Recipe 14
``Baptizing them in the name of the Father and of the Son
and of the holy spirit.''
(Matthew 28:19)
Recipes /
Chocolate Chip Cookies Trinity-Style
I created this recipe with Jehovah's help from the
back of a package of chocolate chips, although no
chocolate chips were harmed during the making of
this recipe. Seriously, though, the standard idea
of chocolate chip cookies is a combination of butter
and flour and chocolate with sugar, and so I used
this as a basis for these cookies, which I made for
the first time while staying at Trinity Cabins in
Trinity Harbour Newfoundland. Yes, I was on vacation
when I created the recipe shown here. Because I was
determined to use honey instead of sugar to do the
sweetening for this recipe, this altered the way in
which the ingredients combined. So, I made three
dozen cookies in 3 successive batches of a dozen
each, adding to each successive batch of 12 so as
to experiment. But they all turned out well, so it
is made as a `trinity' of three batches which I
liked, and with which I have stuck after all!
All the glory must
go to God for the success of this recipe, which
was successful the very first time I made it. I
hope you do enjoy it, love.
The first batch in the trinity of three batches
comes out like shortbread cookies. Then, with the
addition of honey, the second batch made with the
remaining dough is like chocolate shortbread. The
third batch is made from the last remaining dough
and makes cookies which are like peanut butter cookies.
The hardest part of making these cookies is breaking the
hard chocolate bar and cutting it with a shart knife into
small pieces. I like the chocolate bits to vary in size a
little, with the largest ones being bigger than the usual
chocolate chip size.
Requires a cookie sheet, a large mixing bowl, a cooling
rack, and a small heat-resistant container in which to melt 2T
(30 ml) of butter.
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Recipe 14:
Recipes /
Chocolate Chip Cookies Trinity-Style
½ cup (plus 2 T for 3rd batch) organic butter
1 large egg, free range
2 oz (plus 1 oz for 2nd batch) organic honey
2 cup organic pastry flour
1 - 3.5 oz (100g) organic European dark chocolate bar
1 tsp baking soda
1 tsp sea salt
each cookie is about 1 tsp of dough
Preheat the oven to 400 Fahrenheit (204 Celsius).
Chop the chocolate bar (3.5 oz or 100 grams) into small
chips or whatever size you prefer.
In a large mixing bowl:
Note that the wet ingredients [egg, butter, and honey]
are heated on low heat to melt the butter, then stirred,
and the flour and other dry ingredients are folded in.
Or, melt or soften the butter and then combine all the
ingredients with a wooden spoon. I have done it both
ways, and it worked both times. The very first time I
made it in Trinity I used the first method.
Grease a cookie sheet (I used a frying pan the first
time) with organic butter.
Mix the batter to a smooth consistency, and drop 12 cookies
(1 tsp of batter each) onto the greased cookie sheet.
The first batch is 12 cookies. Cook the first batch for 6
minutes or until golden brown in a 400 degree Fahrenheit
(or 204 degrees Celsius) oven.
Remove the first batch from the cookie sheet and allow to
cool on a cooling rack.
After the first batch add 1 oz of organic honey to the remaining
cookie dough, stirring until just smooth. Again drop 12 cookies
(1 tsp of batter each) onto the greased cookie sheet.
Cook the second batch (with the added honey) for 6 minutes or
until golden brown in a 400 degree Fahrenheit (or 204 degrees
Celsius) oven.
Remove the second batch from the cookie sheet and allow to
cool on the cooling rack with the first batch. You can pile
them on top of the first batch.
After the second batch melt 2T of organic butter in a small
heat-resistant container and add the melted 2T of butter to
the remaining cookie dough, stirring until just smooth.
Again drop 12 cookies (1 tsp of batter each) onto the
greased cookie sheet.
Cook the third batch (with the added butter) for 6 minutes or
until golden brown in a 400 degree Fahrenheit (or 204 degrees
Celsius) oven.
Remove the third batch from the cookie sheet and allow to
cool on the cooling rack with the second batch. You can pile
them on top of the first and second batches.
Three different types of cookies are the result of this
recipe.
The first 12 cookies stay in the shape of the teaspoon
as deposited, and are hard and not sweet, breaking with
few crumbs.
The second 12 cookies crumble easily, and are sweet, also
losing some of their original shape, becoming flatter but
still bumpy.
The third 12 are smooth-textured and crisp.
The first 12 taste like shortbread and have the texture
of shortbread.
The second 12 are soft and taste like chocolate shortbread.
The third 12 are crisp and taste like peanut butter cookies.
Ward Green
They make up a `trinity' of chocolate chip cookies. Kisses.
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