Variations on World's Best Chocolate Chip Cookies
INGREDIENTS:
3/4 c Granulated sugar 3 c Flour
1 c Brown sugar 3/4 ts Baking soda
1 c Butter 3/4 ts Salt
1 tb Vanilla 3 c Semi-sweet chocolate chips
2 Eggs, slightly beaten 1 c Chopped nuts (optional)
3/4 c Granulated sugar 3 c Flour
1 c Brown sugar 3/4 ts Baking soda
1 c Butter 3/4 ts Salt
1 tb Vanilla 3 c Semi-sweet chocolate chips
2 Eggs, slightly beaten 1 c Chopped nuts (optional)
This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing." One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet.
Preheat oven to 350?.
In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350?. Remove from oven and cool on wire racks.
Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie.
Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The American Cooking Guild), Redondo Beach, CA
Randy Shearer
Preheat oven to 350?.
In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350?. Remove from oven and cool on wire racks.
Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie.
Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The American Cooking Guild), Redondo Beach, CA
Randy Shearer