Chocolate Chip Cookie: America’s Favorite Cookie?

One of the things that the cookie business has taught me is that people are passionate about their Chocolate Chip Cookies in all of their variations!

Discussions about what types of cookies people like, Peanut Butter, Snickerdoodle, and Oatmeal Raisin are fine but when we talk about these cookies the discussions never get as heated as they do when we discuss the Chocolate Chip Cookie.

American original, this cookie was invented by the proprietor of the Toll House Inn of Whitman Massachusetts in the 1930’s, Ruth Wakefield created this menu item as a way to satisfy the sweet tooth of her guests. Years later she would publish a cookbook Toll House Tried and True Recipes that included her recipe for Toll House Chocolate Crunch Cook that was soon being baked by housewives all across the country.

The debate rages over which is better, thick or thin, chewy or crisp, big or little, everyone has their personal preference. I prefer a chewy one but with crisp outer edges, the best of both worlds if you ask me. But whether you like them crunchy or soft there is sure to be a cookie that has the perfect texture for you.

Not Just Chips

The chocolate chip cookie has been transformed into more types of products than any other cookie. It may have started with only chocolate, but today variations include white chocolate morsels, Reese’s Pieces, M&M’s, walnuts are often added to the dough to give them a bit of crunch, or maybe Macadamia nuts. Chocolate and Peanut Butter is a classic combination so why not Peanut Butter Chocolate Chip Cookies?

Don’t like a cookie, turn them into a bar and lets call the Chocolate Morsel Bar Cookies baked in a brownie pan!

How about a GIANT cookie? There is such a thing as a 12 inch diameter, 27 ounce monster cookie that would feed an entire children’s birthday party, or one really, really hungry cookie monster.

A flavor that we get asked to make a lot is Oatmeal Chocolate Chip, and we have a customer that LOVES his Oatmeal Walnut Chocolate Chip cookies.

What started in a little country Inn has grown into something remarkable and while there are many variations of this American classic one thing is for sure…we love our Chocolate Chip Cookies in all of their forms. What is your favorite?

Find recipes for Chocolate Chip Cookies and more at our website.

Classic Cookies – Italian Wedding Cookies

It is also known as “Mexican wedding cookie”. Italian Wedding Cakes is effortless and simple to make recipe. It is hard to give explanation how tasty this Italian Wedding Cakes is. Here is some information about Classic Cookies – Italian Wedding Cookies

  1. History of Classic Cookies
  2. The texture of the Classic Cookies

1. History of Classic Cookies:

The name “wedding cookies” is a remaining mystery to all. A small number of Latinos bake them in their resident countries for their family. In fact, there is no actual word for them in Spanish. Recipes for them are not present from for the most Mexican and Russian-language cookbooks. More people are questioning still is why they are connected with weddings. Brides and grooms will offer them at their receptions. Italian Wedding Cookies are Pignoli, Biscotti, Pizelle, Cucidati, Butter Cookies, Seed Cookies, Anise Cookies, Lady Lock Cookies and Peanut Butter Blossoms.

In the wedding guests, too, if a 7-foot-long table filled with Classic Cookies – Italian Wedding Cookies will awaits you at the reception. It signifies an impression of the bride and groom at a wedding. The cookie table was a wedding ceremony custom. It was a cultural in Italy. Women family members from both sides of the families would start months earlier than the wedding making their favourite cookies. The cookies are brought to the wedding ceremony along with other presents for the couple. The cookies would be presented on long tables. Guests of the wedding ceremony come to the reception, find their table or seat, and go to the cookie table. They use plates to get their favourite cookies.

2. The texture of the Classic Cookies:

There is a unique cookie, known to numerous individuals. It is easily broken and fine, with plenty of different names that indicate the same thing. It is a melt-in-the-mouth confectionery with a lot of cherish with warm and loving memories to all. Sometimes it is blurring but always with loving recollections of mother or grandmother baking, with friends and family gathered round for festive occasions. The kitchens covered with the sweet aroma of a unique and well baked morsel that comes with a butter-and-nut flavour.

Baking Delicious Cookies in a Rangemaster Classic

If you’re lucky enough to own a large range oven, such as the Rangemaster Classic, you’ll know how much fun it is to bake mouth-wateringly delicious sweet treats in. Boasting a considerably-sized oven-space, the Rangemaster Classic is perfect for those looking to bake a selection of wonderful cookies, each boasting different fillings.

Even better still the Rangemaster Classic enables owners to prepare these treats (potentially as a small dessert or a mid-afternoon snack) whilst cooking lunch or dinner – using the fantastic wok cradle, the smooth griddle or the separately-powered grill.

With this in mind we’ve created a short, but very easy-to-follow guide, detailing how you could go about rustling up some chocolate chip cookies – an absolute favourite amongst people all over the world – using this particular oven:

Step One: Before you start gathering the list of required ingredients together make sure you switch on your Rangemaster Classic and set it to preheat at 350 degrees.

Step Two: Having set the Rangemaster Classic to preheat, take two and a quarter cups of flour and pour them into a standard mixing bowl. Add to the flour with a teaspoon of baking soda.

Step Three: Take another large bowl and chuck in three quarters of a cup of brown sugar; to this add a quarter of a cup of sugar, half a cup of softened butter – ideally you should get it out from the fridge ten or 15 minutes before you begin baking – add four ounces of instant vanilla pudding mix – and half a cup of margarine.

Add a small amount of vanilla and almond extract to give it a sweet and highly fragrant boost. Go and check on your Rangemaster Classic to ensure that the temperature – of 350 degrees – has been set correctly.

Step Four: Mix the ingredients added to the large mixing bowl, during step three, ensuring that you really mix well with a wooden spoon.

Step Five: Break two eggs into a cup and beat them well with a fork.

Step Six: Pour the egg mixture into the large mixing bowl – the one containing the sugar, butter, margarine and pudding mix – and vigorously stir them together. Add the flour and baking soda mix and continue stirring. You should find that the mixture becomes quite thick, which is exactly what you want.

Step Seven: Measure out two cups of chocolate chips; it doesn’t really matter which type you opt to go for, as long as they’re made of baking chocolate – so white baking chocolate, dark baking chocolate etc. Pour them in and stir round.

Step Eight: Having created the cookie dough you’re now all set to bake them in the Rangemaster Classic. However, before you do this ensure that you grease the baking parchment paper with some margarine beforehand. This will prevent the cookies from sticking to the tray as they bake in the oven.

Take a tablespoon’s worth of mixture and drop it onto the tray; repeat this step until the mixture has been completely used or until your tray is full. Remember, the cookies will expand as they bake in the Rangemaster Classic, so you don’t want to place them too closely together.

Set them to bake on the middle shelf for around ten to 12 minutes, before pulling them out. Leave them to cool for 30 minutes before you tuck in and enjoy.