- Food and Cooking
Yummy Chocolate Chip Cookie Recipes
Chocolate Chocolate Chocolate
I love chocolate in any shape or form but definatly in cookies. From cooked cookies to the cookie dough! Chocolate chip cookie dough is my fav but of coarse I eat them cooked too! In any shape or form as long as they are good. I find myself with no will power when it comes to picking up biscuits at the store due to the fact that I can not pass up the cookie dough sitting not too far from them. Of coarse my kids are the same way. If I don't see them (or try not to look) my kids will always point the cookie dough out to me. I am just a glutton for punishment I guess. It wouldn't be so bad if I could just get them to the oven to cook but 9 times out of ten only about 1/2 the dough gets cooked. This is why I like to make chocolate chip cookies that have a twist because this way I do not eat the dough and 100% of them get to the oven for a great treat after dinner!
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Chocolate Chip Cookie on Wikipedia
A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.
Wakefield is said to have been making chocolate cookies, and, on running out of regular baker's chocolate, so she substituted for it broken pieces of semi-sweet chocolate from NestlÃ©, thinking that it would melt and mix into the batter. It clearly did not, and the chocolate chip cookie was born. Wakefield sold the recipe to NestlÃ© in exchange for a lifetime supply of chocolate chips. Every bag of NestlÃ© chocolate chips sold in North America has a variation (butter vs. margarine is now a stated option) of her original recipe printed on the back.
Toll House employees' account
A different history of the cookie derives from George Boucher, who was at one time head chef at the Toll House Inn, and his daughter, Carol Cavanagh, who also worked there. Contradicting NestlÃ©'s claim that Wakefield put chunks of chocolate into cookie dough hoping they would melt, the daughter stated that the owner, already an accomplished chef and author of a cookbook, knew enough about the properties of chocolate to realize it would not melt and mix into the batter while baking. Boucher said that the vibrations from a large Hobart electric mixer dislodged bars of NestlÃ©'s chocolate stored on the shelf above the mixer so they fell into the sugar cookie dough it was mixing, then broke them up and mixed the pieces into it. He claimed to have overcome Wakefield's impulse to discard the dough as too badly ruined to waste effort baking them, leading to the discovery of the popular combination.
Macadamia Nut Chocolate Chip Cookies
1/2 cup butter, softened
1/3 cup packed dark brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1 1/8 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts, chopped
1 1/4 cups semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
thanks to Bev
Chocolate Chip Cookie Stuff on Amazon
Original NESTLÃÂ® TOLL HOUSEÂ® Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÃÂ® TOLL HOUSEÂ® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375Â° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375Â° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Chocolate Chip Meringue Drops
2 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.
Thanks to S.N. Noble
Please leave a note at the bottom of the web page and be heard by the people of your opinion! Also, if you liked the page and want me to be able to make more for you to see then click the like button at the top of the page so I can continue my work! Have a great day and enjoy the web page!