Found the Cornell chocolate chip recipe “Straight Cookie”

cookie
Cornell cookie recipe (found!!!)

Someone wrote into our work queue that they were looking for a special cookie recipe. The website was askezra and it no longer exists. She remembers the cookies from 1985 when she was a student here. She knew it was in the column – Dear Uncle Ezra – Questions for Tuesday April 7,1998.

Using the web.archive.org (the Wayback web site for removed web pages) I found it! I figured it is a recipe worth saving and storing somewhere new. In fact, when I feel like baking maybe I will make these. Recipes from Cornell have always been good (maybe that is why they had a “Home Economics” department here)

Dear Uncle Ezra:
One of my favorite memories from my Cornell days (10+ years ago) was taking a study break and walking from Uris Library to the Ivy Room and getting a “Straight Cookie” (huge chocolate chip melt in your mouth cookie) on Tuesdays (or was it Thurs) nights. Is this tradition still alive? And – is the recipe available???
Many thanks!

Ana ’87

Dear Ana,
The cookies you recall so fondly are still available at the Straight although Ward Ganger, Manager of Willard Straight Dining, says the recipe has been modified over the years. Here’s the recipe from Steve Miller, the Straight’s sous chef:

Cream these ingredients together: 4 cups granulated sugar, 2 3/4 cups brown sugar, 3 3/4 cups margarine, 1 1/2 tablespoons salt. Then add 10 whole large eggs and 3 tablespoons of vanilla, and mix thoroughly. Add *half* of these ingredients: 10 cups pastry flour, 2 teaspoons of baking powder, 2 12-ounce packages of semi-sweet chocolate chips, 16 tablespoons of cocoa powder, and 16 tablespoons of powdered milk. Mix. Then add the second half of the above ingredients and mix for two minutes. Bake at 350 degrees for 12-14 minutes. Check after 10 minutes of bake time and pull from the oven when done to your liking.

This sumptuous recipe makes four dozen large cookies! You may want to share some cookies and memories with your friends.
As Ward said, Bon Appetit!

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