Belgian Chocolate Cookies

Belgian Chocolate Cookies – The Original Recipe For A Toll House Cookie

Only a few other desserts are as popular as the chocolate cookies, but it takes Belgian chocolate cookies to take the experience to another level. The chocolate cookies were invented in 1938 by Ruth Wakefield, the American chef and it soon gained popularity among the Americans at home and also among the American soldiers stationed overseas during the World War II.

Today, the chocolate cookies are loved by everyone as the two things contribute to the chocolate cookies worldwide popularity. The first of them is the delicacy of these cookies and the second thing is the fact that they are so universal. Chocolate cookies can be served for the breakfast or used as a quick snack at any time of the day. As any other recipe, it is as good as the ingredients in it. Therefore, if you want the best chocolate cookies, you need to use prime-quality Belgian chocolate for it. This is the recipe first presented by Ruth Wakefield herself. If you will decide to use it, remember the heritage and history hidden in it.

Start by preheating your oven to 190 degrees C (375 degrees F). In a small bowl, combine 2 and ¼ cups of flour with a teaspoon of salt and the same amount of the baking soda. In a larger bowl, you should beat the one cup of already softened butter, ¾ cup of the granulated sugar and one teaspoon of vanilla extract until you have nice, creamy mixture into which you need to add 2 eggs and beat again. The next step is to add the flour mixture to the butter mixture and beat it. When you are with it, you need to add chocolate morsels (use two cups) and chopped nuts (one cup). Remember that your cookies will as good as the chocolate you use so the quality Belgium chocolate should be your choice. Now, drop your mixture onto a baking sheet with a spoon and bake for 10 minutes until the colour is nicely golden brown. Cool your cookies down and you can serve them.

Belgian Chocolate Cookies – Everyone´s Favourite Dessert By Martha Stewart

As all the recipes for the chocolate cookies are based on the legendary original idea of Ruth Wakefield, that of Martha Stewart is no exception. The famous American TV star adjusted the recipe so cookies will be softer and chewier.

At the beginning, you should start the same way as in the original recipe: preheat the oven to 190 degrees C (375 degrees F) and whisk the flour (2 and ¼ cups) with ½ cup of baking soda in a bowl. In another bowl, you should mix the cup of softened butter with ½ cup of granulated sugar and one cup of light-brown sugar. Mix it into the light mixture and add two eggs, tablespoon of salt and two teaspoons of the vanilla extract. Beat it well and then add the flour mixture. Beat again and as the last step, stir in the pieces of the high-quality Belgian chocolate. When it is done, use a tablespoon to put balls of the mixture onto a baking paper and bake for 8 to 10 minutes until the edges are golden but the center should stay soft.

Triple Chocolate Cookies

The easiest was how to modify the traditional recipe for the chocolate cookies is the usage of several different types of the chocolate pieces. This recipe is the example of how to do it. First of all, you need to melt the quality Belgian dark chocolate (150 g) in the bowl heated by the hot water. In another bowl, whisk together 150 g of softened butter with 100 g of the light brown sugar and 75 g of the caster sugar. Add one teaspoon of vanilla sugar into this bowl as well. When the mixture is creamy, put the melted dark chocolate, one egg and whisk it again. Now you need to put 175 g of flour altogether with 2 tablespoons of cocoa powder and one teaspoon of baking powder. The last ingredient is the milk chocolate (150 g in the form of small pieces) and the white chocolate (again, 150 g of its pieces). Drop the mixture onto a baking paper on a tray and put it into the oven preheated to 180 degrees C. After 12 minutes, your cookies are done.