16 March 2009

Chocolate Chip Cookies

This is how Dandelion helps to make cookies:

Of course, you could buy cookies, but Frugalein can't imagine why you would want to do that. When she makes them herself:
1. she saves money
2. she can be totally sure about what is in them
3. and what isn't
4. they taste better
5. because they are better
6. and it doesn't hurt that they were made fresh five minutes ago.

She'd recommend that you make these:

Chocolate Chip Cookies
2 sticks of butter (1 cup) softened
1 c. packed brown sugar
2 eggs
1 t. baking soda
1 t. salt
1 t. vanilla
2 c. flour
1 12oz. bag chocolate chips

Preheat oven to 375 F. Cream butter and sugar with an electric mixer. Add eggs and vanilla. In a separate bowl, stir together salt, soda, & flour. Slowly blend this into the wet ingredients. When combined, add chocolate chips stirring until they are evenly distributed throughout the batter. Drop golf-ball sized globs onto an insulated baking sheet (I didn't grease it), and bake for about 10 minutes for a chewy cookie, 12 for a crispy one. Yield 36 pretty-big cookies.


Kris Farrar said...

Are your floors in your kitchen fir? They remind me of the floors in our historic house, but I didn't think fir was a local wood for you guys. They are beautiful...and so are the cookies AND the especially the girls!

Mary Ann said...

Hi Kris! I don't really know much about our floors, just that I really like them :)

I checked out your blog. You are amazing. Keep it up!

joe said...

cookie dance?

Karin said...

I made your cookies today, they taste great, just don't look right. somehow they know I am not 100% american and refuse to melt into flat cookies and kind of stay the shape the started out as. Maybe not enough butter. J. thinks the problem is the flour. Well...I'll try with american flour next time..

Mary Ann said...

I'm glad they tasted good, even if they didn't look the way you expected.

One thing I noticed in Lebanon is that the flour there was very different from the flour we bought in Germany and I had to re-engineer all my recipes. I think it came down to how much liquid the flour absorbed. When I make this recipe the cookie dough should be so wet and sticky that handling it would be a problem. Maybe that will help, but at least they taste good.