|
Chocolate Chip Cookies Whip up a batch of
favorite fall cookies . . . Chocolate Chips!
Invented in 1933 by accident when Ruth Wakeman, owner of
the Toll House Inn in Whitman, Massachusetts, ran out of
chocolate while making chocolate cookies and so placed
pieces of broken chocolate into the batter thinking it
would melt in. Today the chocolate chip is likely
America's most loved cookie.
 Estimated
Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time -
15 min cooling | Yields - 60
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat
butter, granulated sugar, brown sugar and vanilla
extract in large mixer bowl until creamy. Add eggs, one
at a time, beating well after each addition. Gradually
beat in flour mixture. Stir in morsels and nuts. Drop by
rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on
baking sheets for 2 minutes; remove to wire racks to
cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll
pan. Prepare dough as above. Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown. Cool in
pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed
paper. Refrigerate for 1 hour or until firm. Shape each
half into 15-inch log; wrap in waxed paper. Refrigerate
for 30 minutes.* Preheat oven to 375° F. Cut into
1/2-inch-thick slices; place on ungreased baking sheets.
Bake for 8 to 10 minutes or until golden brown. Cool on
baking sheets for 2 minutes; remove to wire racks to
cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in
freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to
2 1/2 cups. Add 2 teaspoons water with flour and reduce
both granulated sugar and brown sugar to 2/3 cup each.
Bake drop cookies for 8 to 10 minutes and pan cookie for
17 to 19 minutes.
|
|
