things as bad chocolate chip cookies. The bad ones are just sugar cookies with chocolate chips placed sparsely throughout. The good ones - lord are there EVER a lot of them - have the chocolate as the main attraction, not just the side bar, and this is so easy to figure out that most corporate entities like Keebler even have it figured out. Even school cafeteria cooks can make good chocolate chip cookies!

Consisting of cookies with chocolate chips, the chocolate chip cookies is an American masterpiece of culinary simplicity. To me, they should be soft and have enough chips to get a good amount of chocolate in every bite. That fresh-from-the-over warmth is also a big help, but if it's a well-made cookie, the warmth is optional.

To make them at home, most of the chocolate chip cookies I've baked consist of various ingredient combinations of butter, flour, baking soda, salt, white sugar, brown sugar, vanilla, and eggs with some chips. I always use semi-sweet chips - milk chocolate chips create too much of a sugary sweetness.

The chocolate chip cookie, I've read, was invented in the 1930's when a woman who was baking bought a large block of chocolate which she cut up and tossed into her cookie dough, expecting the chocolate to melt and combine with the dough. That didn't happen, of course, but you have to imagine what her reaction was when she saw the everyone loved the things anyway.

Chocolate chip cookies are now an indelible part of American culture, and thank god for that!

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June 30, 2011
I may be weird, but I actually like making chocolate chip cookies, without the chocolate chips. A lot of it has to do with the whole sweetness factor though, so maybe I'll take your tip and use semi-sweet, or even Baker's unsweetened chocolate. Shoot, you're twisting my arm! :P
June 30, 2011
Yeah, I'm good at that!
June 30, 2011
OK. You convinced me. That wasn't very hard was it? Think I'll pick some up tonight while I'm out.. A fun review!
June 30, 2011
You'll thank me later!
More Chocolate Chip Cookies reviews
review by . December 13, 2010
I love cookies, especially chocolate chip, but there is no doubt in my mind that not all cookies are created equally. This recipe comes from my Aunt Carol, who has always made the best chocolate chip cookies. Ingredients needed: 2 sticks room-temp butter (minus 1 tbs) replace the one tbls of butter with 1 tbls of crisco 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 2 1/2 cups flour 1 tsp salt 1 bag milk chocolate or semi-sweet chips 1/4 cup of heath …
review by . December 19, 2008
My favorite recipe for soft chewy chocolate chip cookies...    3/4 stick Crisco butter flavor shortening sticks  1 1/4 cups firmly packed light brown sugar  2 tbsps. milk  1 tbsp. vanilla extract  1 large egg  1 3/4 cups all-purpose flour  1 tsp. salt  3/4 tsp. baking soda  1 (6 oz.) pkg. semi-sweet chocolate chips (1 cup)    Heat oven to 375 degrees. Beat shortening and brown …
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Nicholas Croston ()
Hi! I'm here in part to plug my writing and let everyone know that I'm trying to take my work commercial.      Now, what about me? Well, obviously I like to write. I'm … more
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chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.

The chocolate chip cookie was accidentally developed by Ruth Wakefield in 1933. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant in the 1930s. The restaurant's popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favourite to be cooked in American homes.
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