OK, I've been "sweet talked" out of my chocolate chip cookie recipe...
These cookies have turned many a man into a drooling fool.
BASICALLY, it's just your usual Toll House recipe, with a few special techniques added to make them turn out so sinful. The extra details are what does it. So, if you like LARGE, THICK, CAKE-LIKE cookies, this is the recipe for you!
Here goes... enjoy!
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) Parkay* margarine
3/4 c. granulated sugar
3/4 c. firmly packed dark brown sugar
1 tsp. vanilla
2 eggs*
1 12 oz. pkg. (2 cups) chocolate chips
1 c. chopped nuts
* Use these ingredients COLD, right from the refrigerator! You will essentially be "shaving" the margarine from the sticks with your beaters. It is a bit more work, but worth it in the long run.
1) Pre-heat oven to 375.
2) In a separate bowl, combine flour, baking soda and salt.
Set aside.
3) In larger mixing bowl, beat margarine, sugar, brown sugar
and vanilla until creamy.
4) Beat in eggs. (at this point I beat the batter on high
until it seems to be light and fluffy.)
5) GRADUALLY beat in flour mixture. (once again on high)
6) Mix in chocolate chips and nuts.
7) Put dough in freezer for up to an hour. This not only
helps in the "spooning" process, but adds to the thickness
once baked.
8) Use a regular tablespoon (kitchen, NOT measuring tablespoon)
for gathering the dough for your cookie sheet. These turn out
to be about 1/2 - 3/4 of an inch thick, and about 12" in circumference.
Some BIG cookies.
9) If dough is placed on cookie sheet using the kitchen tablespoon,
they should take about 20 minutes to bake up to a nice golden brown.
If going for the regular size, 9 - 11 minutes should do it for each batch.
Keep a watch!
Well, that's it! I hope you enjoy them, and be sure to let Jim know how they turn out for you!
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