1/2 cup butter or margarine
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup plus 2 tbsp unsifted flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts or pecans
8 oz ghirardelli bittersweet chocolate
Directions
DIRECTIONS: For food processor method, place butter (cut up), sugar,
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Servings: 3 servings
Bittersweet Chocolate Chunk Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Recipes as an idea can be found back into ancient history, in fact as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone tablets in Sumerian describing 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main meal and desserts, something we still use today. Additionally, he informs us how the Roman cooks made use of many different aromatic flavours, including some familiar names like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting recipe books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich people of those days. In the 15th century, the Crusaders brought back many new foods and herbs from Arab countries, such as basil and coriander. These new spices and herbs was responsible for an eruption in books on cookery, many of which are now in academic collections. Over the next few centuries, the wealthy families of the West tried to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections became highly prized. Even so, it was during the 19th century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking books were increasing in popularity mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Bittersweet Chocolate Chunk Cookies recipe.
