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Make the best chocolate chip cookies from my first cookbook and tuck them into lunchboxes and fill your cookie jar.
Chocolate chip cookies were 'invented' in 1930 by Ruth Wakefield. Ms. Wakefield was trying to develop a chocolate cookie by chopping chocolate and adding it to a brown sugar dough. She thought the chocolate would melt and spread through the dough as it baked. To her surprise, the chocolate stayed intact and the result was absolutely delicious! Nestle started marketing chocolate chips for the cookies in 1939, and the rest is history. I think this is the best chocolate chip cookie ever. I developed it for my first cookbook, Everything Meals for a Month. What I like to stress about this book is not only are the recipes set up for Once a Month Cooking, but each recipe can be made in family size portions and served immediately. So if making large batches of food ahead of time and freezing them isn't your thing, this cookbook is still for you! Enjoy these cookies! The large amount of vanilla, the finely ground white chocolate and oatmeal, and the salted cashews are all essential to the cookie's fabulous taste and texture. Try to find dark chocolate chips, which are darker and more potent than regular semisweet chocolate chips; they are fabulous in these cookies. When you eat them right out of the oven, they are crisp and chewy. After a day or two of storage, they are tender and chewy. Perfect! The Best Chocolate Chip Cookies
In large bowl, combine butter, brown sugar and sugar and beat until smooth and fluffy. Add vanilla, eggs, and egg yolk and mix well. In blender or food processor, combine oatmeal and white chocolate chips. Grind until particles are very fine. Stir into butter mixture along with flour and baking soda. Stir in chocolate chips and cashews (if using), until blended. Cover and chill dough for at least 2 hours before baking. Preheat oven to 325 degrees F. Drop dough by rounded tablespoons onto parchment paper lined cookie sheets. Bake at 325 degrees F for 12 to 16 minutes or until cookies are browned around edges and are set. Slide the parchment paper off the cookie sheet onto cooling racks and let cool. Makes about 48 cookies Copyright 2005, F+W Publications, Inc. All rights reserved Baking and Desserts Recipe Box
The copyright of the article Chocolate Chip Cookies in Baking & Desserts is owned by Linda Larsen. Permission to republish Chocolate Chip Cookies in print or online must be granted by the author in writing.
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