Long time, no see, Mon Amie! I have been ultra-busy. Not too much time for blogging. In between the snow day and now, I have whipped up a few yummies so here goes: I promised my students that if they could go a day without getting written up by any of their teachers, I would bake them cookies and we’d have a cookie-and-milk day. They managed to do so and I kept my promise.
I pulled out my Joy of Cooking and located a chocolate chip cookie recipe that had been in their repertoire since the wartime edition of 1943. It sounded perfect! I am proud to say they turned out very tasty in small part to the use of the 60% cocoa Ghirardelli chocolate chips I used! However, they were quite ugly due to my cookie tray warping in the oven heat. It sent batter drops sliding to the other side of the pan making masses of cookie shapes. I learned from the first batch and altered with the second.
They went very well with my triple grande soy latte! They are definitely worth a second shot…
>Preheat the oven to 375.
>Whisk together: 1 c. + 2 Tb. flour and 1/2 tsp. baking soda.
>In a large bowl beat until smooth: 1/2 c. unsalted butter (I had to substitute 1/4 c. of shortening since I was short on butter), 1/2 c. sugar and 1/2 c. packed light brown sugar.
>Add & beat until well combined: 1 large egg, 1/4 tsp. salt and 1-1/2 tsp. vanilla
>Stir in the four mixture until well blended & smooth.
>Stir in 1 c. chocolate chips, you may also add: 3/4 c. chopped walnuts/pecans.
?Drop dough by heaping tsp.-fuls about 2 in. apart on greased or lined cookie sheets.
>Bake 1 sheet at a time until cookies are just slightly colored on top & the edges are brown (8-10 minutes).
>Let stand briefly, then remove to a rack to cool.