Triple Chocolate Cookies

Copyright 2011 Christine's Pantry. All rights reserved.

 

Cookie like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.

Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors.

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America in the early English settlement, the 17th century, although the name "koekje" arrived with the Dutch. This became Anglicized to "cookie" or cooky. Among the popular early American cookies were the macaroon, gingerbread cookies, and of course jumbles of various types.

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

By http://en.wikipedia.org/wiki/Cookie

Triple Chocolate Cookies

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 (18.5 oz) triple chocolate fudge cake mix

3 eggs, beaten

1/2 cup vegetable oil

1 1/3 cup water

1 cup walnuts, chopped

1 teaspoon vanilla extract

Directions:

Preheat oven to 375. Lightly spray cookie sheet with non-stick cooking spray. In a mixing bowl, add all ingredients. Stir well. Using a tablespoon, drop batter on cookie sheet. Bake for 7 minutes. Cool on wire rack. Enjoy!