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Started By
Message
TulaneLSU's short review of Calliope Chocolate Chip Cookies
Posted on 4/19/20 at 4:07 pm
Posted on 4/19/20 at 4:07 pm
Dearest Friends,
I borrow this recipe from Our Advent Pilgrimage XII: Top 10 Christmas cookies. There are plenty more recipes there if you are looking to make some cookies for your family, friends, neighbors, or yourself. Making cookies is a fun and productive way to spend an afternoon. Remember when making any food that the most important ingredient is love. Without love, food is going to taste not so great.
There is a long running debate in the family about the origin of these cookies. Some of us, myself included, suspect that Great Grandmother invented the recipe. But one of the cousins, after reading the recipe, found the exact recipe on a Tollhouse bag of chocolate chips. Intriguing! Is this an example of Screech’s Spaghetti Sauce or did Great Grandmother inspire one of the most popular recipes in America? I argue for the latter. The name comes from both the family’s love of calliopes and a former tradition of giving away these cookies on St. Nicholas Day to the residents of the Calliope Projects.
Ingredients (9):
2.25 cups all purpose flour
1 tsp baking soda, 1 tsp salt
2 sticks of softened butter
0.75 cup granulated sugar
0.75 cup brown sugar
1 tsp vanilla extract
2 large eggs (egg prices have gotten out of hand this month due to demand)
2 cups of chocolate morsels. The Nestle' recipe calls for 1.75 of Nestle brand chips. I prefer 2 cups of either Walmart's Value Brand semi sweet chips or 2 cups of 60% dark chocolate Ghirardelli.
Instructions: preheat oven to 375 F. Combine flour, baking soda, and salt. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs individually, beating after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tbsp onto ungreased baking sheets. Bake for 9-11 minutes and cool on wire racks for two minutes. Perhaps if you join me for caroling next year either you or I can make some.
Here are some pictures from today's batch. I now have a little stomach ache, as I ate a full dozen. I only have boxed almond milk, unsweetened and unflavored, which goes surprisingly well with the cookies. It isn't as good as cow's milk, but it comes close.
Faith, Hope, and Love,
TulaneLSU
P.S. I am going to try to redeem my second fillet of wild caught sockeye salmon tonight using some of the techniques you taught me.
I borrow this recipe from Our Advent Pilgrimage XII: Top 10 Christmas cookies. There are plenty more recipes there if you are looking to make some cookies for your family, friends, neighbors, or yourself. Making cookies is a fun and productive way to spend an afternoon. Remember when making any food that the most important ingredient is love. Without love, food is going to taste not so great.
There is a long running debate in the family about the origin of these cookies. Some of us, myself included, suspect that Great Grandmother invented the recipe. But one of the cousins, after reading the recipe, found the exact recipe on a Tollhouse bag of chocolate chips. Intriguing! Is this an example of Screech’s Spaghetti Sauce or did Great Grandmother inspire one of the most popular recipes in America? I argue for the latter. The name comes from both the family’s love of calliopes and a former tradition of giving away these cookies on St. Nicholas Day to the residents of the Calliope Projects.
Ingredients (9):
2.25 cups all purpose flour
1 tsp baking soda, 1 tsp salt
2 sticks of softened butter
0.75 cup granulated sugar
0.75 cup brown sugar
1 tsp vanilla extract
2 large eggs (egg prices have gotten out of hand this month due to demand)
2 cups of chocolate morsels. The Nestle' recipe calls for 1.75 of Nestle brand chips. I prefer 2 cups of either Walmart's Value Brand semi sweet chips or 2 cups of 60% dark chocolate Ghirardelli.
Instructions: preheat oven to 375 F. Combine flour, baking soda, and salt. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs individually, beating after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tbsp onto ungreased baking sheets. Bake for 9-11 minutes and cool on wire racks for two minutes. Perhaps if you join me for caroling next year either you or I can make some.
Here are some pictures from today's batch. I now have a little stomach ache, as I ate a full dozen. I only have boxed almond milk, unsweetened and unflavored, which goes surprisingly well with the cookies. It isn't as good as cow's milk, but it comes close.
Faith, Hope, and Love,
TulaneLSU
P.S. I am going to try to redeem my second fillet of wild caught sockeye salmon tonight using some of the techniques you taught me.
5
Posted on 4/19/20 at 4:11 pm to TulaneLSU
Dear Friend,
You burnt the frick out of them.
Yours,
BigPerm
You burnt the frick out of them.
Yours,
BigPerm
Posted on 4/19/20 at 4:19 pm to BigPerm30
Friend,
Perhaps it is the lighting or perhaps we have different definitions for burned Calliope chocolate chip cookies. I like a slight crisp to my cookies. These are perfect for me.
Yours,
TulaneLSU
Perhaps it is the lighting or perhaps we have different definitions for burned Calliope chocolate chip cookies. I like a slight crisp to my cookies. These are perfect for me.
Yours,
TulaneLSU
Posted on 4/19/20 at 4:25 pm to TulaneLSU
Nothing wrong w/ a crispy boi dunked in a a white Russian daiquiri
Posted on 4/19/20 at 4:34 pm to TulaneLSU
You did a good job on those. The best chocolate chip cookie is a crisp chocolate chip cookie.
Posted on 4/19/20 at 5:08 pm to TulaneLSU
Do you have an almond joy cookie recipe?
Those are my favorite.
Those are my favorite.
Posted on 4/19/20 at 5:56 pm to Pandy Fackler
quote:
You did a good job on those. The best chocolate chip cookie is a crisp chocolate chip cookie.
You’re entitled to your opinion and it’s wrong
Posted on 4/19/20 at 6:11 pm to jamboybarry
quote:
You’re entitled to your opinion and it’s wrong
Yeah I'm a fan of the Levain style myself..
Posted on 4/19/20 at 6:35 pm to LSUJML
Friend,
I do not.
I am devastated to learn that Neiman Marcus is filing for bankruptcy as early as this week.
On the bright side, I do have the Neiman Marcus $250 chocolate chip recipe:
When we traveled to Chicago or Dallas for Christmas shopping at NM, we would always eat in the Zodiac, which changed names about five or so years ago to the less appealing Mariposa. After lunch entrees were finished, without fail, Mother would order for me the $250 chocolate chip cookies. These were not as good as Great Grandmother's Calliope chocolate cookies, but were nonetheless delicious in their own way. After eating about ten of those delicious strawberry popovers, that fabulous chicken broth, and an entree, I would eat just one of the three warm cookies. The presentation was always elegant: a silver, textured box with a fluffy cotton bed. The recipe was printed on a thick, luxurious paper card affixed to the inner part of the top piece piece of the box. Our waitress knew that I would always ask for the two remaining cookies to go, so she always brought a silver NM bag with silver rope handles that looked tough, but felt like silk. The feeling of luxury was unparalleled.
I always have wondered why so few restaurants serve fresh chocolate chip cookies for dessert. Is it too difficult for them? Do they think they are above cookies? Do they not know that the nation's best department store's flagship restaurants serve cookies for dessert?
I am quite saddened that I may never again eat at a Neiman Marcus restaurant. It was the pinnacle of department store dining. Far superior to what I only faintly remember about the restaurant in D.H. Holmes. Neiman's was, believe it or not, superior to Fortnum & Mason's restaurants.
Yours,
TulaneLSU
I do not.
I am devastated to learn that Neiman Marcus is filing for bankruptcy as early as this week.
On the bright side, I do have the Neiman Marcus $250 chocolate chip recipe:
quote:
0.5 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1.75 cups all purpose flour
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1.5 teaspoons instant espresso coffee powder
1.5 cups semi-sweet chocolate chips
1) Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
2) Beat in the egg and the vanilla extract for another 30 seconds.
3) In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4) Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
When we traveled to Chicago or Dallas for Christmas shopping at NM, we would always eat in the Zodiac, which changed names about five or so years ago to the less appealing Mariposa. After lunch entrees were finished, without fail, Mother would order for me the $250 chocolate chip cookies. These were not as good as Great Grandmother's Calliope chocolate cookies, but were nonetheless delicious in their own way. After eating about ten of those delicious strawberry popovers, that fabulous chicken broth, and an entree, I would eat just one of the three warm cookies. The presentation was always elegant: a silver, textured box with a fluffy cotton bed. The recipe was printed on a thick, luxurious paper card affixed to the inner part of the top piece piece of the box. Our waitress knew that I would always ask for the two remaining cookies to go, so she always brought a silver NM bag with silver rope handles that looked tough, but felt like silk. The feeling of luxury was unparalleled.
I always have wondered why so few restaurants serve fresh chocolate chip cookies for dessert. Is it too difficult for them? Do they think they are above cookies? Do they not know that the nation's best department store's flagship restaurants serve cookies for dessert?
I am quite saddened that I may never again eat at a Neiman Marcus restaurant. It was the pinnacle of department store dining. Far superior to what I only faintly remember about the restaurant in D.H. Holmes. Neiman's was, believe it or not, superior to Fortnum & Mason's restaurants.
Yours,
TulaneLSU
This post was edited on 4/19/20 at 6:40 pm
Posted on 4/19/20 at 7:41 pm to TulaneLSU
I’m not a fan of overcooked cookies. Looks like you have a cheap cookie sheet. I’d recommend lining with parchment paper to control the browning on the bottom. You’re oven may be better suited for 350 than 375.
Posted on 4/19/20 at 7:54 pm to BengalBen
Friend,
I was unaware Vollrath baking sheets, made in the U.S.A., were considered cheap. Like I said, I like a hint of crispy on the edges. The middles remain very moist and soft. A perfect dichotomy in a cookie.
Yours,
TulaneLSU
I was unaware Vollrath baking sheets, made in the U.S.A., were considered cheap. Like I said, I like a hint of crispy on the edges. The middles remain very moist and soft. A perfect dichotomy in a cookie.
Yours,
TulaneLSU
This post was edited on 4/19/20 at 7:54 pm
Posted on 4/20/20 at 9:21 am to TulaneLSU
your 31/32 years old
take a break this bs
take a break this bs
Posted on 4/20/20 at 9:25 am to DomincDecoco
broil your cookies for a minute, remove from oven, set to normal cook temp, let oven cool and then cook like normal, game changer. Ball up the dough to the size of almost a golf ball though.
This post was edited on 4/20/20 at 9:26 am
Posted on 4/20/20 at 10:25 am to TulaneLSU
quote:
Some of us, myself included, suspect that Great Grandmother invented the recipe. But one of the cousins, after reading the recipe, found the exact recipe on a Tollhouse bag of chocolate chips.
Wasn’t this a plot point on an episode of Friends?
Posted on 4/20/20 at 3:57 pm to TulaneLSU
TulaneLSU,
Thank you for sharing your gift with us. Those cookies look scrumptious.
Yours in Christ,
Upperdecker
Thank you for sharing your gift with us. Those cookies look scrumptious.
Yours in Christ,
Upperdecker
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