| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Softened butter; (2 sticks) |
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
c |
Packed brown sugar |
| 2 |
|
Eggs |
| 2 1/2 |
ts |
Vanilla extract |
| 2 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 1/2 |
|
Twelve-ounce bags semisweet chocolate chips |
INSTRUCTIONS
1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream together
the butter, sugars, eggs, and vanilla. 3. In another bowl, mix together the
flour, salt, baking powder and baking soda. 4. Combine the wet and dry
ingredients. 5. Stir in the chocolate chips. 6. With your fingers, place
golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown. Makes 30
cookies. (http://www.topsecretrecipes.com)
Notes: Here's the first recipe I ever made for the Top Secret Recipes
books, inspired by that now-famous chain-letter fable. It's my version of
the delicious Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know it becomes
tempting to keep cooking these because they don't seem to be done after 10
minutes, but they will continue to cook for awhile after you take them out
of the oven, and when cool, will be nice and chewy. Mmm...got milk? C:
Cookies
MasterCook formatted by Martha Hicks using Buster 2.0d.
Recipe by: Top Secret Recipes Version
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Mar 8, 1998
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