Yesterday in Campus Chatter the subject of chocolate chip cookies came up. I love them. But should they be softer or chewier? (More)
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I prefer the softer, chewier version. I was working toward my ideal soft cookies when my two boys informed me that I was going in the wrong direction. They liked the crunchier kind.
I am sure that a good baker would be able to tell the difference between butter and Crisco, different kinds of flour, the addition of oatmeal (and raisins), whether one or two eggs is the secret. I suspect that BPI has many excellent bakers and chefs. I am hoping that you will each contribute your favorite chocolate cookie recipe and describe it as crunchy or soft and chewy. Since I no longer have to please my grown sons I’m heading for chewy. They are both excellent cooks and can make the Toll House cookie recipe off the back of the bag.
Ruth cooked all the food served and soon gained local fame for her desserts. In 1936, while adapting her butter drop dough cookie recipe, she became the inventor of the first chocolate chip cookie using a bar of semi-sweet chocolate made by Nestlé. The new dessert soon became very popular. Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies. Ruth wrote a cookbook, Toll House Tried and True Recipes, that went through 39 printings starting in 1940.
Time to share. How do I get to softer, chewier chocolate chip cookies?