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INTRODUCTION
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| I.
UM UM GOOD! WARM, CHEWY,
CHOCOLATY COOKIES FRESH
FROM
THE OVEN WITH A TALL GLASS
OF COLD MILK. WHAT
COULD
BE BETTER!
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II.
AMERICA’S ALL TIME FAVORITE COOKIE
IS THE TOLL-HOUSE
CHOCOLATE
CHIP COOKIE. TODAY YOU WILL SEE HOW SIMPLE
IT
IS TO MAKE AND WHAT A GREAT SNACK IT IS FOR YOUR
FAMILY,
FRIENDS, OR EVEN JUST FOR YOURSELF!
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III. I HAD A SWEET TOOTH AT A
VERY EARLY AGE, AND MY MOM
TAUGHT ME HOW TO MAKE THESE COOKIES WHEN I WAS 13.
PEOPLE ARE ALWAYS ASKING ME TO MAKE THESE COOKIES.
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IV.
THIS MORNING I WILL SHOW YOU HOW EASY IT IS TO MAKE
THESE DELICIOUS CHOCOLATE CHIP
COOKIES IN 3 EASY STEPS.
1.
NECESSARY INGREDIENTS. 2. MIXING. 3.
BAKING
(TRANSITION) SO
LET’S GET STARTED!
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BODY
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I.
RECIPE/INGREDIENTS
(FANNY FARMER COOKBOOK)
A.
1 CUP BUTTER (USE REAL BUTTER….MARTHA STEWART.COM)
B.
1 CUP SHORTENING
C.
1 CUP BROWN SUGAR
D.
1 CUP WHITE SUGAR
E.
2 LARGE EGGS
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II.
MIXING THE INGREDIENTS
A.
CREAM SHORTENING AND BUTTER UNTIL LIGHT AND FLUFFY
B.
SLOWLY ADD BROWN AND WHITE SUGAR
C.
ADD EGGS ONE AT A TIME – BEAT 1 MINUTE AFTER EACH EGG
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III.
BAKING
A. PREHEAT OVEN TO 350 DEGREES
B. COVER COOKIE SHEET WITH PARCHMENT PAPER
(holds shape,
crispy outer layer, chewy
center) Doris Foley- Plaza Bakery)
C. BAKE 10-12 MINUTES- COOL ON PAN 1 MINUTE
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CLOSING
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I.
BRIEFLY REVIEW MAIN POINTS
II.
SO, WHEN YOU CAN’T RESIST THE URGE FOR A DELICIOUS
HOMEMADE TREAT, YOU CAN NOW WHIP UP A BATCH OF
THE BEST CHOCOLATE CHIP COOKIES YOU HAVE EVER TASTED!
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BIBLIOGRAPHY
1.
Fanny Farmer Cookbook. West
Publishing, 1977. pp. 27-28
2.
Martha Stewart Living. November,
2001. “Comfort Foods” p. 97.
3.
Interview: Doris Foley,
Baker, owner Plaza Bake Shop, Helena, AR
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