How to make chocolate chip cookies

Jessica Nelson

Eng. Comp. 101-101

Mr. Neuburger

20 April 2013

Process Paper

How to make chocolate chip cookies

            To understand how to make the cookies we first must understand where they came from. The chocolate chip cookie was actually made by accident. In 1930, Ruth Wakefield wanted to make a chocolate butter cookie. She made food for her guests in the Toll House. She thought mixing a bar of semi-sweet chocolate in with the dough it would make the whole cookie chocolate. This did not happen the way she wanted to. The cookies were still okay so she served them to her guests anyways and they loved them.

            I obtained the recipe for chocolate chip cookies that I am going to tell you how to make from one of my mother’s friend Melanie Scott. It is so popular at our house that during Christmas they always beg me to make cookies and any other time they think that they might be able to convince me to bake them. Sometimes we even have to make two batches because it has become popular with friends and some outside family that they want some as well. We are no longer in contact with Melanie so I have taken the recipe and deemed it as my own.

Jessica’s Cookies

¾ C sugar

1 C brown sugar

1 C butter/ margarine

1 Tbs vanilla

2 eggs

3 C flour

¾ tsp baking soda

¾ tsp salt

1 bag of chips

You will need 1 large mixing bowl, aluminum foil or wax paper, mixer, silicone scraper, 1 nonstick cookie sheet, 2 spoons, 1 plastic spatula, measuring spoons, 2 hot pad holders, and measuring cups. Preheat oven to 375 F. Measure ¾ cup of sugar and pour into the large mixing bowl. Measure 1 cup of packed brown sugar (you should be able to make a “castle” when you put it into the bowl.) Put the 1 cup of brown sugar into the bowl. Either measure 1 cup of butter or use 2 whole sticks of margarine (it equals 1 cup). Measure 1 tablespoon of artificial vanilla and pour it into the bowl. Take out 2 eggs and crack the shell making sure not to get any of the shell into the bowl and put the yolk into the bowl. Mix all of the ingredients on low in the bowl with the mixer until it is all liquid. Take the mixer out of the bowl. Next, measure 1 cup of flour. When putting the measured flour into the bowl, be sure to spread it all out pretty evenly and not to put all of the flour in one area of the bowl. Mix the measured flour into the bowl on low until the flour is mixed thoroughly. If any flour is remaining on the sides of the bowl, take the silicone scraper and scrape along the inside until no flour is on the sides. Measure another cup of flour and also put that into the bowl and spread evenly. Mix the flour evenly on low. If any flour remains on the sides of the bowl be sure to scrape it off. Measure 1 last cup of flour and pour it into the bowl. Mix the cup of flour in the bowl on medium. If any flour is on the sides be sure to use your scraper to get it off. Take the mixer out of the bowl. Measure ¾ teaspoon of baking soda and put that into the bowl. Measure ¾ teaspoon of salt and put that into the bowl. Mix the ingredients on medium for about 15 seconds or until evenly mixed. Pour 1 bag of chocolate chips into the bowl. Mix the ingredients on high until chips are evenly distributed throughout the cookie dough. Remove the mixer and use your scraper to take off the cookie dough on the beaters. Use 2 regular sized spoons and scoop out a golf ball sized amount, and use the other spoon to scrape the dough onto your nonstick cookie sheet. Cookies should be placed about 1 inch apart. Place your cookies into the oven and wait for about 15 minutes or until light brown along the edges. For a soft cookie, bake until the dough is no longer shining and the edges of the cookie is a very light brown. Remove the cookies from the oven using your hot pad holders to hold the sheet and place the cookies on the stove top. Take either your aluminum foil or wax paper and roll out enough length to place all of the cookies on it. Use the hot pad holders to take your cookies over to where you will be placing them and scrape them off gently using your plastic spatula. Continue to make bake the cookies using the same technique until no cookie dough is left. Let cool for 20 minutes. Enjoy!

Works Cited

"The History of Chocolate Chip Cookies." Food History. N.p., 1998. Web. 20 Apr. 2013.