Saturday, December 24, 2011

Chocolate Explosion Raises Questions, Gets Answers!

I baked a couple of batches of cookies to take to New York City tomorrow. Didn't have the usual product so I baked David's brand cookie dough. Tasted good enough but ...

One tray reminded me of an article I read earlier today:::Collision leaves giant Jupiter bruised:::if you look at the picture you'll see where a chocolate chip exploded right out of a cookie! It's lying there boiled and melted, in the pan.
Collision leaves giant Jupiter bruisedThe dark smudge to the left of the bottom cookie is debris from a chocolate chip that plunged into the General Electric oven's atmosphere and disintegrated, leaving a gaping hole in the cookie.

About the cookie dough that created this explosion: it's loaded with no less than 5 oils plus margarine and cocoa butter! There's a picture of the very expensive package below!

This stuff is super oily: you don't grease the cookie sheet going into the oven, but coming out it has a thick layer of oil that you can wipe off with a paper towel!
These cookies certainly can't be very healthy: I wonder how they stack up against Nestlé's Toll House? Actually the Toll House cookies we used to make as kids using the morsels were the best of all!

History ::: the chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favorite to be baked in American homes . Wakefield is said to have been making chocolate cookies and on running out of regular baker's chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter. They did not and the chocolate chip cookie was born. Wakefield sold the recipe to Nestlé in exchange for a lifetime supply of chocolate chips. Every bag of Nestlé chocolate chips sold in North America has a variation (butter vs. margarine is now a stated option) of her original recipe printed on the back.

Above (supposedly) is the real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe - reproduced below to make it easier to read or cut-and-paste.

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

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1 comment:

Anonymous said...

thnx for sharing you cookie mad freak!

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