Chocolate Chip Cookies

In case you don't have the recipe handy, here it is.

If you want crisper cookies, use 1/2 c brown sugar and 1 1/2 c of regular white sugar. If you want them softer, reverse the proportions.

Believe it or not, 1 c chocolate chips (roughly a 6-oz, package) is too much. I use 3/4 c. I like nuts. If you don't, cut back to 1/2 c, which is what the original recipe calls for.

Freeze well. Don't expect them to last long, even if you freeze them to slow consumption, because they're perfect right out of the freezer!

2 eggs
3/4 c brown sugar
3/4 c regular sugar
2 sticks oleo/butter (or 1 c shortening; or 1/2 c shortening + 1 stick butter)
2 c + 1/4 c flour
1 t baking soda
1/4 t salt
1 t vanilla
1 T water
1 c chocolate chips
1 c chopped nuts

Cream sugar and butter. Add eggs. Add rest, with nuts and chips last. May need to add more water/flour to get a cookie dough consistency.

Bake at 375 degrees on greased cookie sheets. Anywhere from 10-12 minutes.

Yield: 5 dozen.

Note: Let cookies cool completely before bagging in zipper bags, or they'll stick together in the bag and be damaged when you take them out. Of course, if you're eating these privately, who cares? Likely, though, they'll be plenty cool by the time you're ready to bag them because you'll have poured yourself a big glass of milk and have enjoyed "a few."


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marbeth@marthabeth.com