Chocolate Chip Cookies
INGREDIENTS:
115 g Flour
2 ml Salt
2 1/2 ml Baking soda
100 g Butter, softened (1 stick)
60 g White sugar
60 g Brown sugar
2 1/2 ml Vanilla extract
1 lg Egg
175 g Nestle's chocolate chips (1
Package)
115 g Flour
2 ml Salt
2 1/2 ml Baking soda
100 g Butter, softened (1 stick)
60 g White sugar
60 g Brown sugar
2 1/2 ml Vanilla extract
1 lg Egg
175 g Nestle's chocolate chips (1
Package)
1. Preheat oven to 190 ?C . Sift flour, salt, baking soda together in a small bowl.
2. 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.
3. Put blobs of dough on ungreased cookie sheet. Bake at 190 ?C for 8-10 minutes.
Author's Notes: 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 ``TollHouse'' 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 youwant Mrs. Field's, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe.
Important: double all proportions above (always make 2x 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. 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, macadamias, white chocolate, orange peel, butterscotch chips, or mint -
all these are welcome variations. But keep it simple.
Difficulty : easy to moderate. Precision : measure the ingredients.
2. 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.
3. Put blobs of dough on ungreased cookie sheet. Bake at 190 ?C for 8-10 minutes.
Author's Notes: 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 ``TollHouse'' 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 youwant Mrs. Field's, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe.
Important: double all proportions above (always make 2x 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. 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, macadamias, white chocolate, orange peel, butterscotch chips, or mint -
all these are welcome variations. But keep it simple.
Difficulty : easy to moderate. Precision : measure the ingredients.