Chocolate Chip Biscuits for Your Next Bake Sale

Bubble biscuits - baked

Source: Town of Whitman, MA

Source: Town of Whitman, MA

Blame the invention of the chocolate chip on a Massachusetts baker’s boredom. In the 1930s, Ruth Wakefield of the Toll House Inn decided to chop up a chocolate bar and add it to her standard butterscotch cookie recipe. The resulting Toll House cookies became a local sensation (the Boston Globe gives more details) and eventually the official Massachusetts cookie.

How did Wakefield’s newly-invented chocolate cookies hit the mass market before television and the internet? Nestle acquired the recipe and printed it on the labels of its chocolate bars. To save customers the trouble (and mess) of chopping a bar, the company created the chocolate chip in 1939.

Since then, the chocolate chip has found its way into everything from pancakes to cannoli. I sometimes sprinkle a few on a peanut butter sandwich. They poke out of the bread, lumpy instead of spreadable, but they sweetly break up the sticky swath of peanut butter. I’m sure you have more unusual suggestions for using chips – let me know!

I found many more ideas in the Nestle Recipe Collection (Beekman House, 1987) cookbook that I bought at a yard sale. These biscuits, topped with crunchy cinnamon sugar, would make a fine addition to the next bake sale. Just don’t serve them with ham or gravy.

Bubble biscuits - unbakedChocolate Bubble Biscuits
Makes 16 biscuits (yes, only 12 are in the photo, but I just took a section of the pan)

2 cups flour
3/4 cup sugar, divided
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, divided
6 ounces (1 cup) chocolate chips [officially named Nestle Toll House semi-sweet chocolate morsels in the recipe]
2/3 cup milk
1 teaspoon cinnamon

  1. In a large bowl, combine the flour, 1/4 cup of the sugar, baking powder and salt. Using a pastry blender or two knives, cut in 1/3 cup of the butter until the mixture resembles coarse crumbs.
  2. Stir in the chocolate chips. Add the milk; stir until the dough holds a shape.
  3. On a floured board, knead the dough lightly [just to gather it together]. Divide the dough into 16 balls [each about the size of a golf ball].
  4. Preheat the oven to 375 degrees.
  5. In a small saucepan, melt the remaining 1/3 cup butter. Pour half into an 8-inch square baking pan.
  6. In a cup, combine the remaining 1/2 cup sugar [I used about 1/3 cup] and the cinnamon. Sprinkle half the cinnamon/sugar mixture over the butter in the baking pan.
  7. Place the dough balls in a single layer in the pan. Brush the remaining melted butter over the top of each biscuit. Sprinkle with the remaining cinnamon/sugar mixture.
  8. Bake for 30 minutes. Cool 10 minutes before removing from the pan. Divide into individual biscuits and serve warm or cool completely and package individually for a bake sale.

About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers. Somehow I ended up with a cooking gene that I brought with me from Richmond, Virginia to my current home in Boston, Massachusetts. I have worked as a journalist and published three cookbooks plus a memoir and a novel. This blog gives me a chance to share family recipes and other American recipes with a past.
This entry was posted in cookbooks, Food, History and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s