Happy National Chocolate Chip Cookie Day! Whether you're more of a crisp and crumbly kind of fan, or you prefer yours soft and chewy, this all-inclusive celebration requires only one thing: a sweet tooth. Oh, and plenty of chocolate.
Ever wonder how the chocolate chip cookie came to be?
The cookie was created in the 1930s by Ruth Wakefield at the Toll House Inn in Whitman, Mass. According to Nestle, Wakefield added bits of chopped chocolate to a batch of butter cookie dough, expecting the chocolate to melt into the cookies as they baked. To her surprise, the chocolate held its shape. The chocolate chip cookie was born, and history was made.
So what makes a cookie crisp or chewy? A large number of factors -- ratio of ingredients, size of the cookie, oven temperature and baking times -- can play into the spread and final texture of a cookie.
Fat is often key to texture, with recipes typically calling for butter, margarine or shortening: Butter-based cookies typically tend to be more crisp than those made using shortening (butter has a lower sharper melting point and can cause the dough to spread, shortening melts at a higher temperature to generally give cookies crisp edges and chewy centers), while margarine-based cookies often vary depending on the amount of water in the fat. Keep in mind that the type of fat used will also affect flavor.