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| recipes:chocolate_chip_cookies [2012/05/08 02:21] – faith | recipes:chocolate_chip_cookies [2024/11/02 13:12] (current) – faith |
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| ====== Chocolate Chip Cookies ====== | ====== Chocolate Chip Cookies (Reconstructed) ====== |
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| Preheat oven to 375°F. | Preheat oven to 375°F. |
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| Combine softened butter, sugars, salt, and vanilla in bowl. Stir until creamy. Add the baking soda solution near the end of the stirring (why we prepared it like yeast, I cannot explain). | Combine softened butter, sugars, salt, and vanilla in bowl. Stir until creamy. Add the baking soda solution near the end of the stirring (I've never been sure why it is a solution?). |
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| Add the eggs, and stir until mixed. | Add the eggs, and stir until mixed. |
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| Now layer a cup of flour, sifted; the chocolated; another cup of flour, sifted; the nuts; and the last cup of flour. Stir all this until you can't see the flour any more. | Now layer a cup of flour, sifted; the chocolate; another cup of flour, sifted; the nuts; and the last cup of flour. Stir all this until you can't see the flour any more. |
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| Get a bunch on a teaspoon and drop onto ungreased baking sheets. And by teaspoon, I mean a big heaping teaspoon -- the goal is to make big thick cookies -- thicker than any normal chocolate chip cookie you've had in the past. I could get about 15 on the large cookie sheet and 12 on the smaller insulated sheet. | Get a bunch on a teaspoon and drop onto un-greased baking sheets. And by teaspoon, I mean a big heaping teaspoon -- the goal is to make big thick cookies -- thicker than any normal chocolate chip cookie you've had in the past. I could get about 15 on the large cookie sheet and 12 on the smaller insulated sheet. |
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| Bake 14-16 minutes on the uninsulated sheet on the middle shelf, and 2 minutes longer for the insulated sheet on the lower shelf. The goal here is to get them brown all over and on the bottom, and have them look cake-like and not moist when you break them in half. | Bake 14-16 minutes on the un-insulated sheet on the middle shelf, and 2 minutes longer for the insulated sheet on the lower shelf. The goal here is to get them brown all over and on the bottom, and have them look cake-like and not moist when you break them in half. |
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