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The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
A close-up of a chocolate chip cookie. A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical ...
Ingredients for the Original 1938 Toll House Cookie Recipe. ... Nestlé's website says you can use the more easily found Nestlé Toll House Semi-Sweet Chocolate Morsels instead. ...
The new dessert soon became very popular. Wakefield contacted Nestlé and they struck a deal: the company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies.
“They completely replaced the chocolate chips with nestle,” wrote u/SomeRealTomfoolery in r/Costco, showing a rack of Nestlé Toll House Semi-Sweet Morsels in 72-ounce bags in a Costco store.
In 1938, Ruth Graves Wakefield invented the chocolate chip cookie, a lasting symbol of culinary creativity. While working in the kitchen at the Toll House Inn, she tried to improve her butter drop cookie recipe. She added chopped pieces of a Nestlé semi-sweet chocolate bar, expecting the chocolate to melt evenly into the dough.
Besides the chocolate bar, Nestlé also produces or licenses other Crunch products: Buncha Crunch [8] are candy pieces made of milk chocolate with crisped rice mixed in. Released in 1994, they were originally only sold exclusively in movie theaters; as of May 2012, they have become available in most grocery stores.
In 2002, the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cocoa fat (i.e., cocoa butter), milk solids, nutritive carbohydrate sweeteners, and other safe and suitable ingredients, but containing no nonfat cocoa solids". [7]