Original Chocolate Chip Cookies

These Original Chocolate Chip Cookies come from a recipe that I got from an old American lady. they are absolutely delicious and every time I make them, I get the Waouh factor !

American Cookies

First here is the list of the different ingredients you will need to make the Original Chocolate Chip Cookies that serves 6 to 8

  • 2 sticks or 200 g softened butter
  • 1/2 cup or 150 g granulated sugar
  • 1 cup or 200 g brown sugar
  • Two free range eggs
  • 2 tsp vanilla extract
  • 2 cups or or 350 g flour
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • One cup or 200 g semisweet chocolate chips

Now, here are the few steps you will need to follow to make the Original Chocolate Chip Cookies with a preparation of 10 minutes and a cooking of 12 minutes

To start, preheat the oven to 350° F or 180°C. Then, in a large mixing bowl, cream together the butter, sugars, eggs and vanilla.

Then, in another bowl, mix together the flour, salt, baking powder and baking soda. Finally, combine the wet and dry ingredients. Stir in the chocolate chips.

When the batter is smooth, take an ice scoop and place golf ball sized dough portions 2 inches apart on a cookie sheet toped with waked paper.

Bake for 10 to 12 minutes or just until edges are light brown. Finally, let cool on a wire rack and then, serve as is or with some fresh fruits.

Côté Table, Festival de Pains, Bread Festival

Avec Côté Table, Festival de Pains, Bread Festival, on est entouré de recettes de pains du monde. On commence bien sûr par la France avec sa fameuse Baguette que l’on peut voir se dresser dans des paniers à travers le monde entier.

La présence du pain dans la vie des hommes ne date pas d’hier. On a la preuve avec ce petit pain appelé Bretzel. Il est absolument délicieux. Sa pâte, pochée dans l’eau bouillante avant sa cuisson au four, le rend moelleux à souhait.

Enfin, le Pain de Maïs, très apprécié en Amérique du Nord, aussi appelé “Corn Bread” est souvent servi en accompagnement d’un plat. Le maïs ne contenant aucun gluten en fait un pain tout indiqué pour ceux qui ne peuvent pas manger du pain classique.

Le pain fait aujourd’hui partie intégrante de la gastronomie. En espérant que vous serez inspirés, régalez-vous et passez un bel été !

Côté Table, Festival de Pains, Bread Festival

With Côté Table, Festival de Pains, Bread Festival, we are surrounded by bread recipes from around the world. We start of course with France and its famous Baguette that stands in baskets around the world.

The presence of bread in men’s lives is not new. Proof of this is manifested through this small bread called Pretzel or Bretzel, a delicious family bread. The dough, poached in boiling water before baking, is soft and fluffy.

Finally, we often serve Corn Bread, a popular bread in North America, as a side dish. Corn contains no gluten, which makes it a perfect bread for those who cannot eat classic bread.

Today, Bread is an integral part of gastronomy. So go ahead and combine them with your dishes, and in the meantime have a lovely summer !

Corn Bread

Corn Bread is a firm, slightly dense loaf that is an excellent base for open-face hors d’oeuvres even if it does crumble a little. It is also flavourful, especially when you combine it with the cayenne pepper. It gives a good flavour to this Corn Bread.

Corn Bread

First, here is the list of the different ingredients you will need to make the Corn Bread that serves 6

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all purpose flour
  • one Tbsp sugar, one Tbsp baking powder and one tsp salt
  • 1 cup milk
  • 1 Tbsp butter, melted and cooled
  • 2 free range eggs, lightly beaten

Now, here are the few steps you will need to follow to make the Corn Bread

Preheat the oven to 400°F or 200°C. Butter a 9x9x3 inch pan. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Mix the milk, butter, eggs in another bowl.

Stir the milk mixture into the cornmeal mixture just until moistened.

Pour batter into the prepared pan and bake until golden. About 25 to 30 minutes. Cool on a wire rack 5 minutes, then remove from pan and cool completely on rack but you may also serve your Corn Bread still warm and cut into squares.

Corn Bread