Chocolate Chip Cookie

chocolate-chip-cookieWelcome Back to Easy Desserts,

 Where has the time gone?  It’s been 2 years and 30+ fun-filled blogs since I first started blogging for SupaCute Dessert.  I’ve enjoyed sharing some of my family recipes and/or finding new takes on recipes to share with you for different holidays/occasions.  As I write this post I show no signs of stopping.  I have some unique things planned in the months ahead and hopefully, a Munchkin will be able to help.  He’s always asking, “When can I help you again Aunty?” (He’s almost 5 and his sentences are becoming more grammatically correct. However, I miss the days of hearing “me help?”, but like all kids they grow up and learn to speak properly.)

In this month’s post, we’ll be learning about the Chocolate Chip Cookie.  There are fun ways to make this dessert; 1 as a Cheesecake and the other with a pudding.  I’ll be making the Cheesecake version (but if you want to make the pudding version just substitute the Cheesecake for Vanilla or White Chocolate pudding [I call that version my Milk & Cookies Parfait]).  I’ll be using SupaCute’s Jili cups for my Chocolate Chip Cookie Dough Cheesecake Parfaits.


photo credit: Pinterest
((picture of Ruth Graves Wakefield))

Chocolate Chip Cookie History:

The chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its unique ingredient. Chocolate Chip Cookies were invented in 1938, by Ruth Graves Wakefield.

One night at the Toll House Inn, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies (a popular old colonial recipe), to serve to her guests. However, shortly after she started, she discovered that the baker’s chocolate she used was out. So she decided to chop up some of her block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Expecting the chocolate to melt and disperse through the cookie dough as regular her baking chocolate would; but the chocolate pieces instead retained their individual form, softening to a moist, gooey melt. And that’s how the chocolate chip cookie was born.

These original chocolate chip cookies proved to be such a scrumptious success that Ruth had no choice but to repeat the recipe. She called her new invention the “Chocolate Crunch Cookie” and published the recipe in several Boston and New England newspapers. When her Chocolate Crunch Cookie recipe was featured on an episode of The Betty Crocker Cooking School of the Air radio program, the popularity of the humble chocolate chip cookie exploded and the cookie soon became a favorite all across America.


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As the popularity of the Toll House Chocolate Crunch Cookie increased, the sales of Nestlé's semi-sweet chocolate bars also spiked. Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate.  Nestlé printed Ruth’s recipe, by this stage called “Mrs. Wakefield’s Toll House Cookies”, on the chocolate labels and even started to score their chocolate bars and include a special chocolate chopper so people could easily make the chocolate chips for their cookies. This continued until 1939 when Nestlé introduced their own brand of conveniently pre-chopped chocolate- the small chocolate buttons still known today as “Nestlé’s Toll House Chocolate Morsels”.


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During WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in CARE (Cooperative for American Remittances to Europe) packages from back home with soldiers from other parts of the United States. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world requesting her recipe. Thus began the nationwide craze for the chocolate chip cookie.

The traditional recipe of Chocolate Chip Cookies combines a dough mixture composed of butter and both brown and white sugar, semi-sweet chocolate chips and vanilla. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.

Chocolate Chip Cookie Dates/Years:

May 15th National Chocolate Chip Day
June 17th Ruth Graves Wakefield’s birthday
August 4th National Chocolate Chip Cookie Day


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In 1963, Chips Ahoy! cookies enter supermarkets.


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In 1967 Famous Amos cookies were invented.


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Appearing in 1969, The Cookie Monster (at this point unnamed) makes his debut on the first episode of Sesame Street.


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During 1991, Ben and Jerry were credited with bringing chocolate chip cookie dough ice cream to the world in a big way that year.


photo made by Dessert Girlie

On July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie. (I looked for a “Welcome’ sign but I didn’t see one I thought that they would have so I made my own based on the one I saw off  If you are from Massachusetts and read my posts then maybe you can suggest this sign)


What You’ll Need:

Cookie Crumble Layer:
       chocolate chip cookies (for convincing I used cookies already baked and crunchy)
       2 tablespoons butter or margarine, melted
Cheesecake Layer:
       1 box cream cheese pudding
       1 cup milk
       1 package whipped cream cheese (8 oz)
        5-8 cookie dough balls –optional
       1/2 cup mini chocolate chips

Second Crumble Layer (optional):

       chocolate chip cookie crumble
       2 tablespoons butter or margarine, melted


Chocolate Chip Cookie Layer Part 1:

Place cookies in the food processor and pulse until a crumble is made.  Add the melted butter/margarine and stir till well incorporated.   Fill cups to the line (which is close to a 1/8 of a cup).  Set some aside for the top, if you are doing the top too.


Cheesecake Layer:

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer.  Add the milk and pudding to the whipped cream cheese.  Mix until smooth, then add the chocolate chips.  Fill the cup a little at a time adding some of the cookie dough balls if you like (recipe towards the end of the post).  Leave a few inches for the top to add more crumble if you like.


Finishing Touches, Chocolate Chip Cookie Layer Part 2:

Use the remaining crumble to top of your cups and refrigerate until ready to eat.



Enjoy these treats for about a week when covered or unless the dairy expires before.

Bonus Recipes-

For fun, I thought I’d share Mrs. Wakefield’s original Chocolate Crunch Cookie (or closest thing I could find it online).  I’m also including my “Eggless” Cookie Dough recipe so you can add some to the “Cheesecake Layer” if you want the extra taste of Chocolate Chip Cookie to your Parfait.

Chocolate Crunch Cookies ~



2 1/4 cups flour
1 teaspoon salt
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1 teaspoon soda

1 teaspoon hot water
1 teaspoon vanilla
3 cups semisweet chocolate chips
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  1. Sift flour together with salt and set aside.
  2. Cream together butter and sugars. Add the eggs mixing until combined. Dissolve baking soda in hot water and add alternately with flour mixture. Add vanilla and mix until thoroughly combined. Stir in chocolate chips. Cover and refrigerate for 36 to 48 hours.
  3. Preheat oven to 375°F. Scoop out rounded tablespoonfuls refrigerated dough and roll between hands into a ball. Place onto a parchment-lined baking sheet and press ball down to flatten. Bake for 7 to 9 minutes or until golden brown. Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.

Eggless” Cookie Dough ~


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5 tablespoons brown sugar
6 tablespoons sugar
4 tablespoons soften butter
1 teaspoon vanilla extract
3 tablespoons milk
1 cup flour
1/2 cup chocolate chips 


  1. In a medium bowl, mix together the sugars and butter until smooth.
  2. Stir in vanilla and milk. Work in the flour and chocolate chips until well blended.
  3. Shape into a log and freeze for an hour or so.



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Until next time …

Dessert Girlie


May 14, 2018 by Monique Moussan
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