Among the first words that every child learns are "Dad," "Mom," and "No!" However, there is another word, I've been told, that almost any toddler knows: "cookie!"Indeed. There is good reason every child knows the word, and of such reasons I was reminded today as our quaint apartment was filled with the eternally nostalgic smell of sweet chocolate chip cookies.
The recipe we use (and by we I mean Brittany) is a discovery that Britt's mother made while searching for the perfect chocolate chip cookie recipe. She found it in a book titled something like Award Winning Chocolate Chip Recipes, and after trying many of them, we resolved that this was the best. (It was a very scientific process of making a batch of a new recipe out of the book each Sunday, which batch would then be subjected to intense scrutiny by my less than discriminating tastes by dipping it in milk and then taking a bite...and repeating, until the cookies were gone. Or until Britt caught me and stopped the scientific process.)
Needless to say, this is the batch that came out on top. We make it on occasion for choir, our primary class, and anyone else who happens to be at hand, the main goal to leave as few around the kitchen as possible. You see, there is a caveat: cookies made with this recipe only have a shelf life of about twenty-four hours. Not that they will be eaten that fast, though that is also a possibility. Rather, they lose their moist taste and just aren't any good the next day.
The recipe is on the right in the photo, and here's a transcription for those who can't read it:
First Place Chocolate Chip Cookies
Combine
1 c. butter flavored shortening
1 c. regular flavor shortening
Cream very well.
Cream with
1 c. white sugar
1 c. brown sugar
then add...
4 well beaten eggs (thou shalt not add 3, nor shalt thou add 5, but thou shalt add 4 and no more...)
then add....
1 T. vanilla (especially if you have the good vanilla from Mexico, the dark kind...hmm....)
then add dry ingredients:
4 & 1/2 c. flour (leave 1/2 c. out, unless it looks like you need it...you usually do)
2 t. soda
2 t. salt
bake for 10-12 minutes at 375 degrees. Because our oven cooks hot, we usually do it at 350 degrees for about roughly 9.4562 minutes....roughly.
Bon appetite!
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3 comments:
This is very close to my favorite recipe. I use the one on the back of the nestle tollhouse bag. I usually double it. What's the point of making them if there is not a ton. I think the only difference is that I use 1/2 more of each sugar and 1 more teaspoon vanilla. I also use the shortening. I think this is the key. I'll have to try your recipe and see how it compares.
The best way to extend the shelf life of good chocolate chip cookies is to freeze them. Pull them out of the freezer and they are perfectly chewy within just a few minutes. They still don't last long though. I will never know what a freezer-burned cookie tastes like!
And ditto the suggestion of making a double batch. Then you have half to bake and half to eat as dough (or frozen dough--also good).
mmmm......those cookies look so YUMMY! My mom has a really good cookie recipe too - I think it's a family one? Anyways, yes Sophia is a bit crazy - but she learned it all from Ella so I can't really blame her! I love all your book recommendations - I just read the Twilight series and need some other good reads. I added you to my blog - hope that's alright! Talk to you soon, Nat.
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