Hip, Hip Hooray! It’s National Chocolate Chip Day!

Today is all about the chip – the chocolate chip. πŸ™‚ Now, that’s a day to celebrate for sure! Chocolate chips are, most certainly, a very important part of many a baked good and even sone non-baked items like chilis.

Chocolate chips are also an integral part of growing up. How many times do you remember watching your (*insert family member here) make cookies or even offering to help just so you could help lick the bowl? Licking chocolate chip cookie dough straight from the spoon while smelling freshly baking cookies was like heaven to me! Seriously, it didn’t get any better than that!

Here’s a little chocolate chip trivia for you. Do you know the who, what, where, when and why of Tollhouse cookies? Well, in the 1930s, an incredibly smart woman named Ruth Graves Wakefield was making cookies for her guests at her Toll House Inn in Whitman, Massachusetts. She ran out of baker’s chocolate and decided to use some semi-sweet chips instead. And the legendary cookie was born! Did you know that 25% off all cookies baked in the U.S. are chocolate chip?Β  (Honestly, I wouldn’t have been surprised if that number were higher – chocolate chip cookies rule.)
Β Β  *information from punchbowl.com

Cookies!

This recipe comes from the Cook This, Not That cookbooks. Know what that means? It’s lighter and lower in fat than regular chocolate chip cookies! Win!

This recipe only makes about a dozen cookies but they are large and chock full of dark chocolately goodness. If you want to mix it up, you could certainly sub in milk or white chocolate chips or even peanut butter chips. Or both! Feel free to throw in a handful of walnuts or pecans and boost the heart-healthy fats. Another win! Can’t you just smell them? You know you want one. πŸ™‚

What’s your favorite baking memory from when you were a kid?
What’s your favorite cookie?

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Chocolate Chip Cookies
Makes about 12 cookies

8 tablespoons (1 stick) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1/2 cup dark chocolate chips
Flaky sea salt (optional)

1. Preheat the oven to 375 degrees.

2. In a mixing bowl, thoroughly mix the butter, brown sugar, and granulated sugar until creamy. Stir in eggs and vanilla until well incorporated. Add the baking soda, salt, and flour and mix until the dough comes together, being careful not to overmix. Stir in the chocolate chips.

3. Drop the dough onto a baking sheet in balls about 3 tablespoons in size, leaving at least 3 inches between cookies.

4. Bake until the edges are golden and the middles are just barely set. Remove from the sheet, sprinkle with a bit of sea salt (if using) and cool on a wire rack.

Per cookie:
190 calories, 8g fat (5g saturated), 16g sugars

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– jennifer

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