Original version of this cookie was published in a book my older sister got for Christmas. I don't remember the name of the book, but the name of the recipe was something like "Forget the cookies just give me the batter". I've adapted the recipe to it's perfection so it could be something like "Take a bite and lets get on with the cookies".
Ingredients:
1/2 cup margerine soft (melted is OK if you're in a rush and don't want to wait for it to soften)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 1/4 to 1 1/3 (that read a cup and 1/4-1/3 cup- 1/3 cup if you've melted the margarine) flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (if that)
a pile of pure chocolate chips (bittersweet is best)- 1/2 cup to 1 cup I'm guessing, but I just pour them in until it looks like plenty
Directions
The beauty of cookies is that you can just toss it all in a bowl and then beat, but usually I mix the butter & sugars first, then add the egg and mix, and finally the rest of the ingredients- just makes the stirring a little easier.
Baking: The tough part- 350 degrees but I find my oven gets too hot if I'm making more than one sheet in which case I should probably turn it down to 325 degrees after the first pan (this is why my picture looks slightly overdone). Bake for 5-10 minutes. Check on them every couple minutes past 5 minutes until you get the hang of how long they take in to bake in your oven. They are ready when the cookies have puffed up but do not look doughy in the cracks. It's a fine art as you want to get them out of the oven when they are no longer doughy but will still fall into chewy goodness. I tried getting a few pictures along the way last week to show it better. It may take a few tries to get it just right. Sometimes I still get distracted and overcook them.
Enjoy with milk and friends
Ingredients:
1/2 cup margerine soft (melted is OK if you're in a rush and don't want to wait for it to soften)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 1/4 to 1 1/3 (that read a cup and 1/4-1/3 cup- 1/3 cup if you've melted the margarine) flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (if that)
a pile of pure chocolate chips (bittersweet is best)- 1/2 cup to 1 cup I'm guessing, but I just pour them in until it looks like plenty
Directions
The beauty of cookies is that you can just toss it all in a bowl and then beat, but usually I mix the butter & sugars first, then add the egg and mix, and finally the rest of the ingredients- just makes the stirring a little easier.
Baking: The tough part- 350 degrees but I find my oven gets too hot if I'm making more than one sheet in which case I should probably turn it down to 325 degrees after the first pan (this is why my picture looks slightly overdone). Bake for 5-10 minutes. Check on them every couple minutes past 5 minutes until you get the hang of how long they take in to bake in your oven. They are ready when the cookies have puffed up but do not look doughy in the cracks. It's a fine art as you want to get them out of the oven when they are no longer doughy but will still fall into chewy goodness. I tried getting a few pictures along the way last week to show it better. It may take a few tries to get it just right. Sometimes I still get distracted and overcook them.
Enjoy with milk and friends
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| how do I rotate this picture? |
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| and this one too? |
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| melted to the right shape but still very moist |
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| now puffed up but slightly moist in the middle |
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| a wee bit overdone, judging as you can see the edges are too brown and it didn't fall properly- oven too hot |
I can make these in my sleep, but they never seem to turn out the same way twice, I think because I am not an exact measurer, so if I get more or less sugar/butter/flour they turn out differently.
ReplyDeleteDough never fails though ;)
I love a good cookie recipe - nice blog you have started Mary :o)
ReplyDelete