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From the Book: Learn to Make Chocolate Chip Cookies
Homemade chocolate chip cookies are hard to resist—especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.Prep 55 min. Total 55 min
4 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
21/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
1 cup coarsely chopped nuts, if desired
1. Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g exchanges: 1 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 1
Lighter Chocolate Chip Cookies
For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips
Candy Cookies
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.
Chocolate Chip Bars
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.
Jumbo Chocolate Chip Cookies
Drop dough by 1/4 cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 11/2 dozen cookies
Keys to Success
• Measure ingredients accurately. Dough that is the right consistency will make cookies that have great shape and texture. (See Measuring Correctly, page 16.)
• Use softened butter. Do not melt butter, or the dough will be too soft and may result in oddly shaped cookies. (See Softening Butter, page 179). • Use a cookie scoop to make cookies the perfect size and shape if desired.
• Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.
• Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.
• Cool cookies until chips are firm before storing, to prevent melted chocolate from getting over all the cookies.
• Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or freezer plastic bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.
Cookies for Gifts
Sharing a gift of homemade chocolate chip cookies or other homemade goodies can be the perfect way to spread a little good cheer, whether delivered by hand or mailed. Here are tips for giving any cookies, bars or candies to ensure they stay fresh and intact.
• Keep containers on hand for when you want to give homemade items as a gift:
• Look for inexpensive plates or serving containers in the dollar section of your discount store.
• Wash and keep to-go containers from take-out meals.
• Look for inexpensive decorative tins or paper containers in craft stores or import stores.
• Cushion items by first placing a paper towel or napkin in the bottom of the container. If you stack items, place layers of waxed paper between layers.
• Cover tightly with plastic wrap or foil if container doesn’t have a lid.
• If baking in advance and freezing, let frozen cookies thaw directly in gift container for maximum freshness.
Additional Recipe Excerpts
Dips: Guacamole, Tex-Mex Layered Dip, Hummus, and More
(Click for recipe) Chicken Pot Pie: Heirloom Recipe and New Twist
(Click for recipe) Easy Grilled Vegetables
(Click for recipe
From the Back Cover
Here is our best edition ever! Fully revised with all-new photography, hundreds of new recipes and more cooking guidance than ever before, the 11th edition of the Betty Crocker Cookbook gives you the best of what you need to cook today. It's filled to the brim with classic andfresh ideas, helpful techniques and great features. Whether you're an experienced cook or just finding your way around the kitchen, THE BIG RED COOKBOOK is the only book you need for foolproof recipes, reliable how-to advice and delicious inspiration.
Reviews:
5.0 out of 5 stars Best Cookbook I Own
I have Joy and two from America's Test Kitchen (Cook's Illustrated) along with online resources as my main go-to cookbooks until now. I am new to cooking for myself and have been trying to find a cookbook that doesn't get fancy (who puts sour cream in their pancake mix ATK?) and has plenty of color pictures so I know what things should look like. Joy of Cooking missed the mark on the pictures but is very informative with tons of solid but slightly difficult to read recipes.So I purchased the Betty Crocker Cookbook for my Kindle software (PC and Android). One thing to keep in mind is that the "enhanced" stuff only works with iPad/iPod which really makes me mad. I'm sure this is about money through exclusive arrangements and not technology. However, I think most of the enhanced material is available on the associated website. I've watched a few videos on preparing pancakes and making bread.The organization of the Kindle book is outstanding. You have the typical, well laid out table of contents. Then at the beginning of each chapter you have the chapter table of contents you can click on to get to a recipe. At the end of each recipe you have links to bring you back to the book table of contents, chapter table of contents, related material, metric conversions and index. How convenient is that?The recipes display nicely on an Android tablet (Xoom) that I use in the kitchen. With the display set to timeout in 30 minutes I can keep the recipe in front of me all around the kitchen - lighter and more convenient than the book.The book contains a lot of information about food, tools, and techniques. These are the things a beginner in the kitchen absolutely needs to help gain experience. Each chapter starts out with tips applicable to the chapter and there are additional tips and information with many of the recipes. There are also plenty of pictures to guide you through techniques and to show outcomes. I especially like the 3-picture sequences of what I call "The Good, The Bad and The Ugly" where they display a well prepared item (let's say biscuit), and two others that are cooked improperly. This helps to diagnose technique problems and has been invaluable to me.I've worked through a few of the recipes but I'll mention only two because they have been a problem since I started cooking.I have been terrible at making pancakes. I keep looking for simple instructions more than a recipe. Lately I've done a few things differently which have improved my pancakes but after using the heirloom recipe in this book along with watching the online video I now make pancakes I would be proud to serve to friends and family. I make them every morning.Another problem area for me has been yeast breads. I can't tell you how many breads I've tried and all have been a failure in one form or another. I've tried a bunch of different recipes, have a big Kitchen Aid stand mixer, use the best ingredients and every loaf has been a flop. Until last night. Of course I have been trying to adjust my techniques but last night I closely followed along the with the recipe for Classic White Bread in the Betty Crocker Cookbook and the outcome was a respectable loaf of bread. I have four books on making bread from authors like Reinhart and DiMuzio but not until I simplified things and followed the BC recipe did I come out with a loaf that I enjoy looking at, smelling and eating. I had a ton of fun taste testing this loaf with butter, cinnamon, honey, peanut butter and jelly and in a day or so French toast! (I enjoy eating slightly more than I enjoy cooking.)I have to say... even though Betty Crocker (General Mills) is a name associated with prepared/processed foods you can buy at the supermarket this cookbook doesn't use those foods as ingredients. For some reason I was expecting one of the ingredients for the heirloom pancakes to be Bisquick (General Mills). Nope. Just basic ingredients with no silly statements like "For best results use Betty Crocker Chocolate Frosting."Bottom line... this is the staple book. This is the one that must be in the kitchen. The recipes are simple and straight forward, just like Mom's cooking. They also form the foundation for experimenting and adding your own twists. Of all the products I have purchased from Bolo (lots) I rank this #1 for beating my expectations and immediate usefulness. No kidding. It is that good.
5.0 out of 5 stars Big hit as a wedding shower gift
Big hit as a wedding shower gift. Lots of good recipes. A cook book that will be used for long time.
5.0 out of 5 stars A little bit of everything for Newlyweds or new to cooking
The resller described the book perfectly: clean hardback, strong spine, clean pages, dust jacket has small tears. Upon receiving the book, discovered that 'new book smell'! Betty Crocker writers include more meat/veg in this new edition compared to one written in the 70s, including more canning and do-it-yourself stuff; carbs and sweets still take up 1/3 of the book.Love the introduction to the cookbook, giving a background, hints and tips for newlyweds or those new to cooking. The book covers a little bit of everything, doesn't go into complicated or deep recipes. Keeping things simple, which as I get older, come to appreciate. And a little bit of everything, there is. The introduction takes for granted the newlywed or new cook has zero experience with a kitchen They describe what is needed then gently goes into very simple recipes throughout, finally describes table settings, , cocktails with entertainment, menus and finding farms, markets and growing vegetables.Regular contents go into more subjects than the previous cookbook I have. There are more chapters than before, covering more content but fewer recipes in each chapter. This is an introduction to cooking, not a compendium or encyclopedia, that is quite something, seeing this cookbook is just under 700 pages. This gives a good all-around education in different aspects of cooking, from breads, sweets, entertaining, grilling, all meats, describing alcohols and cheeses, salads, soups, and slow cookers.Would recommend for the new to wed and new to cook.
5.0 out of 5 stars A classic staple recipe book for every bride to be!
I purchased this book when I got engaged to learn some classic recipes to make for my fiance. I’m an experiences cook and baker, but I really wanted to revisit the classics. The book is well organized and the recipe selection is exactly what I was looking for. The recipes and simple and easy to follow. The book has a generous amount of pictures and information sections to discuss the basics. If you are looking to avoid those trendy and experimental cookbook and have your “moms cooking” don’t hesitate - just add to cart!
4.0 out of 5 stars A great cook book for someone learning to cook.
I have an older version of this cookbook and decided I would try the new addition. This new edition has some of the recipes from my older cookbook, also has some newer recipes based on today. Healthier and modern day recipes. Lower calorie versions specified on numerous recipes. I was kind of disappointed because some of my favorites from my other cookbook were not in this new one. I will copy them and put them in this book. The pages are thin and on a ring binder which makes it easy to turn with care. This would be a great cook book for someone just learning how to cook. It does have Tips and How To's on all sorts of things. The cook book I still own is close to 40 years old, I had to laugh because some of the food items and recipes were not heard of or even existed in my day. There are recipes that can be made in the microwave and a slow cooker too. I will enjoy looking at some of today's recipes and giving them a try.
Time Tested Cookbook
I bought a Betty Crocker Cookbook like this years ago because my mother had one and I remembered how useful it was, not only for recipes, but for helpful hints and advice. When my friend became engaged I bought one for her since she loved it so much. I'm an American living in Europe and love that the recipes have both measurements.
amerikanisches Grundkochbuch
Amerikanern wird oft nachgesagt, dass sie viel mit Fertigerzeugnissen kochen. In diesem Kochbuch erfährt man aber, "wie es wirklich geht". Man bekommt Grundsätzliches erklärt, wie z.B. wie man einen Tisch deckt, aber auch die einzelnen Fleischstücke, Gemüse-/Obst-/Kräuter-/Gewürzsorten und notwendige Küchengeräte sind anschaulich dargestellt.Auch findet sich im Buch immer wieder eine Seite, bei der ein traditionelles Rezept und seine moderne Variante auf der gegenüberliegenden Seite dargestellt wird.Von den Rezepten ist von Vorspeisen, Frühstück und Brunch (u.a.die traditionellen Pancakes in Variationen), Kuchen, Plätzchen und Bonbons bis zu Desserts und Riegeln alles übersichtlich aufgeführt. Ausserdem wird anschaulich erklärt, wie man verschiedene Sorten Brot bäckt.Das obligatorische Barbecue nebst Hamburgern & Steaks fehlt ebensowenig, wie eine Rubrik Partyrezepte, Pasta (selbstgemacht), Reis & Bohnen, Rezepte in 20 Minuten sowie Gerichte aus dem Slow Cooker. Sogar Salate, Vemüsegerichte und eine Abteilung für Vegetarier findet sich in dem Buch, welches eher wie ein dicker Ordner aufgemacht ist und die einzelnen Seiten daher bequem entnehmbar sind, oder auch eigene Rezepte zugeheftet werden können. Zu Beginn jeder einzelnen Rubrik findet sich auch noch (neben dem Index am Ende es Buches) ein jeweiliges Inhaltsverzeichnis für das Kapitel.Was mir auch sehr gut gefallen hat ist, dass nicht nur jedes Gericht abgebildet ist, sondern auch immer wieder Bilder enthalten sind, wie eine Speise richtig aussehen soll (z.B. ein richtig gegarter Hamburger, ein zu wenig gegarter und ein zu lange gegarter, oder auch bei Teig - richtig/zu kurz/zu lange gegart)Bei fast allen Gerichten finden sich Zubereitungsdauer, Nährwertangaben und was nicht nur in USA sehr wichtig ist, ob und wie sich die Speisen am besten tiefkühlen lassen.Gut, einige Englischkenntnisse werden schon vorausgesetzt, aber ich würde das Buch als Grundkochbuch bezeichnen und allen Fans der amerikanischen Küche, welche nicht nur aus Steaks und Burgern besteht, empfehlen.
Perfetto
E' proprio il libro che stavo cercando, è completo, ci sono moltissime ricette americane di tutti i generi, spiegate in modo accurato e dei paragrafi più accurati dedicati alle ricette più importanti. Inoltre ci sono molte foto delle attrezzature e delle tabelle di conversione molto utili visto che il sistema di misurazione italiano è differente da quello americano. A mio avviso sono però indispensabili i misurini americani, le cup e gli spoon...
Amazing book, it covers very basic recipes
A must have, if you are interested in western cooking.Even if you don't cook, its interesting to go through.Amazing book, it covers very basic recipes. Any recipe you name it and you can find it or the variations can be built on as given in the book.I am not getting used to the spiral binding, wish it was hard bound.
Every Recipe Works
I've been using this cookbook for several years now, and every recipe I've tried has turned out better than expected.
