While you’re frying up some eggs and bacon, we’re cooking up something else: a way to celebrate today’s food holiday.
Chip, chip hooray! – August 4 is National Chocolate Chips Day!
Chopping up a chocolate bar into little morsels and putting them in a batch of cookie dough may be one of the best ideas Ruth Graves Wakefield of the Toll House Inn ever had. Since we don’t know dear Ruth, it’s safe to say that chocolate chip cookies are one of the best American creations to date.
But don’t stop with cookies! You can pop these in pancakes, waffles, crêpes, pies, muffins, cakes or just pop them in your mouth right out of the bag (we aren’t ones to judge). Or how about 100 ways to use chocolate chips to whet your inspirational appetite?
If your own prized cookie recipe requires the attendance of all-important chocolate chips, carry on!
Otherwise, you may want to use this fine rendition:
Grandma Jam’s Chocolate Chip Cookies
3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 sticks of sweet cream butter
3/4 cup of firmly packed brown sugar
3/4 cup of granular sugar
2 teaspoons of real vanilla extract
1 bag of jumbo semi-sweet chunks or jumbo chips
1 cup of nuts
Preheat oven to 350 degrees. Combine flour, soda and salt; set aside. Combine the rest of the ingredients and mix well. Mix dry and wet ingredients together. Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 10 minute until lightly brown. Cool for one minute on baking sheet and then remove to wire racks to cool completely.
Now we’ve just got one more question for ya: Got milk?