![]() Now, since you know I use dark pans, don’t be alarmed if you use a light-colored cookie tray and need to keep the cookies in the oven for an extra 3-4 minutes. Dark baking pans will often absorb more heat, whereas light pans will reflect the heat, so if you are accustomed to using one or the other, I say stick with what you know.Īlso, since most people don’t tell you which kind of pan they are using, always watch that first batch of cookies in the oven. Trust me I know what I’m talking about here. Darker pans tend to cook faster than lighter colored pans, so you have to make sure you don’t burn the cookies. Yes, it’s a bit of work, but the recipe make around 40 cookies, so there’ll be plenty to go around.However, when I make a new cookie in my dark baking pans, I need to watch that first batch carefully. I have even experimented and found that if you blitz the treacle sugar in a food processor for a few seconds, the grains are finer and the end product is getting closer to what the famous Nestlé Toll House Chocolate Chip Cookies are like. The cookies have a softer centre and the chocolate is sweet and creamy. So what happens if you use Tyanne’s clever ZA Substitutes as she calls it? You get amazing chocolate chip cookies that are close to the American originals. She also suggested using South African treacle sugar which is sticky although coarser and darker than American brown sugar. So Tyanne told us to use chopped up Nestlé chocolate bars instead of choc chips – as Ruth did. In fact, until recently, most choc chips made for baking in South Africa was actually “chocolate flavoured”. The special Nestlé Toll House Chocolate morsels were also a cut above the average choc chip in South Africa. ![]() Unlike our brown sugar which is free-flowing and not as fine. American soft brown sugar is fine, slightly sticky and a beautiful light brown colour. She had American ingredients stashed away in her Pretoria kitchen! No, all cookie ingredients are not created equal. When she went back to US shores, Tyanne, mom of Michael, Thomas and Joseph let us in on the secret of her extra delicious cookies. So we taught the little American toddlers South African rhymes, how to drink Rooibos Tea and eat rusks, and their moms taught us about these most delicious cookies! All the American mommies baked us Chocolate Chip Cookies for cake sales and birthdays – we couldn’t get enough of them! Luckily for us, there was a large contingent of American families at one stage and we got introduced to proper American Chocolate Chip Cookies. Our school was one of the few English medium ones in the East of Pretoria and we therefore often had children from ex-pats working in South Africa. You might wonder where I got my Nestlé Toll House Chocolate Chip Cookie knowledge from? I worked as a pre-school teacher for 12 years. These are crunchy on the outside, soft on the inside and the chocolate chips are creamy drops inside the cookie. And it’s definitely not the same as the choc chip cookies we can buy in supermarkets in South Africa. If you see a classic chocolate chip cookie recipe on an American website, it is very often the Nestlé one. They also explain where the Toll House fits into the story. If you are interested in the history you can read up on CulanaryLore’s website. Ruth chopped up a bar of Nestlé chocolate for her cookies, so Nestlé got in on the act and started producing chocolate morsels. ![]() On Nestlé’s website, they have some history of the Chocolate Chip Cookie and how it was created by Ruth Wakefield in 1939. The Chocolate Chip Cookie: A Timeless Discovery ![]()
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