If you're in the market for a signed copy of Tasting History, there's still time to get them before the holidays! Diesel Bookstore - www.dieselbookstore.com/tasting-history-signed Watch me try some British biscuits over on Sorted Food: kzfaq.info/get/bejne/mapkZLtpysiyop8.htmlsi=mNFznBVLDslt6FB2

In the summer of 1967, I was in boot camp for the Navy. Some of the guys would get letters from their wives or girlfriends asking them how they'd liked the chocolate chip cookies that they'd sent. The only problem was that they hadn't received them. One guy wrote to his wife, asking for some very "special" chocolate chip cookies, and she shipped a batch --- made from chopped up Ex-Lax instead of chocolate chips. We didn't see our company commander for two days, and from then on, everybody got their cookies.

My grandmother raised four children during WWII. When she told you how to make something, it was like a flowchart: “Use X. But if you don’t have X, use Y and Z. And if you don’t have Z, use a little Q…” My grandfather used to warn people not to listen to her because “she’ll mess you up!”

The fact that chocolate chip cookies are less than a century old is a little mindblowing. They've always been THE standard cookie in my mind.

Ruth Wakefield was actually a brilliant businesswoman. You can't patent a recipe in the US, so it was going to get out anyways, or Nestle could have come up with their own version in-house. What she negotiated with Nestle was that they could print her recipe on the bag for $1, a lifetime supply of chocolate, and a consulting deal....as long as they also included a number for customers to order her Toll House cookbook. Which she made piles of money off of. She also got free advertising for her Toll House Inn and restaurant. Her net worth was around $5 million, not adjusted for inflation.

The reason your "depression era" cookie recipe was so sticky: the shortening has changed! A few years ago all shortening in the US changed over to a non-trans-fat version (usually palm kernel oil). This makes the shortening quite soft, and drastically impacts baking. The best way to correct this is to reduce the amount of liquid in the recipe. Perhaps cooking down the maple syrup would do the trick.

I work as a maintenance technician for Nestle. Where we make chocolate chips and refrigerated cookie dough. The main machines I am responsible for are the depositors that make the chocolate chips or, as we call them "morsels." The morsels you used, almost guaranteed, came from our plant and "my" depositors. It's pretty cool to see you did a video on this.

My mother worked at the Toll House and I grew up listening to her tell great stories about famous people who she served at the Toll House. The waitstaff could not write down anybody's order, it all had to be memorized. I grew up on the myth that they were a happy accident when they were out of cocoa powder, so Ruth used the chopped up chocolate hoping it would spread to make a chocolate cookie. I enjoyed listening about the other myths and the reality. My mother is 84 now and she still fondly recounts her days spent at the Toll House. I remember when it burned down and the loss that was felt in our neck of the woods. I can't wait to show my mother this video! I'm sure a few tears will be shed while my mother reminisces. Thank you so much for this episode; it warmed my heart!

Advice from someone that worked at a cookie store: * cream your sugar and butter together until it’s a light tan/cream color, however the longer you do this the lighter and fluffier they’ll be. * Don’t add your chips/toppings at the end, because the chips will fall out of the dough. Add them in right *before* the dough is finished mixing, before it begins to pull away from the sides of the bowl. * scrape the bowl! You want everything uniformly mixed to get a consistent dough * The eggs are done mixing when the dough has a velvety look and an oily sheen to it

Anyone else find it a delight when Max does his Radio Announcer Voice?

History is often broken down into eras and ages: The modern era, the nuclear age, the information age, etc. I think we ought to add an age for pre and post chocolate chip society. I just can't imagine living in the former.

There’s a ridiculously good Thai restaurant near me. The owner hands out her recipes to anyone who asks. She said that no two cooks are going to come up with the exact same product and she said change whatever you want

Love your videos. Just wanted to let you know that a "teaspoon" for measuring your cookie dough was not a measuring teaspoon, but the spoon you have in the silverware drawer, use on the table & eat with. It was also always heaping, so a half would have been about 3/4-1in ball. It was one of the last strange recipe measurements.

It's sometimes hard to believe chocolate chips are younger than the GI generation and some of the Silent Generation.

Genuinely surprised this cookie is so young. Chocolate chip cookies seem like they've been around forever.

Dear Max, I'm battling some intense food poisoning right now. Smells are incredibly triggering. Despite that, your video is a tonic for my violent gullet. Thank you for this video. All the best, Ben (who normally does not write comments like letters)

When you said she missed out on the opportunity to get rich-- I think she knew EXACTLY what she was doing. You said it yourself-- she was a home ec teacher. Home economics teaches, among other things, household management, budgeting, and finances. (My mom was a home ec teacher.) But my mother also taught that recipes (like garden seeds) are for SHARING, and I think that's exactly what she did. She'd already gotten her value from the cookies (free advertising for the inn!). What she was doing, for the token price of $1, was sharing her recipe with the rest of the world. (Brava.)

Yess! I have a handwritten copy of the recipe written BY RUTH! It was passed to me from my grandmother! ive since gotten it laminated and photocopied and the copy is what i use today, but keep the original in our fire safe with the passports. and before even getting a few minutes in, you're absolutely right, they're crispy and buttery! such a staple of my childhood!

I was in the Peace Corps 45 years ago. Not much foodstuffs was available. No chocolate chips or brown sugar. So we made brown sugar by adding molasses to white sugar. We chopped up a candy bar for chips. Worked great! A little taste of home!

Laughed right out loud at "fig newtons are a form of self punishment". I preferred fig newtons, and more so the other fruit newton cookies over chocolate chips cookies while growing up because my mom's homemade chocolate chip cookies always tasted bitter to me, likely because of the amount of the baking soda in the recipe she used.

Hey Max, you can still get the yellow label semi-sweet chocolate bar! They're labeled as "Baking Bars" nowadays. Idk if they come in 7oz bars (or larger) anymore because the couple I have are only 4oz. 😁

Ok, I was not expecting an episode of Tasting History to bring a tear to my eye, but here we are. That WWII recipe cookie looks, (and even sounds like when bitten) my grandmothers cookies from when I was a little kid. She's been gone about 30 years now. But now in early December is about when she'd start baking big batches of 12 different cookies for Christmas. Thanks so much for this episode, it was as bittersweet as those old chocolate bars.

I once toured an air craft carrier. The chocolate chip cookie recipe was pasted on the wall next to a massive mixer. It included 110 pounds of chocolate chips and 1 quart of vanilla extract.

My mom was a child of the 30's-40's. She made the original "chocolate chip cookies" ( no nuts for me) and they were crunchy. She shipped me a box when I was stationed in Germany. They broke up into little pieces and I had chocolate bits (cookies?) for months. Best gift I ever got.

Max once again with the hard hitting history research. Someone has to get the cookie claims right! Forcing himself through numerous batches of cookies, he leaves with a winner and gets our appreciation for his sacrifices.

It's crazy to think that something as deceptively simple as the chocolate chip cookie is only 100 years old. That was basically last week in comparison to all of human history. Also, it speaks to Ruth Wakefield's expertise as a baker that the rationed version is still tasty; not a lot of substitute food is that good.

My Mom was a teenager in tge 1930s when they came out. When they were visiting their aunt after they came out they all decided to make them. But their aunt demanded they use unsweetened bakers chocolates instead of the semisweet chocolate. The aunt won and they were made with bitter chocolate and they were terrible. My Mom was laughing about it when she told me this story, further cementing my Aunt's status as a tyrant.

Grew up on the Depression version, My Mother was from that Era and the ones you made look identical. Still my preferred Cookie.

Hobart mixers are awesome! They are the precursors to KitchenAid and are TOUGH. You can still get the vintage ones, but you might have some cleaning to do. A lot of them are pretty dirty, due to age and all that. It helps if you know something about small motors because usually something needs to be replaced. Take care of them though and they'll probably last another 50+ years.

My grandma was born in 1926, and has been gone for 6 years now. Food was her love language to us, she was always feeding everyone. She loved making chocolate chip cookies, and as a teenager I asked her for her recipe, expecting some closely kept family secret recipe, and she said it was just the recipe from the Nestle chocolate chip bag :) always loyal to the brand as well.

My great grandma used to make these cookies when my great uncles went overseas in WW2. My grandpa was still a boy at the time and he said she was always so tense while making them because she was baking them in a wood fire stove. She had to modify the time everytime so as not to burn them and she didnt want to waste them by hurning them. They hadnt gotten a modern oven yet as they lived in rural Kansas.

My mom showed me how to make Chocolate Chip cookies as a kid and I make some at least every 3 months now! I made them with Crisco butter flavored shortening two or three times but with white and brown sugar and it was definitely more sticky in dough form! I just made a batch of cookies with whole wheat flour a few days ago and they are a bit darker when cooked! I learned to store them with a slice of bread and they stay soft and chewy!

While watching this, my mind drifted back to my childhood in the 1960's and my grandmother would make up a batch from scratch. Oh the wonderful aroma and taste of those fresh baked cookies. Thanks so much for sharing 😀

I still remember the first time my mom let me “help” in the kitchen. It was this recipe. Those were the best cookies ever. And I didn’t even burn myself😊

I think my favorite story about WWII rationing is the fact my great grandparents were sugar hoarders. He had one of the biggest sweet teeth out there and couldn't bear the thought of reducing the sweetness of his morning cup or having fewer desserts. So he built a hidden sugar safe in the pantry, although I was never sure how they kept it stocked. We have wondered if later owners of the house ever found the safe and what was in it (if anything).

When she said 1/2 teaspoon, she did not mean measuring spoon, she meant the kind you eat with. You even showed a picture of a girl, under her supervision, spooning the cookie dough onto a sheet.

With regards to the recipe saying use half a teaspoon of dough per cookie they probably were talking about tea spoons like you have in a tea set rather than the modern measurement used for modern recipes as it wasn't until after the war that standardized measuring devices became common in the kitchen and most people just used whatever cup, tea spoon, table spoon or whatnot that they had in their kitchen. This is actually common still, as my wife from the former USSR whenever she's making something just uses her coffee cup and standard spoons whenever making something rather than exact measuring cups or spoons.

If you want the chewy variety like Max refers to rather than crunchy or crumbly texture, decrease flour by 1/4 cup and granulated sugar by 1/4 cup, increase brown sugar by at least 1/4 cup, add a spoonful of black molasses (honey is an okay substitute too) and I highly recommend the bottom rack of a convection oven for even cooking. You won’t really need to press them down, they’re going to bake super flat but stay really soft for days and won’t fall apart into crumbs all over the place when you bite into them. 👍

fig newtons are just a branded form of the "fig roll". So, you absolutely _can_ make them at home, absent the branding, though it's not a very common homemade cookie to bake in the US.

Ahhh. Just got home from a 12 hour night shift, and here’s Max to cheer me up! Thank you Max! ❤️

Thank you! After watching this my husband immediately headed to the kitchen to make cookies :) As the primary cook in the household I'm both delighted to not have to do it and mildly terrified he's going to find some way to destroy my kitchen.

In response to "You don't really bake fig newtons at home," my grandma made them all the time. They were much better than the store-bought ones, of course. Also, I find it interesting that my grandma was also born before chocolate chip cookies. Just goes to show how recent some things are that have become such a staple of our society!

In one of my college theatre classes, we had to create child-friendly short skits/plays dramatizing the creation of famous things - Levi's jeans, ice pops, etc. My group did Mrs. Wakefield and the chocolate chip cookies. So neat to see the story now on your channel.

Thank you max for bringing me fun videos to watch before I go to sleep for another twelve hour day. You are my comfort food and I appreciate your work.

I saw your book at Barnes and Noble today, and decided to pick it up. I love it!

the way Max described the ww2 ration friendly cookie really really reminded me of my grandma's cookies. soft but crispy, not as sweet, but definitely something good on a cold autumn afternoon when you flew halfway cross the country to see your mom's side of the family. I'll have to call her and see if she's got the recipe on hand, i wonder if its simillar

Toll House cookies were a staple of my childhood. My mother made them often, but at Christmas, she would double the amount of chips and nuts per batch, making them super special.

When I was growing up, I had rather adverse reactions when consuming refined sugar (better now, thank goodness) but my mother still made all sorts of sugar-free alternative goodies... Like, ALL of them; if you could make it with honey or maple syrup instead, she did. She clearly didn't want me to feel left out of all the treats families had. lol Your ration-friendly cookies are probably closer to what I grew up with, than the other ones. But as always, it's really neat to hear the history behind some of the main foods people take for granted all over. ;) Thank you, as always, for putting all that work into it. :) PS: Have you ever done an episode on stroganof? I can seem to find it in a search on your videos page... but then, I might not be spelling it correctly.

I'm always excited every Tuesday to watch one of your videos during my lunch break. They're a real comfort. I work at a bakery as their dishwasher, and it's a true delight to be able to immerse myself so much in a food atmosphere. To smell the bacon being sizzled, fresh bread being pulled out from the oven, the cinnamon and sugars as they bake various delicious cookies, etc. Today's special just happened to be meatloaf, mashed potatoes, corn, and as my dessert I got to enjoy nibbling on a chocolate chip cookie.~ :)🤎

Please do brownies next! They have an interesting history, too. Mildred Brown "Brownie" Schrumpf was an amazing person and too interesting to pass up not learning more about.

This was such a fun video! My grandma and her sisters all worked at the tollhouse restaurant in their teens. It's fun hearing the true story in your epic story telling style.

I possess the Betty Crocker cookbook with the recipe for Toll House Chocolate Chip Cookies and I remember making them with my mom. That page in the cookbook is to this day stained with three generations of cookie dough. The picture of "Betty Crocker" on the back of the book resembles my mother who passed away when I was 20. These cookies will always have a special place in my heart.

Growing up in the early 1950's these cookies were always called toll house by my aunts who always made them .....they looked exactly like those you displayed. They were the first cookie I learned how to bake. Sadly my baking skills did not last, but warm memories of this treat make me teary eyed. They still remain toll house cookies to me.❤

So fun! I’m serving in Bulgaria for a Christian non profit caring for Ukrainian refugees. We can get chocolate chips here, and I have made these numerous times, one of the little girls I care for , they are her favorite. I made her a big batch for her birthday present, she was very happy to say the least 😀

Max - if you want a truly crisp chocolate chip cookie, you need to make them like a friend from college used to. She was allergic to every grain except rice, so she made hers using the Toll House recipe but substituting rice flour. They came out very crunchy, malty, wonderful. We always asked her to make them, and if she brought them to a party, they were the first food to disappear.

And now I'm super hungry for chocolate chip cookies. Speaking of collabs, I wonder how insane it would be if you and Dylan Hollis were to talk baking lol

Hi from the UK! 🇬🇧 Just to say we do actually call chocolate chip cookies 🍪 "cookies." Cookies for us are usually your classic cookie dough...where it's softer. However, if it's crunchy and has chocolate chips, it is also a cookie. Everything else is a "biscuit"...custard creams, Rich Tea...they are biscuits. Loving your channel ❤️ I recently discovered it, and I am hooked! 😊.

Glad you gave a shout out to eating pre-made chocolate chip cookie dough straight out of the tube. You're absolutely right. That is 100% the best way to eat it!

When I was a teenager and we were traveling from Wyoming to Missouri for Christmas, my mom found a new recipe for chocolate chip cookies. We weren’t allowed to eat any until we got in the road! They were terrible! My mom’s cookies 🍪 were always so good, she was embarrassed and promptly threw the recipe away when we got home and wrote a complaint letter. We all laughed for years to come. Thanks fir the memory

This has easily become one of my favorite channels. I’m currently binging. Been having a really bad bout of depression and I’m finally starting to feel it let up a little. Your witty commentary and delicious goodies has been a huge help, even if your intention was just to spread some tasty history haha.

I use unsalted butter and I always double the amount of vanilla in any recipe that calls for it. I have also gotten pretty good at reducing the recipe to about 1/4 of the original recipe when you just want a few cookies.

The WWII recipe sounds a lot like my grandmas, which makes sense as she grew up around then. Her recipe also calls for shortening and really doesn't need to refrigerate. Regarding the teaspoons, I have gathered through experience that this is basically taking a couple of spoons meant for tea and scooping with the two onto the baking sheet. Basically you round off the scoop with the other spoon.

Max, congratulations on your '30s-'40s newsreel voice! You do it well, and it definitely spices up the episode.

This is what I love about using different sweeteners together, you actually get depth in the sweetness.

I discovered a method of making BROILED chocolate chip cookies that everyone loves. I think this is because the higher temperatures in the broiler result in caramelized sugars within the cookie. An added benefit is that they take only 4 minutes (depending on the broiler) to cook. If you're curious about how to make them, let me know and I'll send the details. Spoiler alert: it's really simple.

One thing it doesn't tell you when creaming the butter and sugar, my mom taught me to whip it till it looks like whipped cream almost white. It takes a good 5 minutes of whipping. Makes all the difference

Honestly surprised that the chocolate chip cookie is less than a hundred years old given how widespread and popular they are.

Good job, Max. I made the WW2 version of the cookie today. I had to bake them for the 15 minutes per the recipe. Also, the chilled dough was not sticky for me; very firm and easy to place on the baking sheet. The cookies came out like my Mom’s cookies 55+ years ago. I know she used shortening more than butter in her baking. Great memories and a great recipe. Thank you for sharing this WW2 version, and for all of your presentations. Happy New Year to you and your loved ones.

Of all the fancy desserts I've made, I don't think any of them beats a simple but well executed chocolate chip cookie, or brownie.

I was just sitting here trying to decide what to make for breakfast. As luck would have it, I have all the ingredients for CC cookies. I think the universe is giving me a sign.

My family's favorite Chocolate Chip Cookie recipe was always, and is Chocolate Chip Oatmeal . very similar to this the original recipe you shared, but with shortening and oatmeal. I have made it with butter instead, both are good. My mom would have been 92 yesterday so, ours was likely a variation of that original recipe. The big difference, we mixed it by hand, as to not over mix it, makes for a more softer ooie gooie cookie with we preferred. The recipe calls for a tablespoon of water which i never add because it make the dough too wet. Always wondered about that, now I realize it must have been the left over idea of dissolving the baking soda. Thanks for sharing

I absolutely love learning all about food history!

Might be interesting to do an episode on the $250 Neiman Marcus cookie recipe. We still have the recipe printed out on the green and white printer paper that you tore the little holes off of because I think my mom found it on the early internet. We had to have made thousands of them when I was growing up.

Having sent out fair share of care packages, to our dad on a Navy ship, the crisper cookie won’t go off as fast. However, they can get pulverized. We wrapped my dad’s boxes completely in duct tape as they took a beating. One box was nearly destroyed. It was intact with the contents only because of the solid covering of duct tape. Dad ate the cookies crumbs with a spoon. We also learned that popcorn made the best packing. However we learned that they shouldn’t eat it. Things are sprayed as they are brought on board and at certain parts of the journey. Unless the popcorn is also inside a bag (and contents in that) it’s probably loaded with bug spray and shouldn’t be eaten. We did the same when Dad went to Afghanistan, as a civilian maintenance worker. He had a younger Afghani he was friends with and they liked to play darts, so instead of food, we sent meds and a dart board.

Max.....I love the history and the stories that your videos bring out in your viewers.What a service you provide. You are appreciated. And....those cookies sounded and looked like they tasted really good.

KZfaq algorithm giving me an actually good recommendation for once. This was an awesome video. I love the setup, the editing, and the way you laid out the information was very engaging. Normally I could care less about history videos, but you do it perfectly. Also the crunch on that first cookie was satisfying asf. Subscribed :)

I think it’s so fascinating that so much of our modern American food culture is a result of changes from World War II! I would love to see what other American food staples are so popular now from that era, like your pb&j and banana ice cream videos :)

By the look on Max’s face he burnt a few cookies figuring out the bake time😅😊 Thank you for your sacrifice!

Great video! My grandmother was from Sicily and she made fig cookies that were like fig newtons. So, we used to have home made fig cookies all the time. My dad now makes them so maybe I can ask for the recipe!

@4:21 A word of advice on teaspoons and tablespoons. Back when I was in high school, "Home Economics" was still offered as an elective. I enrolled during my junior year... reasons withheld. We used cookbooks published during the 50's; in which, they explicitly taught the difference between a "teaspoon" and "teaspoonful". The same applied to the tablespoon counterparts. During most of the 1900's, women did not use the standardized teaspoon and tablespoon measures. Instead, they used silverware. Your typical dinner spoon was the "teaspoonFUL". The larger serving spoon was the "tablespoonFUL". So when you see those measurements ending in "ful," the recipe expects you to use silverware instead of standardardized measures. 2 teaspoonfuls of cookie dough would normally produce a cookie measuring about 3 to 4 inches diameter, depending on the consistency of the heated dough. Considerably larger than if using a standardized teaspoon. *Side note: Liquid medications were also commonly dosed by teaspoonfuls and tablespoonfuls. Not to give away my age, but I retain very accurate memories of the flavor of pharmacy-mixed cough syrups dispensed from a silverware teaspoon.

The D ration was also filled with extra vitamins and minerals you needed, it was a quick small, eat on the go, long term, light weight shelf stable ration. And was deliberately made to not taste very good but passable so millitary personal wouldn't eat all of theirs straight away, and cause health issues.

The bit on the end; as someone in the UK i've never heard anyone refer to chocolate chip cookies as biscuits, i've never seen as sold as "chocolate chip biscuits" or any other type of cookie referred to as such, they are in common usage quite separate terms.

Max, I think your announcements in the old-time voice is so much fun! Sparked my curiosity about old time foods and cookie cutter shapes. Maybe an episode on when sugar cookies in the shapes of holiday Santa, trees and ornaments became popular could be in the works? Love the show!

11:06 "... a boon to the hurried homemaker." Rather quaintly wholesome. :)

Good that I'm among those fortunate enough to enjoy their chocolate chip cookies without taking part in any World War

I know the modern Toll House recipe by heart by now! If you really want them to pop off, add some cinnamon and nutmeg, it’s so good! However, I have no idea how you’re getting 50 to 60 cookies out of this!! I get about 2 dozen!

I had a history professor in college who had escaped from the Soviet Union. He said that German soldiers finding chocolate in the rations of the dead Americans was extremely disheartening, almost causing them to resign. They had suffered deprivation for years and this was like such an insult

Homemade chocolate chip cookies are by far my favorite cookie. I haven't met a better recipe than the original from the back of the Nestle bag when I was a kid. When I watched you crunch into the first sample in the video, it made my mouth water! I was, however, surprised by the WWII version. Due to allergies in the family, I had managed to create something similar, but didn't know I wasn't original. lol Texture issues are a real thing using liquid sweeteners. For Christmas this year I made a double batch (with non-dairy "butter" and full-on cane sugar) and added peppermint extract for a wintery vibe. I can't wait to eat them tonight and tomorrow! Long live chocolate chip cookies!!!

Yep... as a Swiss person I can attest that you should not trust Nestlé! They are one of the worst corporations in the world.

Imagining an alternate history where Ruth was able to get her hands on Baker's chocolate...I grew up near their original factory and it's condos now, but maybe they would be the well known chocolate company if they had gotten their name attached to a fire cookie recipe!

Greetings from across the pond. The cookie / biscuit thing is confusing I know but for any of you yanks that are interested, over here the chocolate chip cookies you put in the oven are also called cookies here too, so thank you to Ruth for giving us her cookie dream as well. Whilst the translations might not make it across those waves, the taste non the less did. Cookies are the ones that go in the oven at home or the bakery, biscuits are tough and brittle and you tend to dunk them in a cup of tea or coffee if your odd. And the American biscuits that go in the oven are what we'd call a scone, which you tend to put jam on instead of gravy.

I love that stove. I have a 1910 Dangler, and a 32 inch stove from the 40"s. They both work and because they don't need electricity they work power or not.

Last time I was this early, hardtrack was a legitimate cookie

Who knew that putting together chocolate morsels and cookie dough together would be the greatest innovation in the history of confectionery baking, Thank you Ruth for making cookie history!

My grandma used that recipe right down to the teeny tiny cookies but she doubled the chips. They are little nuggets of happiness. Everyone devoured tins and tins of them every Christmas. Thanks for reminding me of a great memory 😊

Just went to Whitman to check out the Toll House plaque. It is indeed between a Wendy’s and Walgreen’s. Thanks so much for the history, Max!!! I used to drive right and not pay any attention at all.

I drive almost every day by the site where the Toll House stood. It's on the northwest quadrant at the intersection of Bedford St (Rte 18) and Auburn St (Rte 14). The old sign and a plaque mark the spot now. I bake these cookies all the time. Thanks for the video, Max.

The 2T ice cream scoop does the work for you. (I use that scoop for making meat balls and for measuring the size of my grandmother’s potato patties, she made from left over mashed potatoes, also for salmon patties, and for the family favorite peppermint Filled cookies , from the Cookie Bake Off recipes Grammy gave me in the late forties or early fifties.)

I remember reading about Ruth and how she created chocolate chip cookies in the second grade and I always revered her as a personal hero (as funny as it sounds). I absolutely LOVE chocolate chip cookies and innovative women. Rest in peace Ruth, you changed baked good for the better

My father was attached to USNATO in the early 1980s and we lived in Belgium... where I would occasionally come across pre-packaged chocolate chip cookies that many of our European friends referred to as "Maryland cookies," although they could never explain where that name came from!