Demeter Chocolate Chip Cookie
I chose to wear Demeter's Chocolate Chip cookie today because I wanted to wear an American fragrance plus the chocolate chip cookie was also invented in this country! This fragrance is so incredibly true to the scent that you think someone just pulled out a tray of cookies from the oven. It's primarily chocolate with a hint of butter, it smells more like baked cookies than raw cookie dough. A perfect year round comfort scent! The staying power is really good for it being a Demeter. While the majority of the chocolate fades after a while, I can subtly detect this fragrance hours later on my skin.
Demeter's Chocolate Chip Cookie retails for $18/1 oz. at Sephora
but for a better bargain you can get a 4 oz. bottle at Scentiments
Chocolate chip cookie
From Wikipedia, the free encyclopedia.
(Redirected from Toll House cookie)
The chocolate chip cookie, also known as the Toll House Cookie, was accidentally developed by Ruth Graves Wakefield, owner of the Toll House Inn near Whitman, Massachusetts, in 1930. Wakefield was making chocolate cookies but ran out of regular baker's chocolate and substituted broken pieces of semi-sweet chocolate, assuming it would melt and mix into the batter. It did not, and the cookie with chips of chocolate was born. (The restaurant, housed in a former toll house built in 1709, burned down in 1984.)
Today, half the cookies baked in American homes are chocolate chip, with an estimated seven billion consumed annually.
While the Toll House recipe is considered the standard, the ingredients can be adjusted to give the cookies slightly different properties.
For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of brown sugar to white.
For a soft, cakey cookie, use cake flour, substitute baking soda for baking powder, and use shortening instead of butter.
For a chewy cookie, use bread flour, omit one egg white, and melt the butter before incorporating it into the mix.Original Nestlé Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Estimated Times:Preparation - 15 min Cooking - 9 min Cooling Time - 15 min cooling Yields - 60