My college roommate Fern used to make the best chocolate chip cookies. I hardly EVER make chocolate chip cookies, but every once in a while I get a serious craving for them (especially the dough). Last spring it was my turn to bring the desert to the friend potluck and I had flashbacks of eating these cookies. So I did what any normal person would do and I stalked side blogs and found her family food website: Food We Make and lone and behold it was the very first recipe posted. I made them for the potluck and brought ice cream for ice cream sandwich's and it was a HUGE hit. So here it is:
*I put in about 1/4 to 1/2 more of flour-- I've had a problem with chocolate chip cookies being runny-- but I'm not sure if that's b/c I'm high altitude (b/t 4,000 and 7,000ft). They turned out perfect with the extra flour.
*Also, make sure the butter is softened, but not too soft. That makes them runny also. And I usually chill the dough and then scoop it with a TBS so that they're all uniform and the dough is a little thicker. . . I think that also prevents them from being runny.
*This makes quite a few cookies, so the recipe can be 1/2ed very easily. And these cookies are dangerous, so I never make them unless I plan on sharing them with a lot of people.
Cope's Chocolate Chip Cookies
I start the blog with this recipe because this is probable the first thing I learned to make and one of my family's favorite. When family or friends gather, chances are good this will be there. This is the mother of all good cookies!
Preheat oven to 375, lightly grease cookie sheet
In a large mixing bowl add
1 C MARGARINE or butter (only if you're out of margarine)
1 C shorting
1 1/2 C packed brown sugar
1 1/2 C granulated sugar
Mix until smooth and fluffy, but not too long, scraping the sides of the bowl.
Add 4 eggs, one at a time
2 Tb vanilla
Mix well, then add
5 C flour
2 tsp baking soda
2 tsp salt
Mix well, scrape the sides of the bowl then fold in
2 to 3 cups of chocolate chips
drop by large Tablespoon onto lightly greased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.
A MUST - Cool cookies on an opened up brown paper bag. Not only is it recycling, but the brown paper bag absorbs the grease from the cookies, bringing the calorie count down, I'm sure. Most cookies are better when cooled on a brown paper bag. You will love it and the world will thank you!
Makes 4 to 9 dozen, depending on the size of the cookie.
You can exchange 3 cups of flour for 3 cups of oatmeal and 2 tsp of cinnamon and add raisins to the mix also. Whether you leave out the chocolate chips for the raisins is up to you.
Preheat oven to 375, lightly grease cookie sheet
In a large mixing bowl add
1 C MARGARINE or butter (only if you're out of margarine)
1 C shorting
1 1/2 C packed brown sugar
1 1/2 C granulated sugar
Mix until smooth and fluffy, but not too long, scraping the sides of the bowl.
Add 4 eggs, one at a time
2 Tb vanilla
Mix well, then add
5 C flour
2 tsp baking soda
2 tsp salt
Mix well, scrape the sides of the bowl then fold in
2 to 3 cups of chocolate chips
drop by large Tablespoon onto lightly greased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.
A MUST - Cool cookies on an opened up brown paper bag. Not only is it recycling, but the brown paper bag absorbs the grease from the cookies, bringing the calorie count down, I'm sure. Most cookies are better when cooled on a brown paper bag. You will love it and the world will thank you!
Makes 4 to 9 dozen, depending on the size of the cookie.
You can exchange 3 cups of flour for 3 cups of oatmeal and 2 tsp of cinnamon and add raisins to the mix also. Whether you leave out the chocolate chips for the raisins is up to you.
This recipe brought to you by:
http://foodwemake.blogspot.com/search/label/Cookies
Yummmmm. Anytime you want to make a bunch of these and share them with me via package in the mail, feel free. I like the ice-cream sandwich idea, too!
ReplyDeleteYum, yum, yum!! I'll have to try these since chocolate chip is Jer's favorite! They sound delicious!
ReplyDelete