| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
American |
Cookies, Chocolate |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Granulated sugar |
| 1 |
c |
Brown sugar |
| 1 |
c |
Butter |
| 1 |
tb |
Vanilla |
| 2 |
|
Eggs, slightly beaten |
| 3 |
c |
Flour |
| 3/4 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 3 |
c |
Semi-sweet chocolate chips |
| 1 |
c |
Chopped nuts (optional) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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