Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
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!
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!
Pastillas de Leche is a Spanish dialect which means (milk tablets) or (milk pills) which basically describes this Spanish-Filipino sweet delicacy. This is made from evaporated milk with powdered milk and some mixtures to form a dough like mixture, formed into small shape and coated with sugar.
Pastillas de Leche are sweet, soft milk candies that are served for dessert and snacks. This is very easy to prepare and to cook. Today, I will give you my version of Pastillas de Leche Filipino style recipe. Enjoy!
1 can 14 ounces, condensed milk
2 cups powdered milk, sifted
½ cup granulated sugar, sifted
In a large mixing bowl, place the condensed milk.
Fold-in gradually the powdered milk. “The texture of the mixture will be similar to dough once all the powdered milk was added completely.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
Yema is a very gooey and soft custard candy that was created by Filipino’s during the time of Spanish colonization. It comes from the word yolk in Spanish. Originating from the province of many sweets, Bulacan. It comes in different forms and shapes then covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.
This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. Today I will give you my version of Yema Filipino Recipe! Enjoy!
12 pcs. egg yolks
1/2 cup granulated sugar, for coating
1 can condensed milk-410 ml
1 roll plastic food wrapper
In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.
Transfer to a plate and let it cool before forming into balls.
Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.
Place sugar in a bowl and roll the yemas balls to coat them.
Place each candy in the middle of squared plastic food wrapper.
Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.