“It was the hugest cookie I’ve ever seen! It was huge in diameter, it was huge in width, it was HUGE!” —Samantha, recipe tester, age 11
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spray inside bottom and sides of 9-inch springform pan with vegetable oil spray.
In medium bowl, whisk together flour, baking soda, and salt.
In large bowl, whisk melted butter, brown sugar, and sugar until well combined. Add egg and vanilla and whisk until smooth.
Add flour mixture to butter mixture and use rubber spatula to stir until just combined and no dry flour is visible, about 1 minute. Add chocolate chips and stir until evenly distributed.
Use rubber spatula to scrape cookie dough into greased springform pan and spread dough into even layer covering bottom of pan.
Place springform pan in oven and bake until cookie is golden brown and edges are set, 18 to 22 minutes.
Use oven mitts to remove springform pan from oven (ask an adult for help). Place springform pan on cooling rack and let cookie cool in pan for 30 minutes.
Generations of kids and grown-ups have baked and eaten chocolate chip cookies.
We have just one person to thank for the chocolate chip cookies we know and love: Ruth Wakefield. In the 1930s, Ruth and her husband ran a restaurant in Whitman, Massachusetts called the Toll House. Ruth invented a recipe for Toll House Chocolate Crunch Cookies to serve with ice cream for dessert at the restaurant. Her original recipe contained both nuts and chocolate chips.
In 1939, Ruth gave the Nestlé company the right to use her cookie recipe and the Toll House restaurant’s name—and an American legend was born. If you’ve ever seen a package of Nestlé Toll House chocolate chips, you’ll find Ruth’s now-famous recipe on the back. Even today, her cookies are a perfect pairing for a scoop of ice cream!