1/2 lb unsalted butter -- room
1 temperature
1/2 tsp salt
1 tsp vanilla extract
3/4 cup dark brown sugar -- packed
1/2 cup granulated sugar
1 large egg
1/2 tsp baking soda
2 cup all-purpose flour -- sifted
1 cup chocolate -- chopped
Directions
Beat butter, salt and vanilla in electric mixer with paddle until
fluffy. Add sugars; beat until lightened in color, 4 minutes. Beat in
egg. Add baking soda and flour; beat on lowspeed until just
incorporated. Mix in chocolate. Refrigerate dough for 1 hour. Heat
oven to 400 F. Roll 1/4 cup dough into ball. Place on a
parchment-lined baking sheet. Repreat, placing 4 on each of 2 baking
sheets. Bake 7 minutes, rotate pans between oven shelves, and bake
until just browned around edges, 6 to 8 minutes more. Meanwhile,
prepare a third baking sheet. Cool sheets on wire racks for 2
minutes, then transfer cookies to racks to cool completely. Bake
third sheet 12 to 14 minutes; repreat cooling process.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Servings: 11 servings
Living Large Chocolate-Chunk Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Recipes as a concept can be traced far back into ancient history, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to food historians is a series of stone tablets in ancient Sumerian describing the baking 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. Continuing our culinary historical journey, there were two interesting recipe books from the 14th Century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is served today, but instead accounts of the types of meals on the menues of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices was responsible for an explosion in recipe books, the majority of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of the West tried to offer the best banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books were starting to become popular due to increased literacy, people having more free time and having more money to spend. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Living Large Chocolate Chunk Cookies recipe.
