American Cookies comes from Massachusetts, and they were created in year 1939 by Ruth Wakefield, owner of the Toll House Inn. According to the myth, Mrs. Wakefield was baking regular chocolate cookies, but, as she ran off cocoa powder, decided to use chocolate chunks, believing that the chocolate would eventually melts in the dough in order to substitute the cocoa powder. Big was her surprire when she saw that the chocolate chunks were still there, well evidents all around the cookies, giving an aesthetical touch on them and contrastating the flavour of the dough. The cookies fastly obtained success and Mrs. Wakefield decided to publish a recipe book, including her famous sweet treats. In that way, American chocolate chip cookies became famous not only in Massachusetts, but also in the rest of America...and in the whole World too! It is said that Massachusetts' Senator John Fitzgeral Kennedy was a big fan of Mrs. Wakefield cookies back then!
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| A young president Kennedy eating cookies |
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| Our bran new KitchenAid |
Ingredients:
- 225 grams of butter (room temperature)
- 225 grams of brown sugar
- 200 grams of white sugar
- 480 grams of all purpose flour
- 2 eggs
- 1 spoon of vanilla extact (in my case, Madagascar vanilla jelly)
- 1 spoon of baking powder ( 1 tsp or 5 grams)
- 1 pinch of salt
- 100 grams of dark chocolate chips
- 100 grams of white chocolate chips
- 80 grams of cashew nuts
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| Ingredients |
Instructions:
-Fist of all, we mix the butter in a bowl together with the two types of sugar, until they are fully incorporated.
-Second step: we add the eggs, one at time, waiting to add the following egg until the previous is completely incorporated. Together with the eggs, we will add also the Vainilla extract, that can be liquid, paste or jelly vanilla extract
-In another bowl, we sift together the flour, the baking powder and the salt. Once mixed this dry ingredients, we add them to our wet ingredients we previously made.
- Mix all together and add chocolate chips and the chopped cashew nuts, we stir together this ingredients until they are well incorporated and we let the dough in the fridge for about 30 minutes.
- Preheat the oven to 170º Celsius or 325º Farenheit.
- Prepare a couple of baking tray with baking sheets and we are ready to make little balls using our dough. You can use the ice cream scoop to create your own dough balls. Feel free to choose the size you prefer, but please put the dough balls separate one from each other, or they will bunch up and we would finally obtain a single, cathedral-size giant cookie. We can delicately flatter the balls with the fingers of with the rear of a spoon if you want, but don't worry, with the heat the dough will lower.
- Bake the dough for about 10-15 minutes or until golden brown.
-Fist of all, we mix the butter in a bowl together with the two types of sugar, until they are fully incorporated.
-Second step: we add the eggs, one at time, waiting to add the following egg until the previous is completely incorporated. Together with the eggs, we will add also the Vainilla extract, that can be liquid, paste or jelly vanilla extract
-In another bowl, we sift together the flour, the baking powder and the salt. Once mixed this dry ingredients, we add them to our wet ingredients we previously made.
- Mix all together and add chocolate chips and the chopped cashew nuts, we stir together this ingredients until they are well incorporated and we let the dough in the fridge for about 30 minutes.
- Preheat the oven to 170º Celsius or 325º Farenheit.
- Prepare a couple of baking tray with baking sheets and we are ready to make little balls using our dough. You can use the ice cream scoop to create your own dough balls. Feel free to choose the size you prefer, but please put the dough balls separate one from each other, or they will bunch up and we would finally obtain a single, cathedral-size giant cookie. We can delicately flatter the balls with the fingers of with the rear of a spoon if you want, but don't worry, with the heat the dough will lower.
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| cookies just before entering the oven |
- Bake the dough for about 10-15 minutes or until golden brown.
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| cookies inside of the oven, halfway through the baking. Can you see how they get bigger? |
-Remove the cookies from the oven and let them in the tray for about five minutes without touching them, otherwise they would break since the cookies are still too weak.
-Let them cool completely in a rack. This step is really crucial in order to have crispy cookies and not fluffy ones.
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| cooling the cookies |
- After that...just bite them! (if you haven't already!) you've waited for it for soo long at this point!
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| Cookie interior...yummy! |
- You can store your cookies in a tin container with a baking sheeton the bottom of it, or in an airtight container.
I hope you'll like them as we did!
I hope you'll like them as we did!
Saludos!
Angie
P.s.: I found the Madagascar Vanilla jelly in the World Artisan Fair of Milan, which takes place every year in December.I always used vanilla paste, liquid vanilla, vanilla sugar or even Vanillina, but I loved this little jar of "gelee de vanille", or Vanilla Jelly, since I tasted it, I would take a spoon and eat it directly from the jar!
