SHAGADELIC EATS: Chocolate Chip Cookies

Home Archived Opinion SHAGADELIC EATS: Chocolate Chip Cookies

Melissa Brown

Published: October 11, 2006

Chocolate chip cookies are one of America’s iconic foods.  Whether we leave them for Santa on Christmas Eve, make a floury mess baking them with grandma, or simply peel open a store-bought package, Americans probably eat more chocolate chip cookies than any other kind of cookie.

This edition of Shagadelic Eats features one of my all-time favorite recipes – chewy, gooey, soft-baked chocolate chip cookies.  Unlike most “CCC” recipes, these cookies stay soft even a week after baking, putting the store-bought soft-baked cookies to shame.

Some tips for consistent cookie baking:

–    Don’t soften butter/margarine to room temperature.  This will result in flat cookies.

–    Let the cookie sheet cool completely before loading up with another batch for the oven.  If you put cool dough on a hot cookie sheet, the cookies will flatten and burn on the bottom while remaining doughy in the middle.

–    Watch the first batch closely, and use that baking time for the rest of the dough.

Chocolate Chip Cookies

« C shortening

1 stick butter or margarine

1 C white sugar

1 C brown sugar

2 eggs

1 Tb vanilla

1 tsp salt

2 tsp baking soda

3 C all-purpose flour

2 C semi-sweet chocolate chips (12 oz bag)

Cream first 5 ingredients.  Add vanilla and blend.  Add salt and soda and blend.  Slowly add flour.  Pour in chocolate chips.  Drop by spoonfuls onto non-stick cookie sheet (DON’T GREASE) and bake at 350§ for 8-11 minutes, depending on your oven.  Let cool completely before removing from sheet.  Makes about 4 dozen cookies.

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