Here we go!!!
The first recipe in the Baking Bible. Easy peasy you say. Yes, but following the recipe and having everything in place was crucial. (As you are aware from my previous post.) I almost got a little sidetracked because the recipe called for Browned Butter, not anything off the wall, but it did require a little timing to be sure that the butter was cooled enough before adding it.
I must say, I did impress myself a little. Crispy on the edges and soft in the center. After refridgerating they stayed just as perfect as out of the oven (well, not as gooey and warm but still kept the crisp edge and soft center.)
Now I must admit that I had a bit of a dilemma… no, not the life altering sort where you are choosing a paint color for your living room and it could be a HUGE mistake. My decision was to use good old Nestle Semi-Sweet chocolate chips or the fancy ones that list cocoa ratios. So I did a little test half the batch with the old standard chips and half with the fancy Belgian chocolate chips.
Well, I learned something interesting. The Nestle chips kept their cute little swirly tip and the expensive fancy ones sort of flattened out. Taste wise, the chocolate flavor came through slightly more on the fancy chocolate chips but, as you can see the Nestle chips are picture perfect!
QUIZ QUESTION : Who created the first recipe for chocolate chip cookies?
ANSWER: Ruth Wakefield at the Toll House Restaurant in Whitman, Mass in 1938.