Ingredients
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks)
1 softened butter or margarine
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup coarsely chopped nuts (opt)
1 package (12 oz) semi-sweet real
1 semi-sweet chocolate chips
Directions
Mix flour with baking soda and salt; set aside. Beat butter, sugars,
vanilla and eggs until light and fluffy. Blend in flour mixture. Stir
in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased
baking sheets. Bake at 375 for about 10 minutes or until golden
brown. Makes about 6 dozen.
Servings: 1 servings
Baker's Chocolate Chip Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the distant past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to historians is a collection of tablets in ancient Sumerian which recount 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 those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and dessert, a very modern way of dining. Aspicius informs us how the ancient Romans were skilled in the use of a good variety of herbs, including some that we all recognise for example basil, mint and parsley. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which date from the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather descriptions of the types of food on the tables of the rich people of that period. In the 15th century, people returning from the crusades brought us many spices and herbs from the East, including coriander, parsley, basil and rosemary. These new culinary innovations was responsible for a torrent in recipe manuscripts, the majority of which still exist in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cookery books were in high demand, mostly due to increased literacy, people having increased free time and having more money. The introduction of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Baker's Chocolate Chip Cookies recipe.
