CHOCOLATE CHIP COOKIES WITH ORANGE BITTERS
In 1938, Ruth Wakefield, co-owner of the Toll House Restaurant in Whitman, Massachusetts, created her Chocolate Chip Cookie as an accompaniment to ice cream. Ruth’s cookie became so popular that Marjorie Husted (aka Betty Crocker) featured the recipe on The Betty Crocker Cooking School of the Air. Nestlé then paid Ruth $1 to print her recipe on the back of their chocolate chip package.
I’ve modernized Ruth’s recipe with orange bitters that cut the sweetness as they enhance the richness and complexity of this delicious classic. Let me know what you think in the comments section below.
Thanks Hella Bitters for this inventive twist on tradition.See the original post here.
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- Makes 24-36 cookies depending on size
- 1 stick (4 ounces/113.5 grams) softened butter
- 1 cup (7 ounces/198 grams) granulated white sugar
- 1 cup (7.7 ounces/218 grams) packed brown sugar
- 2 eggs
- 2 teaspoons orange bitters
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon Salt
- 2 ¼ cups (9.9 ounces/281 grams) all-purpose bleached flour
- 2 cups (11.7 ounces) chopped dark chocolate or chips
- Large flake Maldon sea salt or Fleur de sel sprinkled on warm cookies out of the oven)
MIS EN PLACE THE COOKIE DOUGH
- Add butter, white and brown sugar into a bowl of an electric mixer. Set aside.
- Combine the eggs and orange bitters in a small bowl.
- Dissolve baking soda in hot water.
- Set the chocolate chips into a bowl.
- Measure the flour and salt into a bowl and set aside.
- Line two baking trays with parchment or abaking liner.
ASSEMBLING THE COOKIE DOUGH
- Preheat oven to 350ºF degrees if baking immediately.
- Beat the butter, white and brown sugar until smooth.
- Beat in the eggs and orange bitters one at a time.
- Add the dissolved baking soda to the cookie dough.
- Add the flour and salt to the cookie dough.
- Add the chocolate chips.
- Refrigerating the cookie dough is optional, but can be left overnight.
BAKING THE CHOCOLATE CHIP COOKIES
- Preheat the oven to 350ºF.
- Drop by large spoonfuls onto your prepared pans.
- Bake for about 10-15 minutes in the preheated oven, or until edges are nicely browned, and the centers are set and slightly firm to the touch.
- Place cookies on cooling rack and sprinkle with sea salt.
- Eat immediately.