My pursuit of the perfect chocolate chip cookie originated when I discovered the Easy-Bake oven. At six, the Easy-Bake oven was an incredible invention: a light bulb powered plastic oven in which I made pastries in. Whenever I had money, I begged my mom to go to Wal-mart to buy Easy-Bake pouches, especially my favorite dessert, chocolate chip cookies. I adored baking, and I sampled the majority of the mixes available. I even fantasized about becoming a world-renowned pastry chef and opening a bakery. Sadly, the desserts, particularly the cookies, came out burnt and tasteless.
Over the years, I realized baking was only a hobby, nonetheless, my obsession with concocting delectable desserts and confections continued. Abandoning my Easy-Bake oven, I mixed cookies, fudge, cakes, and breads from scratch. In particular, I was partial to chocolate chip cookies. I used a mix or a recipe on Hershey's chocolate chip packages, but mine were never gooey and chewy like the ones on cooking shows; they were flat, floury, and slightly burnt around the outside. Accordingly, the mission to formulate the perfect chocolate chip cookie began
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I tirelessly baked for months: cookies with additional brown sugar, dollops of coconut oil instead of butter, cornstarch, or different chocolate chips. Regrettably, none of those recipes made the perfect cookie. The outcome was always deficient; the cookies were dense, saccharine, or crunchy. Every time, I asked for my family’s opinions, but they unfailingly replied that each batch was delectable. Then, I stumbled upon a recipe from Allrecipes.com titled the Best Big, Fat, Chewy Chocolate Chip Cookie. The recipe involves adding an egg yolk and an entire tablespoon of vanilla extract, which together make the cookies heavenly. They are soft and appropriately sweet, with an undertone of brown sugar and vanilla, and bake to a light brown and contain the ideal number of chocolate
Before Milton Hershey had a world wide known chocolate business, he had a small, not so well known caramel business. Milton Hershey began his chocolate making business in 1893, when his father and him traveled to Chicago to attend a big job fair (Tarshis 14), but it wasn’t until 1900 when Hershey succeed in making the first milk chocolate candy bar (The Hershey Company). Hershey attended an exhibit hall of new and amazing inventions around the world at the fair in Chicago. As Hershey walked into the exhibit hall, he was struck by a delectable smell (Tarshis 14). “Hershey was already a leading candy maker. He had created the largest caramel factory in the country, but he became convinced that the future of his business would be chocolate. At the fair in Chicago, Hershey Bought chocolate-making equipment. He had it shipped back to his caramel factory in Pennsylvania. Then he hired two chocolate makers. Soon the company was churning out chocolate candies in more than 100 shapes” (Tarshis 15).
She had always loved food and enjoyed learning how to make it. In fact, when she was little, she would watch her mom bake these delicious pastries and want to do the same. Fast forward to the end of senior year, she arrived at The Culinary Institute of
Today, Hershey owns or has made over eighteen different candies besides the Kiss, which include: Almond Joy, Cadbury Creme Eggs candy, Hershey 's Cookies 'n ' Creme candy bar, Hershey 's milk chocolate, Mounds candy bars, Hershey 's Nuggets chocolates, Hershey 's Hugs chocolates, Reese 's crunchy cookie cups, Reese 's Nut Rageous candy bar, Reese 's Peanut Butter Cups, Hershey Air Delight, Sweet Escapes candy bars, TasteTations candy, Twizzlers candy, Kit-Kat wafer bar, Whoppers malted milk balls, and York Peppermint Patties. All these candies have made Hershey’s a multimillion company (Bellis,
At 1:45 College English began and our baking process started. The first step was to preheat the oven to 350 degrees, and gather all supplies that was needed to make the cupcakes. Anna and I began to fill the cupcake pans with cupcake liners. Maya sprayed the cupcake liners with cooking spray so the cupcakes wouldn’t stick. Our next step was to start mixing the batter. I started to soften three sticks of butter in the microwave. Luckly Anna was keeping a close eye on me because I almosted used a metal bowl to melt the butter in the microwave. Sadie began to mix 4 ½ cups of flour, 3 ⅓ teaspoons of baking powder, and ¾ of a teaspoon of salt together in a bowl. For about four minutes Sadie mixed the butter and sugar. Anna then added six teaspoons of vanilla to the mixture. My group added half of our flour mixture to the bowl of eggs, sugar, and vanilla. Next, we added two cups of whole milk; along with that we added the rest of the flour mix. We mixed and mixed until the batter was nice and
However, to me, they remind me of my family and friends. My cookies were a hit at home. Every time I made them, I anticipated my father’s reaction when he came home for work. “Oooh, you made cookies?” he would say. Then, I would make a sarcastic remark like, “Be careful, you need to watch those calories,” or, “Don’t eat too many.” The cookies would only last three days in my house because my brother, Miguel, would eat them quickly, nevering complimenting them, though. Sometimes, I made the cookies for a party in school or a family occasion; I loved it when my friends requested them. The cookies always brought my family and friends closer to each other and that is why I love them so
	Cookies, so it seems..are a tasty way to snack. But in the text ahead you will read
An average human will eat almost 19,000 chocolate chip cookies in their lifetime. And the great person who let us have all those cookies, is the person that invented it, which is Ruth Wakefield. But, did you ever think about how it was before that cookie was invented? Probably not, the chocolate chip cookie, started so many other inventions. Imagine life without chocolate chip cookies, we would miss so much more than just than the one treat. Your last chocolate chip cookie probably wasn´t very long ago, that´s why you will be interested in this topic. Today I am here to convince you that Ruth Wakefield, the creator of the chocolate chip cookie, needs to memorialized for her invention. In my speech today I will cover why Ruth Wakefield should
When I think of snacks, I always think of chocolate chip cookies. They just melt in your mouth like marshmallows and sweeten your mouth quickly. Once you start eating, you cannot stop. Chocolate chip cookies are easy to make and are a favorite of both children and adults. Chocolate chip cookies are one of the most convenient treats to take to potlucks, family holidays, and to give as gifts. Out of all the recipes for chocolate chip cookies that I have tried, I have can conclude that this recipe is the best! With only these steps, you can eat them whenever you want wherever and are very easy to carry around. Be prepared to make the best chocolate chip cookies you’ve ever eaten!
My point is proven by influenster.com when they said, “The creamy chocolate to crisp, sugary wafer ratio is always perfect, and breaking them apart makes them fun to eat!.” This comment proves my point by showing that the chocolate is a big part of the candy that ties it all together. Other evidence from influenster.com says, “ UMMMMMMM!!!! FAVORITE CHOCOLATE, I love the crunchy little wafers inside each bar.” This quote definitely proves my statement because it shows that many people love the chocolate. The last statement from influenster.com says, “The combination of a crispy wafer with tasty milk chocolate works well and makes for a satisfying snack.” This proves my point by showing that the milk chocolate has a really good taste that works well with the rest of the bar. These are some reasons why the chocolate from the kit kat bar is so
The three chocolate chip cookie brands tested were Chips Ahoy!, Keebler’s Original Soft Batch, and Cub Foods brand. The three brands were rated on a scale from one to three (three being the best, one the worst) on their flavor, chewiness, and appearance. To score a three on flavor the cookie had to taste delicious and melt in your mouth like ice cream outside on a hot summer day. To score a three on chewiness, it had to be very soft like dough and take a long time to finish. Finally, to rate a three on appearance the cookie had to be very appealing to the taste tester and look delicious to eat. The brand of cookies that scored the highest in each category, I crowned the best chocolate chip cookie in America.
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
as all the others. This is the true meaning and nature of baking: One part art: One part science.
Let’s face it, a good, creamy chocolate cake does a lot for a lot of people” said Audrey Hepburn and I agree. As we’ve settled more into the 21st century year after year , people come up with the coolest ideas on serving desserts. The biggest trend over the past few years is cupcakes. I once read that “desserts spelled backwards is stressed” and that’s exactly how I feel after a long week of chaos. What better to easy that then trying one of the new modern types of cupcakes or desserts. People are coming up with new and creative ways of satisfying that crave.
Various European countries were producing chocolate confections by the 1800’s. Chocolate became affordable to many now because production costs decreased as the cocoa beans were being grinded using steam-engine mechanized machines [13].
There is nothing better than a good piece of chocolate. It’s rich, creamy, smooth, tasting that gives you that spectacular feeling for the moment. Chocolate happens to be one of my favorite sweets, the wonderful creamy milk chocolate, bittersweet chocolate, white chocolate, or even my personal favorite dark chocolate. Chocolate just have a sensational look from the time you eat it. But as I continue wouldn’t we all want to know what ingredients give us that sensational taste from a chocolate candy bar that we loved so much.