19 October 2007

breakfast is the most important meal of the day

today is the second day in a row I had one of my favorite breakfasts. i put three homemade choc chip cookies in a large cereal bowl, poured rice krispies and then milk on top. mmmm... You feel kind of ill when you're done eating, but you can work through it. my cookies are pretty much the best choc chip cookies ever, but you can make them too. no secret recipes here.

(i knew a girl once that actually had a secret cookies recipe that she wouldn't divulge - seriously, like it was some kind of unique gift that no one else could have. pffffft.)

here's the recipe, in it's entirety:
recipe for cookies of awesome is based on classic toll house semi-sweet choc. chip recipe. what follows is that recipe, w/ small additions. Note that the changes aren't for everyone. some people prefer a crispy, dry, flat cookie. the standard recipe will work fine for those idiots. for more discriminating palates, and moist, fluffy cookies, use the recipe below.

Buy semi-sweet nestle chips in yellow bag. I like buying the big bag so I can throw in a few extra choc chips when I'm making the cookies, but it's not a requirement. do not add nuts.

* = special steps i figured out through accident and error. they are what separates my cookies from the pretenders.

2 1/4 cups + 1 Tblspn all purpose flour
1 tspn salt
1 tspn baking soda
Pinch of baking powder*

3/4 cups white sugar
3/4 cups firmly packed dark brown sugar (light brown is fine too)
2 sticks margarine* (nucoa or imperial work best - do NOT use butter when baking b/c it burns)
1 tspn vanilla
2 eggs
2 cups semi-sweet chips

Preheat oven to 375.

Put flour/salt/b soda/b powder in small bowl. Set aside.

Beat margarine, sugars and vanilla in large bowl until creamy.
Add eggs one at a time, beating well after each addition. when well mixed...
gradually beat in flour mix. I do it in three parts, works great.
Mix in choc chips. throw a few extra in if you're feeling zany.

cool dough for 8-10 minutes in fridge before you bake put dough to pan. also, cool dough again between batches.*

put cookies on sheet. I use two regular teaspoons (the small ones in your silverware drawer) because I have years of practice and I'm zen, but some people use a mini ice cream scoop. whatever.

bake 9-11 minutes. be careful not to overcook.

to cool, place on cut up cardboard box laid flat on countertop, or on a paper bag (like the kind you get from the grocery) cut open and laid flat on countertop.* store when they reach room temp.

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