{"id":33890,"date":"2019-12-13T03:18:51","date_gmt":"2019-12-13T11:18:51","guid":{"rendered":"http:\/\/www.jewishindependent.ca\/?p=33890"},"modified":"2019-12-12T13:08:34","modified_gmt":"2019-12-12T21:08:34","slug":"sweetness-of-chocolate-chips","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2019\/12\/13\/sweetness-of-chocolate-chips\/","title":{"rendered":"Sweetness of chocolate chips"},"content":{"rendered":"

(photo by Kimberly Vardeman)<\/em><\/strong><\/span><\/p>\n

Chocolate chips were created when chocolate chip cookies were invented in 1937 \u2013 Ruth Graves Wakefield of the Toll House Inn in Whitman, Mass., added cut-up chunks of a semi-sweet Nestl\u00e9 chocolate bar to a cookie recipe.<\/p>\n

The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestl\u00e9 to add her recipe to the chocolate bar\u2019s packaging in exchange for a lifetime supply of chocolate. Initially, Nestl\u00e9 included a small chopping tool with the chocolate bars. In 1941, Nestl\u00e9 and at least one of its competitors started selling the chocolate in \u201cchip\u201d (or \u201cmorsel\u201d) form.<\/p>\n

Originally, chocolate chips were made of semi-sweet chocolate, but today there are many flavours of chips, including bittersweet, peanut butter, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.<\/p>\n

Here are some of my favourite recipes.<\/p>\n

MOM\u2019S CHOCOLATE CHIP COOKIES
\n<\/strong>5 dozen small cookies<\/em><\/p>\n

1\/3 cup oil (Mom, z\u201dl, used 1\/2 cup shortening)
\n<\/strong>1\/4 cup brown sugar
\n<\/strong>1\/2 cup white sugar
\n<\/strong>1 egg
\n<\/strong>1 package chocolate chips
\n<\/strong>1\/2 tsp baking soda
\n<\/strong>1\/2 tsp salt (I eliminate this)
\n<\/strong>1 1\/8 cups flour
\n<\/strong>1\/2 cup chopped nuts
\n<\/strong>1\/2 tsp vanilla<\/strong><\/p>\n

    \n
  1. Preheat oven to 375\u00b0F. Spray cookie sheets with vegetable spray or cover with parchment paper.<\/li>\n
  2. Combine oil, sugars and egg in a mixing bowl or food processor.<\/li>\n
  3. Add chocolate chips, baking soda, flour, nuts, vanilla (and salt). Blend well.<\/li>\n
  4. Spoon on cookie sheets with a teaspoon or tablespoon. Bake for eight to 10 minutes. Remove from oven and let cool on a rack.<\/li>\n<\/ol>\n

    ELISHEVA\u2019S CHOCOLATE CHIP OATMEAL COOKIES
    \n<\/strong>I tasted these at a Hadassah Israel meeting. They were made by one of our members and I had to have the recipe.<\/em><\/p>\n

    1 cup margarine or butter, softened (I use 3\/4 cup oil)
    \n<\/strong>1 1\/4 cups firmly packed brown sugar
    \n<\/strong>1\/2 cup white sugar
    \n<\/strong>2 eggs
    \n<\/strong>2 tbsp milk (I use Rich\u2019s non-dairy creamer or soy milk)
    \n<\/strong>2 tsp vanilla
    \n<\/strong>1 tsp baking soda
    \n<\/strong>1 3\/4 cups flour
    \n<\/strong>pinch of salt (which I don\u2019t add)
    \n<\/strong>2 cups uncooked oatmeal
    \n<\/strong>1 package chocolate chips
    \n<\/strong>1 cup coarsely chopped nuts (optional)<\/strong><\/p>\n

      \n
    1. Preheat oven to 475\u00b0F. Place parchment paper on cookie sheets.<\/li>\n
    2. Beat margarine or butter (or oil) and sugars until creamy in a bowl. Add eggs, milk and vanilla. Beat well.<\/li>\n
    3. Add flour and baking soda (and salt). Mix well.<\/li>\n
    4. Stir in oatmeal, chocolate chips and nuts. Mix well.<\/li>\n
    5. Drop by rounded tablespoons onto cookie sheet. Bake for nine or 10 minutes for a chewy cookie, 12 to 13 minutes for a crispy cookie.<\/li>\n<\/ol>\n

      DIABETIC (SPLENDA) CHOCOLATE CHIP COOKIES
      \n<\/strong>30 cookies<\/em><\/p>\n

      2 cups flour
      \n<\/strong>1 tsp baking powder
      \n<\/strong>1 tsp baking soda
      \n<\/strong>1\/4 tsp salt (I never add salt)
      \n<\/strong>1 cup melted butter (I use 1\/4 cup + 2 tbsp vegetable oil)
      \n<\/strong>1 cup Splenda brown sugar blend
      \n<\/strong>2 large eggs
      \n<\/strong>1 tbsp vanilla extract
      \n<\/strong>2 cups semi-sweet chocolate chips<\/strong><\/p>\n

        \n
      1. Preheat oven to 375\u00b0F. Line cookie sheets with parchment paper.<\/li>\n
      2. Combine flour, baking powder and baking soda in a bowl. Set aside.<\/li>\n
      3. Mix butter (oil) and Splenda in a large bowl. Stir in eggs. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.<\/li>\n
      4. Drop dough by tablespoon onto cookie sheets. Bake for 11 to 13 minutes. Allow to cool before moving to racks to cool completely.<\/li>\n<\/ol>\n

        Sybil Kaplan<\/strong> is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        (photo by Kimberly Vardeman) Chocolate chips were created when chocolate chip cookies were invented in 1937 \u2013 Ruth Graves Wakefield of the Toll House Inn in Whitman, Mass., added cut-up chunks of a semi-sweet Nestl\u00e9 chocolate bar to a cookie recipe. The cookies were a huge success, and Wakefield reached an agreement in 1939 with […]<\/p>\n","protected":false},"author":2,"featured_media":33892,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[781],"tags":[3797,7889,3456],"class_list":["post-33890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-holidays","tag-baking","tag-cookies","tag-recipes"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/33890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=33890"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/33890\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media\/33892"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=33890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=33890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=33890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}