My Choc-Chip Cookies

Our local volunteer firefighters are selling barbecue dinners tomorrow night to raise funds. They needed desserts, and asked the community to supply some. Given that they may someday rescue my house – several years ago, they quenched a brushfire begun by a neighbor shooting grouse during a severe drought; we were lucky the westerlies were weaker than usual that day – I thought, okay, cookies . . . and attached a note from my-address-inserted-here. These cookies are so scrumptious, people you give them to will want to save your house!

I’ve been doing heavy-hitter blogging recently, with posts on serious matters (especially Chinese and Indian gendercide, and their impact on American security interests), so to lighten things up a bit, here’s the recipe:

My Choc-Chip Cookies

2 sticks butter, preferably unsalted
(please don’t use margarine, they won’t taste the same – just hold yourself to one a day)
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup granulated sugar
¾ cup dark brown sugar, firmly packed (yes, dark brown)
2 large eggs
1 teaspoon water
2 cups unsifted all-purpose flour
¼ cup bread flour
½ teaspoon baking soda
12 ounces (2 cups) semisweet chocolate morsels

Set oven to 375 degrees. Lightly grease cookie sheets.

In a large bowl, cream the butter. Add salt, vanilla, and sugars, and beat well. Beat in the eggs and water. Add the flours and baking soda, and mix in thoroughly. Then mix in the morsels.

These are drop cookies, though you can wet your hands with cold water and roll them into uniformly-sized balls. However they reach the cookie sheet, place them about 2 inches apart.

Slide cookie sheet into the oven and set your timer for 8 minutes. After it dings, reverse the cookie sheet (so the back is now the front) and replace it in the oven for 2 minutes. Then remove and let the cookies cool for a minute before you use a spatula to slide them off and onto a rack.

Makes 4-5 dozen amazingly delicious cookies, depending on size.

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