“Bi-cultural” chocolate chip cookies, made in Istanbul with American measurements
Yazan: Secil Cornick
Here’s a special treat to all our followers, thanks to our multi-talented interviewee Sarah, who lives in Istanbul. She and her son made these cookies when Hilal and crew visited them for an interview recently, and they were apparently scrumptious. Sarah has adjusted her original recipe, which she learned from her dad, in a way that can be easily baked in Turkey. I thought other Americans who miss home-style baked goods would love to know how she makes them.
Sarah’s Bi-Cultural Chocolate Chip Cookies
Preheat oven to 350 F (~175 C)
1/2 c. (1 cube) softened butter
1/2 c. Crisco (I’ve never found Crisco here, and also it’s gross so I just use a full cup of butter because Julia Child assured us all that butter is cool and I’m inclined to agree)
3/4 c. sugar
3/4 c. brown sugar (for these, I’m happy with esmer şeker, but for some things, like gingerbread, I use pekmez to make the esmer şeker taste more like the brown sugar there)
1tsp vanilla (I guess you can find vanilla extract here, but it’s never been worth the trip to the spice pazar or where ever. That vanilyalı şeker works fine (I just dump in a whole packet– why not?), though lately I’ve been using a drop or two from this bottle of vanilla essential oil I got with a set of other oils.)
1/2 tsp water (I never figured out why this is needed)
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
2 1/2 c. chocolate chips (which is about what’s in a bag of Nestle’s)
For the sugar here, I’ve found it’s best to not fill the US measuring cups quite to the top, because the sugar is sweeter and coarser than the American sugar at home. The cookies come out really crisp with all the sugar that’s called for, but a little softer with slightly less.
Anyway, cream the butter/Crisco and sugar together, then add the eggs, vanilla, and water. Give it all a good mix, then add the dry stuff. Give that a good mix, and add the chips. Spoon cookie-sized blobs onto a sheet and bake them for 7-10 minutes.
The cool thing about this recipe is that there’s no need to use a mixer, or two mixing bowls, and you don’t have to be all careful about slowly adding ingredients or making wells in the flour or whatever. I learned it as a kid, and it suits my kid fine just being able to dump things in. I think my dad has been working on perfecting this recipe for years and he’s developed a much fussier baker’s way of going about it. His cookies are way better, but these are just fine for us.
Ideally, there is some dough left over after all the baking, which can be stashed in the fridge to be eaten when the kid is asleep in a sugar coma.
Sarah says she’s written with American measurements– but has since learned the Turkish ones, thanks to http://seasonalcookinturkey.blogspot.com/.
Let us know how it goes when you try the recipe. Thanks again Sarah for sharing it with all of us. I’d try my hand at them if I wasn’t so lazy- I mean if I wasn’t so busy with filmmaking:)
Nisan 30, 2013 tarihinde Genel içinde yayınlandı ve American measurements, baking in Istanbul, bi-cultural cookies, chocolate chip cookies, recipe American Turkish olarak etiketlendi. Kalıcı bağlantıyı yer imlerinize ekleyin. Yorum yapın.