Cookies, Desserts
Cindy's Chocolate-Chip Cookie Recipe
Found on the web in the days of IRC.
Internet Address:
http://nalbone.us/recipes/
Servings: 24
Yield: 4 dozen
Preparation Time: 10 minutes
Start to Finish Time: 22 minutes
Found this recipe on-line while still a newbie. I was doing a search for Internet Cookies.
Ingredients
- 2 cups semisweet chocolate chips, Generic store brand is OK here.
- 1 cup white chocolate chips (or more to taste)
- Do not use vanilla milk chips it's a different product and not very good. I recommend Ghirardelli white chocolate chips.
- 2 1/4 cups flour, unsifted
- 1 cup butter (two sticks)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar, white
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
- Preheat oven to 350 degrees.
- Place butter in a small saucepan to melt on the stovetop -- use very low heat because butter burns easily and then it spoils whatever you're cooking. You want the butter completely melted but not burnt at all.
- When you're measuring the brown sugar, be sure to 'pack' it firmly into the measuring cup to get the full measure.
- Add brown and white sugars into a large mixing bowl. Add melted butter, egg, vanilla, salt, and baking soda and stir well.
- Add flour 1/2 cup at a time, stirring thoroughly in-between. When flour is completely stirred in, check the consistency of the batter. It should be slightly sticky -- not too runny or too dry. If the batter is a little too dry, add a bit more melted butter. If the batter is a little too runny, add a tiny bit of flour and a tiny bit more brown sugar.
- Add in both kinds of chocolate chips and stir well.
- This works best if you make the cookies immediately after making the batter, but if you must wait, keep the dough in a tightly-sealed container so it won't dry out.
- To form cookies, use about a tablespoon full of batter and roll the dough into a ball. Place dough balls about 2" apart (or else they'll spread and form one large cookie) on an ungreased cookie sheet. Bake for about 9 - 12 minutes.
Baking the cookies is the tricky part -- the first batch in the oven will take longer than successive batches as the oven gets hotter. Keep the oven light on so you can see what the cookies look like. Don't keep them in until they're brown -- that makes very crispy and sometimes burnt cookies. Remove cookies from oven while they still look just slightly raw -- they'll cook a little bit more just from the heat of the cookie sheet outside the oven. (Remember, you can always go back and cook them a little more if needed, you can't go back and cook them less...)
Let cookies sit on the cookie sheet for a moment before attempting to move them or they'll fall apart. Then transfer them to paper-towels (to soak up excess grease) using a spatula. Be sure to rinse off the tray between batches -- if the cookie sheet is still warm when you put on more dough balls, the dough will melt and cook unevenly.
I still haven't figured out how many cookies this makes; maybe because they don't all last long enough to count...
Variations:
Although the above variety are by far the most popular, I've also tried a few variations on the basic recipe.
Peanut-butter:
Add the same amount of white chocolate chips, but reduce the amount of chocolate chips by 1/2 cup. Add one cup (or more to taste!) of Reeses' peanut-butter chips.
I've found that peanut butter chips work far better than real peanut butter for making good cookies -- softer and cook better.
Double Chocolate Chip:
Recipe is the same except add about 1/4 cup of grated chocolate. Use a bar of good chocolate, not baking chocolate, which isn't very sweet. I always recommend Ghiradelli's. Grate the chocolate using your basic cheese grater and just stir the grated chocolate into the batter.
Serving Ideas: Lots and often.
Per Serving (excluding unknown items): 276 Calories; 15g Fat (47.2% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.