Large chocolate chip cookies
In a bowl combine by stirring
2 sticks of melted butter (melted margarine can be substituted)
2 eggs (at least medium large)
1 tsp (or slightly more) of vanilla
3/4 cup white sugar
3/4 cup brown sugar
In a separate bowl combine:
2-3/4 cup all purpose flour
1 tsp salt (optional, I almost never use)
1 tsp baking soda (also optional)
Slowly stir contents of ``dry bowl'' into ``wet bowl'' and add one package of
chocolate chips (butterscotch chips are also good). Up to 1/2 cup of chopped nuts as well.
Using a serving spoon or ice cream scoop, lay out dough in soft balls on two cookie sheets. You should get between 22 and 26 cookies per batch.
Place sheets in approximately 350 degree oven and cook for approximately twenty minutes. If one sheet is located on a higher rack than the other, you may want to switch the sheets after 12-15 minutes, so that the cookies on each sheet cook identically. The time of cooking is long enough that results vary from oven to oven, so be prepared to experiment with the first few batches. In the long run I find it better to adjust the temperature of the oven slightly than to change much from the 20 minute time of baking.
The key point is that they will look undone when removed, and will finish cooking from their own latent heat.
Allow cookies to cool reasonably on sheets before trying to remove them, or they will break into pieces.
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