CHOCOLATE-CHIP COOKIES

Preheat oven to 375 degrees F. Sift flour, salt, baking soda together in a small bowl. In another bowl, mix butter with two sugars, vanilla and egg until smooth. gradually mix dry stuff in with butter mixture. Mix in chocolate chips. Put blobs of dough on ungreased cookie sheet. Bake at 375 degrees F. for 8-10 minutes. Important: double all proportions above (always make 2 x as much of these as the recipe calls for). Let’s face it: small is beautiful, but big cookies are better than small ones. All the printed recipes call for teeny cookies, dropped by teaspoonsful onto cookie sheets (yield 50). My ‘blobs of dough’ are golf-ball sized, which makes healthy 3-4 inch cookies. NOTES: * Cookies like what Mom should have made — There is no substitute for chocolate-chip cookies, warm out of the oven, washed down with cold milk. This is Mom’s recipe, and Mom’s Mom’s recipe. This is also Nestle’s ‘Toll House’ recipe, and the Joy of Cooking ‘Chocolate-Chip Drop Cookies’ recipe, etc, which is no coincidence. This is the default recipe. This is not Mrs. Field’s recipe. If you want Mrs. Field’s, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe. Servings: 12 big cookies. * I invariably make these on the spur of the moment, and so usually nuke the butter in a microwave to soften it up. I also occasionally cheat and soften up the butter/sugar mixture a tad in the oven. * Try adding walnuts, macadamia, white chocolate, orange peel, butterscotch chips, or mint, all these are welcome variations. But keep it simple. : Difficulty: easy to moderate. : Time: 20 minutes. : Precision: measure the ingredients. : : Mike Hawley, ucbvax!dagobah!mike : The Droid Works, San Rafael, California : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008