How to make chocolate chip cookies
I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find. — James Beard
Baking is so easy, as long as you know the basic rules of baking and practice in the kitchen. Even at a young age, you must understand the fundamentals on how baking works, and the best way to learn is to start with cookies.
Mom’s students would recall how I would be beside her in class, tiptoeing to help mix the batter, assist in the molding and decorating by adding the chocolate chips, and placing them in the oven. I was five years old and many found it cute that I was Mom’s little kitchen helper. (Mom was so aliw she forgot to enroll me in preschool, therefore my first form of education was in the kitchen.) I was in the kitchen before going to school, and this early exposure guided me to understand and learn the methods of baking and cooking.
Like most recipes, the invention of the chocolate chip was an accident. In 1933, Ruth Wakefield of Whitman, Massachusetts owned a restaurant called Toll House Inn, ran out of baker’s chocolate (melting chocolate), and decided to add semi-sweet chocolate with the cookie dough in the mixer, thinking the chocolate would melt. The chocolate didn’t melt. Instead, chocolate chunks formed and thus the chocolate chip cookie was created and later became an all-time American favorite.
In making cookies, pre-heat the oven by setting it at the desired temperature. Wait 15 to 20 minutes for the oven to warm up and reach the proper temperature. Use an oven thermo-meter to get an accurate reading. (You can buy an oven thermometer at the kitchen section of any department store. Preferably, buy the Ekco brand.) After pre-heating to the correct temperature, properly measure ingredients using standard measuring cups and measuring spoons. For cookies to be made in large volumes, use a weighing scale and measure each ingredient. This will ease the preparation and help calculate cookies in large quantities.
Prepare the kitchen utensils like bowls (use metal or glass bowls but not plastic or else the cookies will be oily), rubber scraper, mixer, cookie pan (14”x16”x1” pan), ice cream scooper or two spoons, and wax or parchment paper. Organizing before starting is the best way to make a perfect recipe.
After preparing, it is time to mix. Combine all the ingredients together in a bowl, except the flour, and mix the ingredients for two minutes at high speed. After the batter is well mixed, add flour and put mixer to low for 30 seconds (starting flour at high speed will cause the flour to go to your face). After 30 seconds, increase speed to high and mix for one more minute. Do not worry if you exceed more then one minute. This recipe is butter based, so have no fear of overmixing. Most cookie recipes use all-purpose flour, but if you want to use cake flour, simply follow the amount of flour in the recipe, and add two tablespoons per cup of flour. There is no need to sift the flour because most flour is already pre-sifted unless the flour is “rough” in texture. Aerate with your hands or invert covered flour container three times.
After making the cookie dough, get an ice cream scooper. Scoop the batter and transfer to wax or parchment paper-lined pan. Using an ice cream scooper will make the shape uniform in size, while using wax or parchment paper gives a smooth finish under the cookie. For a homemade look, use two spoons to collect and form the cookie to get an uneven, irregular look, and grease pan with oil instead of using paper to achieve a rough finish under the cookie.
Top cookie with chocolate chips, although some students like putting half of the chocolate chip inside (by adding some chips while mixing the batter), half on top for a complete cookie. Bake 12 to 15 minutes. After 12 minutes, check center of cookie if it springs back like a sponge. If it does, then the cookie is ready; if not, return the cookies to the oven and wait for three more minutes. Cool for 10 minutes before removing from the pan, then transfer to a plate or cookie jar with a paper napkin inside to prevent spoilage.
Philip, Teresa, Thomas Earl Huang’s chocolate chip cookies
1 cup softened butter
3/4 granulated (white) sugar
3/4 brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 whole eggs (1/2 cup)
3 cups all-purpose flour
1 cup Ricoa chocolate chips, reserve half for topping
Beat in a bowl with a wooden spoon or hand mixer the butter, sugars, baking soda, vanilla, and eggs. When the eggs have been incorporated well, add the flour. Mix well. Fold in gently half of chocolate chips.
Scoop the batter with a small ice cream scooper (size 24) or a medium-size ice cream scooper (size 18) on to two oil-greased baking pans (14x16x1-inches) or bake paper-lined pans. Top with remaining chocolate chips. Bake at 350°F or 175°C for 12 to 15 minutes or until sides are brown. Cool on wire racks.
Store in airtight container. Will last one month at room temperature.
Makes two dozen big cookies or four dozen small cookies.
Note:
For oatmeal cookies, use 1-1/2 cups oatmeal and 1-1/2 cups all-purpose flour. You may use raisins, glazed fruits, and dried mangoes from
