Yield: 1 Servings
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1. Always use real butter, not margarine.
2. Triple amount of vanilla extract recommended. (Faylen might disagree; I think it really depends on your individual taste, so take this one with a grain of salt, as it were. But that's what it said, so I'm including it.) Also, always use REAL vanilla extract, not "vanillin".
3. Add a little milk, maybe a tablespoon or two. This makes the cookies softer. If you do this, make sure the dough is cool and the cookie sheet is room temperature or cooler before spooning the dough on...otherwise the dough can burn around the edges.
4. [verbatim quote] "If you like, try leaving out part of the sugar. I find sometimes that these cookies are easier to take if even ⅛ cup (two tablespoons) of the sugar (white or brown) is omitted. Don't leave out more than that though."
5. Try adding a 10-ounce bag of Reese's peanut butter chips, along with the chocolate chips. Best to leave out the nuts if you do this.
6. Supposedly possible to leave out the brown sugar and substitute the same amount of honey; this should result in chewy cookies with a longer shelf-life.
Notes from the Chef: "On the web I found a list of tips for really good chocolate chip cookies, so I thought I'd share some of them with you all" - Lizzie Borden
From: Lizzie Borden Date: 01-14-96 (22:45) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@...> on Aug 1, 97