The Chocolate Chip Cookie

The Chocolate Chip Cookie

A chocolate chip cookie, the ultimate comfort food.  Who can resist them? But do you know its history?  Most of us don’t and it’s really quite interesting no matter which version you believe!

For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts.  But I’m getting ahead of myself.

Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford,  Massachusetts.   The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road.  Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.

Now Ruth was a skilled baker and soon drew in visitors from all over the northeast.  Many came to sample her delicious baked goods.  One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate.  So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough.  When it didn’t the chocolate chip cookie was born!  Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels.  Whatever the version it’s all part of chocolate chip cookie history!

The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”.  Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.

Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time!  Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates.  Lucky lady!

In the 1940’s Ruth sold Nestle’s the name “Toll House” and the cookies were widely known as Toll House Cookies.  Nestle lost the trademarked rights to the name in 1983, Toll House is now legally the generic name for a chocolate chip cookie.

The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts.  As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.

So now you know its history.   I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do!  But have you ever tried The Neiman Marcus Chocolate Chip Cookie?  It’s one of our favorites!  You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute!  Or you can buy the giant sized cookie at their Bistro.  And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time.  We do all 3!  A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.

But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card.  So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!


The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Preheat oven to 300 degrees
  2. Cream the butter with the sugars using an electric mixer on medium speet until fluffy - approximately 30 seconds
  3. Beat in the egg and the vanilla extract for another 30 seconds
  4. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
  5. Stir in the espresso coffee powder and chocolate chips
  6. Using a 1 oz. scoop or 2 Tbs. measure, drop cookie dough onto a gr eased cookie sheet about 3" apart.
  7. Gently press down on the dough with the back of a spoon to spread out into a 2" circle
  8. Bake for about 20 minutes or until nicely browned around the edges. Bake a bit longer for crispier cookies.
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Fried Chicken

Chicken Fried Chicken

chicken fried chickenI’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name.  For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried.  Sort of like fried chicken, I guess that’s where it gets its name.  It’s usually smothered in gravy and served with mashed potatoes.  Really it’s diner food, you know the place that serves up grease laden food.  Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!

I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken.  Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone.  My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.

Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie.  It’s actually really good.  My family loves it!

So here’s my recipe for Chicken Fried Chicken.

Ingredients:

8 Boneless Skinless Chicken Thighs

1 1/2 Cups All  Purpose Flour

1 Cup Italian Seasoned Bread Crumbs

1 Tbl. Garlic Powder

1 Tbl. Salt

1/2 Tbl.  Ground Black Pepper

1  Tsp. Oregano

1 Egg

1/2 Cup Milk

Oil  for frying

Directions:

Rinse chicken thighs and pat dry with paper towel

Pound chicken thighs until they are about 3/4″ thick

Mix together dry ingredients in a bowl or dish

In a separate bowl whisk together egg and milk

Heat oil in a deep fryer or large frying pan to 350°

Dip chicken into egg and milk mixture, shake off excess liquid

Dredge chicken in the dry ingredients until it’s evenly coated

Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°

Place cooked chicken on plate covered with paper towels to drain oil

Serve with chicken gravy

Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Chicken Fried Chicken
Print Recipe
Servings
4-5 Servings
Servings
4-5 Servings
Ingredients
Servings: Servings
Instructions
  1. Rinse chicken thighs and pat dry with paper towel
  2. Pound chicken thighs until they are about 3/4" thick
  3. Mix together dry ingredients in a bowl or dish
  4. In a separate bowl whisk together egg and milk
  5. Heat oil in a deep fryer or large frying pan to 350°
  6. Dip chicken into egg and milk mixture, shake off excess liquid
  7. Dredge chicken in the dry ingredients until it's evenly coated
  8. Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
  9. Place cooked chicken on plate covered with paper towels to drain oil Serve with chicken gravy
Share this Recipe
Powered byWP Ultimate Recipe
Snowball Cookies – Without Nuts

Snowball Cookies – Without Nuts

Snowball Cookies are also called Mexican Wedding Cookies and Russian Tea Cakes. What I love the most of these cookies is the texture and the fluffiness, not too sweet powdered sugar coating. My mother baked snowballs during Christmas, New Year and other special occasions.

Snowballs comfort me whenever I’m sad, my mom gave me those when I’m upset and crying. It makes me feel better and happy.

This is my version of Snowball Cookies also called Mexican Wedding Cookies and also called Russian Tea Cakes. Enjoy!!!

 

Ingredients:

2 cups butter “2 sticks”, soft. I used salted

4 1/2 cups all-purpose flour

1 cup powdered sugar

+ 2 cups powdered sugar (for coating)

2 tsp. vanilla extract

Directions:

Preheat oven to 400 degrees F.

Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.

Add the flour & mix until soft dough ball formed.

Roll the dough into 1″ balls & place on ungreased cookie sheet (I used a nonstick baking mat).

Bake for about 9 minutes or until cookies are set but not brown.

Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.

Place on cooling rack to cool and roll in powdered sugar again.

Serve,

Share with your family and friends,

Enjoy!!!

Snowball Cookies - Without Nuts
Print Recipe
Snowball Cookies - Without Nuts
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.
  3. Add the flour & mixed until soft dough ball formed.
  4. Roll the dough into 1" balls & place on ungreased cookie sheet (I used a nonstick baking mat).
  5. Bake for about 9 minutes or until cookies are set but not brown.
  6. Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.
  7. Place on cooling rack to cool and roll in powdered sugar again.
  8. Serve,
  9. Share with your family and friends,
  10. Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
Triple Chocolate Cookies

Triple Chocolate Cookies

Triple Chocolate

Triple Chocolate Cookies

I’m a confirmed chocoholic!  These delicious Triple Chocolate Cookies are one of my favorites.  I love the combination of white and milk chocolate chips in a dark chocolate cookie.  It’s the perfect combination!

 Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces best quality unsweetened chocolate, melted and cooled
  • 1/4 cup unsweetened European cocoa powder
  • 2 cups all-purpose flour
  • 1 cup Premium white chocolate chips
  • 1 cup Semi-sweet chocolate chips

Directions

  • In a large mixing bowl, beat the shortening and butter  with an electric mixer on medium to high speed for 30 seconds.
  • Add sugars and baking soda; beat till combined.
  • Beat in eggs, vanilla and melted chocolate.
  • Beat in the cocoa powder and flour.
  • Stir in the semisweet and white chocolate chips.
  • Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  • Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  • Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.

Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugars and baking soda; beat till combined.
  3. Beat in eggs, vanilla and melted chocolate.
  4. Beat in the cocoa powder and flour.
  5. Stir in the semisweet and white chocolate chips.
  6. Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  7. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  8. Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
Share this Recipe
Powered byWP Ultimate Recipe
Ganache Filled Bar Cookies

Ganache Filled Bar Cookies

Cookies

Who doesn’t love homemade chocolate chip cookies? Here’s a family favorite, a new twist on the classic cookie jar standard.  These bar cookies are crunchy on the outside and very chocolatey in the middle.

It requires a bit more work than the reqular drop cookies, but so worth the extra time and effort. It’s sure to become one of your favorites too!

Makes 32 Cookies

Ingredients:

 

½ cup heavy cream

8 oz. semi-sweet chocolate chip morsels

1 ¾ cups all-purpose flour

¼ tsp. salt

2 sticks unsalted butter, at room temperature

1 2/3 cups packed dark brown sugar

2 large eggs, at room temperature

1 ½ tsp. vanilla extract

Directions:

  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3.  With food processor on add the hot cream and process until smooth.
  4.  Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
  5.  Pre-heat oven to 350 Degrees
  6.  Lightly butter 9”x13” baking pan.  Line pan with wax paper.  Butter and flour paper.
  7.   Whisk together flour and salt.
  8. In large mixing bowl beat butter and brown sugar at medium speed for 3 mins.
  9.  Beat in eggs one at a time.
  10.  Beat in vanilla
  11. At low speed add flour in 3 increments, batter will be stiff
  12. Spread batter into pan
  13.   Bake 18-20 mins. , until tester inserted in center comes out clean
  14.   Transfer pan to wire rack and cool completely
  15.   Invert pan onto a large wire rack.
  16.    Remove pan and peel off wax paper.
  17.    Invert cake onto large cutting board.
  18.   With a long serrated knife cut cake in halves crosswise
  19.   Spread chocolate ganache on one half of cake leaving a 1/8” border
  20.  Top with other cake half
  21.  Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more
  22. Trim cake edges.
  23. Cut lengthwise into 4 strips
  24.  Cut strips crosswise into 8 bars each.

Serve chilled or at room temperature with cold milk for a yummy treat.

Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Bars
Instructions
Ganache
  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3. With food processor on add the hot cream and process until smooth.
  4. Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
Assemble
  1. Invert pan onto a large wire rack. Remove pan and peel off wax paper.
  2. Invert cake onto large cutting board.
  3. With a long serrated knife cut cake in halves crosswise.
  4. Spread chocolate ganache on one half of cake leaving a 1/8” border.
  5. Top with other cake half.
  6. Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more.
  7. Trim cake edges.
  8. Cut lengthwise into 4 strips.
  9. Cut strips crosswise into 8 bars each.
Recipe Notes

You can get more cookies by cutting the bars smaller.

Share this Recipe
Powered byWP Ultimate Recipe