There are probably hundreds of Chocolate chip cookie recipes on the internet and within cookbooks. Each recipe has the main core ingredients and there is a just a little twist or turn that separates one recipe from another. Besides the ingredients, the method of preparing the dough can vary from one recipe to another. These Chocolate chip cookies are different from the usual butter cream dough. The cookie dough has ground oatmeal which changes the texture and structure of the cookie allowing for big chucks of chocolate.
History of the Chocolate Chip Cookie
The Chocolate chip cookie dates back to 1930’s . Ruth and Kenneth Wakefield owned and operated a Toll House where Ruth would prepare meals and desserts for their guest. One day, Ruth though that she would see about making chocolate cookies. Andrew Nestle has given her some semi-sweet chocolate bars and Ruth thought if she pet pieces of the chocolate bar into her butter cookie dough it would turn the cookies to being chocolate cookies .
Well, the cookies did not turn into chocolate cookie, but that did turn out to be very good. Ruth called the cookies Chocolate Crunch Cookies. Ruth’s recipe became popular with the guest of the Toll house and the community. Ruth made a deal with Nestle. If they would give her free chocolate they could put her recipe on their chocolate bar package
How to Make the Super-Duper Chocolate Chip Cookies
In a large bowl cream the butter with both the brown and white sugar
Grind the oatmeal in a food processor until it is powder
Add eggs and vanilla to creamed butter
Add dry ingredients to the creamed butter
Stir in Chocolate chips, Hershey pieces, and pecans. Refrigerate dough for about 30 minutes. Line a baking sheet with parchment paper and roll the dough into 1 inch balls.
Bake for approximately 10 minutes or until the edges the cookies start brown
Cool on a cooling rack …And Enjoy !!
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