Ingredients
115 g flour
2 ml salt
2 1/2 ml baking soda
100 g butter, softened (1 stick)
60 g white sugar
60 g brown sugar
2 1/2 ml vanilla extract
1 large egg
175 g nestle's chocolate chips (1
1 package)
Directions
1. Preheat oven to 190 øC . Sift flour, salt, baking soda together
in a small bowl.
2. In another bowl, mix butter with two sugars, vanilla and egg until
smooth. gradually mix dry stuff in with butter mixture. Mix in
chocolate chips.
3. Put blobs of dough on ungreased cookie sheet. Bake at 190 øC for
8-10 minutes.
Author's Notes: There is no substitute for chocolate-chip cookies,
warm out of the oven, washed down with cold milk. This is Mom's
recipe, and Mom's Mom's recipe. This is also Nestle's ``TollHouse''
recipe, and the Joy of Cooking ``Chocolate-Chip Drop Cookies''
recipe, etc, which is no coincidence. This is the default recipe.
This is not Mrs. Field's recipe. If youwant Mrs. Field's, use a
shopping mall; if you want simple, elegant, timeless chocolate-chip
cookies, use this recipe.
Important: double all proportions above (always make 2x as much of
these as the recipe calls for). Let's face it: small is beautiful,
but big cookies are better than small ones. All the printed recipes
call for teeny cookies, dropped by teaspoonsful onto cookie sheets
(yield 50). My ``blobs of dough'' are golf-ball sized, which makes
healthy 3-4 inch cookies. I invariably make these on the spur of the
moment, and so usually nuke the butter in a microwave to soften it
up. I also occasionally cheat and soften up the butter/sugar mixture
a tad in the oven. Try adding walnuts, macadamias, white chocolate,
orange peel, butterscotch chips, or mint - all these are welcome
variations. But keep it simple.
Difficulty : easy to moderate. Precision
: measure the ingredients.
Recipe By : Mike Hawley, ucbvax!dagobah!mike The Droid Works, San
Rafael
Servings: 1 servings
Chocolate Chip Cookies - Hawley Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, at least as far as the early Egyptians, and potentially, even further back. However, these, old records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the making 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. During the time of the Romans a roman called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius informs us how the ancient Romans were skilled in the use of many herbs, including a few that are still present in modern kitchens like basil, mint and asafoetida. Moving our culinary historical trip onwards, we find two interesting books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that appears on menues today, but instead recipes for the types of food on the tables of the rich people of that time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new foods and spices created an increase in publications on food, some of which are kept safe in private libraries. Over the next few hundred years, the families of Europe competed with each other to serve the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications reached a high level of popularity. 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 to allow everyone to enjoy them. When we get to the 20th century, cookbooks were in high demand, mostly due to higher levels of literacy, people having increased leisure time and being a little richer. The arrival of TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Chip Cookies Hawley recipe.
