Fiona’s 50th birthday party held at the Rugby Club was a great night! I made Chocolate Chip Cookies and presented them as an edible birthday card in an origami box I’d made out of brown paper. Most people entered into the party spirit and enthusiastically participated in the dancing and musical charades. Rumour has it that a photo of Andy and me, standing on chairs and acting out Kate and Leo in Titanic to “My heart must go on” may be in circulation. Unlike others, I can’t even use the excuse that “drink had been taken” as I was driving!
Toll house or Chocolate Chip cookies
The original chocolate chip cookie, said to have been invented by Ruth Wakefield of the Toll House Restaurant in Massachusetts. She sold the recipe to the Nestle company which made it famous throughout America.
Makes 25-30
Ingredients:
10oz (280g) plain flour
1tsp baking powder
pinch salt
1 egg
3tbs milk
1tsp vanilla essence
6oz (170g) slightly salted butter, softened
5oz (140g) caster sugar
4oz (110g) light muscovado sugar
14oz (400g) chocolate chips or diced plain chocolate
4oz (110g) chopped pecans or walnuts (optional)
Preparation: Line several baking sheets with non-stick baking parchment, or butter them generously. Sift the flour with the baking powder and salt. Beat the egg lightly with the milk and vanilla essence. Cream the butter with the caster sugar until light and fluffy. Add the muscovado sugar and keep beating until it is evenly incorporated. Now add about a third of the egg mixture, beat well and then stir in a third of the flour. Repeat until all used up, by which time you should have a thick, smooth batter. Stir in the chocolate and pecans.
Drop dessertspoonfuls of the mixture on to the sheets, leaving plenty of space between them. Bake at 190C/375F/gas 5 for 12-16 minutes. Cool for a couple of minutes on the sheets so they begin to firm, then transfer to a wire rack.
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