CHOC-CHIP-4 - Cookies like what Mom should have made 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 Nestl e's ``Toll House'' 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 you want Mrs. Field's, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe.
115 g flour 2 ml salt 2.5 ml baking soda 100 g butter, softened (1 stick) 60 g white sugar 60 g brown sugar 2.5 ml vanilla extract 1 large egg 175 g Nestle's chocolate chips (1 package).
(1) Preheat oven to 190 deg. 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 deg. C for 8-10 minutes.
Important: double all proportions above (always make 2 x 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 mix- ture 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. Time: 20 minutes. Precision: measure the ingredients.
Mike Hawley, ucbvax!dagobah!mike The Droid Works, San Rafael, California
Last modified: 9 May 2006 | 26 hits in June 2008 |