Ingredients
1/4 cup unsalted butter,softened
1/3 cup firmly packed light brown
1 sugar
1 large egg yolks plus 2 tsp water
1 or 1 large egg white
1/2 cup all-purpose flour
1/4 tsp double-acting baking powder
1/4 tsp salt
1/4 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup toasted rice cereal
Directions
Preheat the oven to 375 F. In a bowl with an electric mixer cream the
butter with the brown sugar until the mixture is light and fluffy and
beat in the egg yolk mixture or the egg white. Add the flour, the
baking powder, the salt, and the vanilla, stirring until the dough is
blended well, and stir in the chips and the cereal. Arrange level
tablespoons of the dough 2 inches apart on a lightly greased baking
sheet and bake the cookies in the middle of the oven for 8-10
minutes, or until they are golden brown. Transfer the cookies with a
spatula to a rack and let them cool. Source: Gourmet magazine
October 1993
page 191
From the collection of K. Deck
Servings: 16 cookies
Chocolate Chip Crunchy Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Experts have tracked the existance of recipes back into the distant past, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the ancient chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as bay, rue and dill. Closer to modern times, there are a couple of books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals prepared for the wealthy. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. These new spices and herbs prompted an outbreak in publications on food, many of which are now in academic collections. During the succeeding few hundred years, the powerful families of Europe strove to serve the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were in high demand, mostly as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chocolate Chip Crunchy Cookies recipe.
