The perfect homemade chocolate chip recipe

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Today, on food for the soul, I will be showing you how to make the perfect chocolate chip cookie recipe. These cookies turn out crunchy on the outside. But moist in the inside you and your family and friends will love this chocolate chip cookie recipe. So if you like content like this, please subscribe to the channel. Hit the thumbs up on the video. Share the video, and I hope you enjoyed a video.Thank you for watching A bibleverse of the video Just as he who called you is holy, so be holy in all you do; for it is written: "Be holy, because I am holy." —1 Peter 1:15-16 The history of chocolate chip cookies The first widely known and published chocolate chip cookie recipe is the Toll House Chocolate Crunch Cookie recipe, created by Ruth Graves Wakefield in the late 1930s. Wakefield ran the Toll House Inn in Whitman, Massachusetts, where she developed the recipe and included it in her 1938 edition of the cookbook Toll House Tried and True Recipes. The original recipe is still printed on the back of Nestlé semi-sweet chocolate chip bags today. Original Toll House Chocolate Crunch Cookie Recipe Yields: 2 to 3 dozen cookies Prep time: ~30 minutes Cook time: 10 to 12 minutes Ingredients 1 cup (2 sticks) unsalted butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 2 large eggs, beaten 1 tsp. baking soda dissolved in 1 tsp. hot water 2¼ cups all-purpose flour, sifted 1 tsp. table salt 1 cup chopped nuts (optional) 2 cups (12-ounce package) Nestlé semi-sweet chocolate morsels 1 tsp. vanilla extract Instructions Preheat the oven to 375°F. Combine the dry ingredients: Sift the flour and salt together in a small bowl. Cream the butter and both sugars in a large mixer bowl until creamy. Add the beaten eggs and mix well. Then stir in the vanilla extract. Dissolve the baking soda in the hot water and add it to the creamed mixture. Gradually beat in the flour mixture. Stir in the chocolate chips and nuts (if using). Drop by rounded tablespoonful onto ungreased (or lightly greased) baking sheets. Bake for 9 to 12 minutes, or until golden brown. Cool on the baking sheets for a few minutes before moving to a wire rack to cool completely. The modern version of the recipe on the Nestlé Toll House website is largely the same, with minor variations in measurements and instructions.