6A COTTAGE GROVE SENTINEL May 27, 2015
Cook's Corner
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Cheers for chocolate chips!
BY BETTY KAISER
For the Sentinel
baking stick)
1 teaspoon vanilla
2 large eggs
2 cups fl our
6 tablespoons unsweetened cocoa pow-
der
1/2 teaspoon salt
2/3 cup miniature semi-sweet chocolate
chips
1/3 cup sugar
1/2 cup powdered sugar
T
he story of chocolate chips is leg-
endary, but they haven’t been around
forever. They came about in the year the
stock market came crashing down and the
Great Depression was just beginning. Life
was pretty grim in 1930, but then a new
chocolate product came along. The story
is old but worth re-telling.
Ruth and Kenneth Wakefi eld opened
a new restaurant in Whitman, Massa-
chusetts in 1930. They named it the Toll
House because it was located across from
the old Boston-to-New Bedford Turnpike.
One day, Ruth was making a batch of
cookies and decided to cut up a chocolate
bar to add to the dough. She expected the
chocolate to melt. Instead, it maintained
its shape, and voila! She had created the
now famous chocolate-chip cookie.
The cookies’ fame spread when she
baked them and sent them to Massachu-
setts soldiers during WWII. Eventually,
she contacted Nestle, the manufacturer of
the chocolate bar she used. At her sugges-
tion the company began making a scored
chocolate bar that bakers could break into
small pieces. Soon, a small chopper was
available, and then small pieces were sold
in bags. The rest (as they say) is history.
If you love rich chocolate-chip cookies
you will love today’s recipes. The fi rst two
are what I call “company good” cookies.
Recipe No. 1 is from “Some Crust Bak-
ery,” a European-style fi ve-star bakery
in Claremont, California. Established in
1916, they’re still turning out mouthwa-
tering pies, pastries, quiche, meals and
other goodies.
One of their specialties is an amazing
mocha cookie. I clipped the recipe from
the SOS column in the “L.A. Times”
years ago. The cookies are large, moist,
dense and chewy—studded with chunks
of bittersweet chocolate. They are very
rich and best served with vanilla ice cream
and only one to a customer!
The second recipe is newer favorite
from the folks at Crisco. It has a crackle
pattern that comes from rolling the dough
balls in both granulated and powdered
sugar before baking. The last recipe is
a family-sized batch of Chocolate Chip
Ranger cookies that I like better than Toll
House.
Please Read and measure these recipes
carefully. Use butter or Crisco when called
for and Wheaties in the Ranger variety. It
does make a difference. Baking cookies
can be a tedious job, but warm, chocolate
chip creations make it all worthwhile. En-
joy!
Bakery-style Mocha
Cookies
4-1/2 ounces unsweetened chocolate,
coarsely chopped
9 ounces bittersweet chocolate coarsely
chopped
1/2 cup (1 stick) unsalted butter
4 eggs
3 tablespoons instant espresso
1 3/4 cups sugar
1/2 cup pastry fl our (yes, that’s correct)
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped
into 1/2 inch chunks
Heat oven to 350° F.
Line baking sheets with parchment
In a saucepan over low heat, combine
unsweetened chocolate, bittersweet choc-
olate and butter, stirring occasionally un-
til melted. Remove from heat.
Combine the eggs, espresso and sugar in
the bowl of an electric mixer and mix on
low speed, scraping the bowl as needed,
until blended. Then on high speed until
the mixture becomes lighter in color and
thickens—2 or 3 minutes. Add the melted
chocolate mixture (do not cool it before
hand) and beat on medium speed until just
mixed with the batter.
Add the pastry fl our, baking powder and
salt; beat at medium-low until just mixed
in, scraping down the sides of the bowl.
Remove the bowl from the mixer and fold
in the chocolate chunks.
Spoon 1/4 cup batter per cookie onto
lined baking sheets. Bake until set, about
15 min. Cool for a few minutes, then
remove to a rack and cool completely.
Makes about 20 large 3-inch cookies.
Note: I prefer these with some chopped
walnuts added to the batter. I also like
them a little sweeter. Semi-sweet choco-
late can replace some of the bittersweet.
Chocolate Crackled
Cookies
1-1/4 cups light brown sugar, fi rmly
packed
1 cup Crisco shortening (or 1 Crisco
Assisted Living and
Memory Care Apartments
Chocolate Chip Ranger
Cookies
1 cup sugar
1 cup brown sugar, packed
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups fl our
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Wheaties cereal
1 package (12 ounces) semisweet choc-
olate chips
1 cup walnuts, chopped
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Beat brown sugar, shortening and va-
nilla in large bowl with electric mixer on
medium speed until well blended. Beat in
eggs. Stir together fl our, cocoa, salt and
baking soda in small bowl. Gradually add
to shortening mixture, beating just until
blended. Stir in chocolate chips.
Cover and chill dough 2 hours.
Heat oven to 375° F. Form dough into
1-1/4 inch balls. Roll in sugar, then in
powdered sugar, to coat completely. Place
2-inches apart on baking sheet. Bake 8-10
min. or until cookies are set. Cool 2 min.
on baking sheet. Remove cookies to wire
rack and cool completely. Makes about 3
dozen cookies.
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Heat oven to 375° F.
Mix sugars, shortening, eggs and va-
nilla. Stir in remaining ingredients (dough
will be stiff). Shape dough by rounded tea-
spoonfuls into balls. Place about 2 inches
apart on ungreased cookie sheets. Bake
until set but not hard, 8-10 min. Cool 3
min.; remove from cookie sheet. Makes
about 6 dozen cookies.
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Note: I often substitute 1/2 cup raisins
(soaked in hot water, drained well) for 1/2
cup of the chocolate chips.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicat-
ed to sharing a variety of recipes that are
delicious, family oriented and easy to pre-
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O FFBEAT
Continued from page 4A
The monks weren’t out of
the woods yet. There was much
more still to do. Operating, as
usual, at the outer limits of what
was fi nancially possible, Oder-
matt led a building program
that resulted in a lovely pastoral
campus at the foot of the hill,
with priory, seminary and the
newly chartered Mount Angel
College, which opened in 1889.
The college quickly developed a
great reputation. Everything ap-
peared rosy.
But then, in 1892, a chimney
fi re in the kitchen spread and
took the whole works down to
foundation walls: monastery,
college, seminary and most of
the outbuildings — all gone.
Odermatt sprang back into ac-
tion. He resigned his position as
prior to devote himself full-time
to raising funds. With a hefty
supply of St. Benedict medals to
give with blessings as thank-you
premiums, he barnstormed from
Catholic community to Catholic
community, all over the country,
soliciting and getting contribu-
tions to rebuild the monastery
and college.
The mother abbey in Swit-
zerland, Engelberg, dug deep as
well.
The result was that in 1899,
construction started on a new
campus. This time, it was built in
stone, and this time, it was built
at the very top of the butte.
By 1903, all was ready, and
the monks, nuns, seminarians
and students moved into their
new facilities. And the following
year, 1904, the priory was made
fully independent of its mother
abbey, and became Mount An-
gel Abbey.
Adelhelm Odermatt, the
man who had saved the abbey
from near-certain disaster three
times, might have been a natural
choice as its fi rst abbot. But as
beloved as Odermatt was, many
of the monks knew he tended
toward fi nancial recklessness.
And in any case, he’d shown
a clear preference for pastoral
work — for meeting parishio-
ners, talking to people — over
the contemplative life of a clois-
tered monk.
And so it was that Thomas
Meienhofer became the fi rst
abbot, in 1904. And the ever-
gregarious Odermatt, to all ap-
pearances perfectly happy with
the decision, went off to a parish
in Portland to continue working
with people. He died in 1920,
the victim of a stroke, at age
76.
(Sources: Steckler, Gerard
G. “The Founding of Mount
Angel Abbey,” Oregon Histori-
cal Quarterly, December 1969;
Birch Avenue Dental
Park W. McClung, DDS • Tammy L. McClung, DDS
McCrank, Lawrence J. Mt. An-
gel Abbey: A Centennial His-
tory. Wilmington: Scholarly Re-
sources, 1983)
Finn J.D. John teaches at
Oregon State University and
writes about odd tidbits of Or-
egon history. For details, see
http://fi nnjohn.com. To contact
him or suggest a topic: fi nn2@
offbeatoregon.com or 541-357-
2222.
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