Monday, October 5, 2009

Corpus Christi Photographer/Chocolate Chip Cookie recipe

I have to share this recipe. These cookies are soft, not too gooey and just melt in your mouth!

Chocolate Chip Cookies

Each unit batch makes about 30 to 40 cookies 1 ½ ” to 2 ” in finished diameter; multiply as desired
(The yield may be lower if you eat too much of the dough.)

Mix dry ingredients:
2 1/3 cups of all purpose flour
½ tsp salt
½ tsp baking soda

Soften 1 stick of margarine or butter (do not melt, merely soften)
(I prefer Imperial brand)
Blend in ¼ cup of plain old white sugar
Blend in ½ cup of brown sugar, packed
Add 1 egg
Add ¾ tsp vanilla extract
Mix well

Add dry ingredients; the mixture will be stiff
(This is the key to keeping the finished cookie tall and soft. Less than adequate flour will lead to chocolate chip crackers like most people make)
Add about 12 oz of semi sweet chocolate chips
(Remember that the dough serves merely as a binder. The real purpose of the cookie is to be chocolate delivery device.)

Spoon onto a greased cookie sheet
(I use teaspoons to get spheres about 1 ” in diameter.)

Preheat oven to about 380 F

Bake for about 9 to 11 minutes, depending on the color of the cookie sheet
(I have a bright, newer sheet that takes 11 minutes and an old, discolored sheet that takes about 9 minutes)

Do not over bake; check for the color of the peaks. They should be just turning medium brown.

Cool on waxed paper

Eat while warm accompanied with very cold milk

Day old cookies can be partially rejuvenated by microwaving them at about 8 seconds per cookie

That is a stock photo. We ate them all before I took a picture! It is a good idea of what they look like.

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