1/2 cup butter, room temperature (1
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup (+ 2 t.) all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Directions
Fat grams per serving: Approx. Cook Time: 00:11 1.
Preheat the oven to 350F. 2. Beat the butter and both sugars in a
large mixing bowl until light and fluffy. Add the egg and vanilla
extract and mix well. 3. Mix the flour, salt, and baking soda in
another bowl. Add the dry ingredients to the batter and mix until
well blended. Stir in the chocolate chips and walnuts. 4. Drop the
dough by small scoops 2 to 3 inches apart on an ungreased cookie
sheet. Flatten each scoop with the back of a spoon to about 3 inches
in diameter. 5. Bake until the centers are still slightly soft to the
touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes,
then transfer to racks to cool completely. Makes 12 to 15 cookies, or
1 for Randall! Source: Ben & Jerry's Homemade Ice Cream & Dessert Book
Servings: 12 servings
Ben & Jerry's Giant Chocolate Chip Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
It is quite feasible to prove the history of recipes back into antiquity, in fact as far as the early Egyptians, and maybe further still. However, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans used a good variety of spices and herbs, including a few you will know for example basil, fennel and dill. Continuing our culinary historical journey, there were some books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is served today, but rather accounts of the types of food served to the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused a surge in recipe publications, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most exotic meals, and as a result chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes common in their social group. When we get to the twentieth century, cookery books were greatly in demand mostly as a result of increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Ben & Jerry's Giant Chocolate Chip Cookies recipe.
