Cookie staple
has rich past

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Many food products were created out of experimentation, necessity or purely by accident. Chocolate chips are one those yummy products that resulted from a little bit of experimentation to enhance an already popular cookie.

The basics: In the 1930s, Ruth Wakefield, proprietor of the Toll House Inn in New Bedford, Mass., was known for the delicious cookies she baked for her guests. During one baking session she decided to break small bits of Nestle semi-sweet chocolate bars into her sugar cookie recipe in hopes that they would melt and create a chocolate sugar cookie. To her surprise, the bits of chocolate became softer, but held their shape.

The cookie's popularity spread and was noticed by the Nestle company, which made a deal with Wakefield to carry her recipe on the wrapper of the chocolate bar. In return, Wakefield was given a lifetime supply of chocolate. In 1939, Nestle created the semi-sweet morsel to make baking the cookies easier. The morsels resembled dots of chocolate with small tails on top and became known as chocolate chips. The cookies were named for Wakefield's Toll House Inn.

Selecting: Chocolate chips are sold most commonly in 12-ounce bags. They come in semi-sweet or milk chocolate and range in size from mini to regular and jumbo. White chocolate, butterscotch and peanut butter chips also are available.

Storing: Unopened bags may be stored in a cool, dry area for a month or so. Chips can be refrigerated, but may turn whitish because of the cocoa butter. Ideal storage is at 60 to 70 degrees.

Use: Chocolate chips can be enjoyed straight out of the bag, but cookies remain the most popular use. They can also be melted in the microwave at short intervals (be sure to stir between heatings), or in a heavy pan over very low heat.

Where to buy: Chocolate chips can be found at all supermarkets, usually near other baking ingredients. Prices vary depending on amount, but generally range from $2 to $3 a bag. Look for great sales this time of year as cookie-baking reaches its peak.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

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