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Recipe for chocolate chip cookies like my grandmother

Recipe for chocolate chip cookies like my grandmother

Chocolate chip cookies are one of the cupcakes that almost everyone, young and old, likes to snack on as a snack or with a tea. Moreover, manufacturers have understood that this cookie of American origin would appeal to the rest of the world:with their packages marketed with U.S.A. references, industrial cookies unfortunately have a rather poor nutritional balance, with in particular the use of palm oils, additives such as soy lecithin, ammonium and sodium carbonates or colorants such as carotenes. So why not make them yourself?

  • Preparation:15 min
  • Cooking:14 min
  • Complexity:easy

Ingredients for American Chocolate Chip Cookies

My grandmother had the chance to discover the recipe for "chocolate chip cookies" or chocolate chip cookie with an American from Massachusetts, who had become her friend, with whom she corresponded to learn English. It could not have been better since the origin of the cookie recipe is in this state, in Whitman, where in 1938, Ruth Graves Wakefield and Sue Brides, chefs of the home cooking restaurant, the Toll House Inn , allegedly accidentally "invented" the "Toll House Chocolate Crunch Cookie". Since then, many variations have emerged, but this simple recipe, transmitted by my grandmother, seems to me the best!

  • 100g dark baking chocolate
  • 1 organic egg
  • 100g brown sugar
  • 180 g of T65 flour
  • 60 g semi-salted butter
  • 1 packet of vanilla sugar
  • ½ packet of baking powder

Preparation of American chocolate chip cookies

Preheat the oven to 180°C (Th. 6).

It is essential to cut the chocolate into large nuggets with a knife, so that it does not dissolve during cooking, but remains soft. The sachets sold containing round nuggets are too small.

In a bowl, combine the melted butter, flour, brown sugar, vanilla sugar, yeast and egg. If using soft butter, add a pinch of salt. Mix in the chocolate pieces last.

Cover an oven tray with a sheet of parchment paper and form balls of dough the size of a large walnut with your fingers, placing them, without flattening them, on the tray (that's the trick!) otherwise they will be flat and very dry.

Bake for 14 mins at 180°C (Th. 6), watching carefully as cooking may vary from one oven to another.

Chocolate chip cookies can be eaten warm or cooled to room temperature, and to check their success, just open one in two:if the center is soft and the envelope crunchy, you've won!