Recipe for "choc-chip-2"

NAME

     CHOC-CHIP-2 - Rich, thick, crunchy chocolate chip cookies

INGREDIENTS (makes 2 dozen)

     225 g     butter (2 sticks)
     300 g     dark brown sugar
     2         eggs
     10 ml     vanilla extract
     250 g     all-purpose flour
     5 ml      baking soda
     500 g     chocolate chips

PROCEDURE

          (1)  Preheat oven to 190 deg. C.
          (2)  Cream butter and sugar  in  a  mixing  bowl  until
               creamy.  Spend  some time and make sure it is well
               mixed.
          (3)  Add eggs and vanilla, and mix well.
          (4)  Add flour and soda, again mixing well.
          (5)  Add chocolate  chips.  If  it  doesn't  look  like
               enough, then add some more.
          (6)  Make big, thick cookies, big enough  so  that  you
               get  only  2 dozen of them out of this recipe. Put
               them on a lightly-greased baking sheet.
          (7)  Put the  cookies  in  the  oven,  close  the  door
               quickly,  and  turn  the  heat down to 175 deg. C.
               Bake for 10 minutes.

NOTES

     The use of real ingredients instead of imitation ingredients
     cannot  be  overemphasized. Chocolate-flavored chips, marga-
     rine, vanilla flavoring, and other such atrocities will com-
     pletely  destroy  this  recipe.  I  use Challenge butter and
     Ghirardelli chocolate.

RATING

     Difficulty: easy if you have a machine that can cream  sugar
     and  butter,  moderate otherwise.  Time: 10 minutes prepara-
     tion, 10 minutes cooking, 10  minutes  cooling.   Precision:
     measure the ingredients.

CONTRIBUTOR

     Steve Bjork (the Atomic Penguin)
     Stanford University, Computer Science Department
     Bjork@SCORE.STANFORD.EDU