Each windjammer has its own style, and each cook rules his or her galley in his or her own way, but it seems that on the majority of the boats the mess mate is responsible for mixing and baking cookies and bars that are traditionally served for dessert at lunchtime and sometimes for late afternoon snack. Of course, throughout the fleet there are a hundred or more different cookie recipes, but chocolate chip or some variation thereof is the perennial favorite.
We hope you’ll enjoy making these different variations on the chocolate chip theme, by hand or with your electric mixer:
||credit: Jeff Greenberg
Coffee/Chocolate Chip Shortbread
From the Lewis R. French
1¼ cups softened butter (2½ sticks)
2½ cups flour
1/8 cup instant coffee
1 cup powdered sugar
1 Tbsp. vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees. Place all ingredients except the chocolate chips into a large bowl. Work together until smooth. Add chocolate chips and stir just enough to incorporate. Press dough into greased 9"X13" pan. Score lightly with a sharp knife into squares and perforate with fork tines so bars will cut nicely when baked and cooled. Bake in preheated oven for 25 minutes until set and just starting to turn golden brown. Let cool a few minutes and retrace scored lines. Cool completely in pan before cutting.
Black and White Chocolate Chunk Cookies
From the Isaac H. Evans
When Bon Appetit magazine requested permission to publish this recipe in their R.S.V.P. column on behalf of a passenger who had sailed on the Isaac H. Evans, cook Eileen Worthley attached a note to the recipe explaining that to preheat the oven on board the schooner she threw an extra log onto the fire, and that the baking time could be as short as 7 or 8 minutes or as long as 15, depending on how hot the fire was burning. Bon Appetit chose to print the recipe with more explicit baking directions:
2 cups flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. salt
¾ cup granulated sugar
¾ cup brown sugar
½ cup shortening
½ cup softened butter
1 tsp. vanilla
2 cups coarsely chopped white chocolate
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Toss together flour, cocoa, baking soda and salt and set aside. Cream sugars and butter and shortening in a large bowl. Beat in eggs and vanilla. Stir in dry ingredients and then add white chocolate pieces and nuts and stir just until mixed. Drop dough by spoonfuls onto cookie sheets that have been greased or lined with parchment paper, spacing 2" apart; flatten slightly. Bake cookies until just set, approximately 13 minutes. Remove from cookie sheets and cool on racks.
Very Best Chocolate Chip Cookies
From the Victory Chimes
3/4 cup butter flavored Crisco
1 1/4 cup light brown sugar
2 T Milk
1 T vanilla
1 3/4 cup all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup pecan pieces
In a large bowl combine butter flavored Crisco, brown sugar, milk, vanilla and egg. Beat at medium speed with an electric mixer. IN a second bowl, combine flour, salt and baking soda and stir thoroughly. Mix the flour mixture into the creamed mixture until blended. Add the chocolate chips and pecan pieces to dough and stir in. Drop rounded tablespoonfuls of dough, about three inches apart, on ungreased cookie sheet. Bake at 375 degrees 8 - 10 minutes for chewy or 11-13 minutes for crispy. Cool on baking sheet only until set and then transfer to rack. Yields two and a half dozen.
I've tried several recipes for these all time favorites and this is the best. At least we never seem to bake enough, no matter how many we make! Donated by Mary Walker.
For more recipes from the fleet, please visit our Galley webpage.