Yield: 2 dozen
|½ pounds||Butter (2 sticks)|
|1½ cup||Dark brown sugar|
|2 teaspoons||Vanilla extract|
|2½ cup||Flour, all-purpose|
|1 teaspoon||Baking soda|
|1 pounds||Chocolate chips|
Preheat oven to 375 degrees F. Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed.
Add eggs and vanilla and mix well. Add flour and soda, again mixing well. Add chocolate chips. If it doesn't look like enough, then add some more.
Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly-greased baking sheet.
Put the cookies in the oven, close the door quickly, and turn the heat down to 350 degrees F. Bake for 10 minutes.
* Rich, thick, crunchy chocolate chip cookies. Yield: makes 2 dozen.
* The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate.
: Difficulty: easy if you have a machine that can cream sugar and butter, moderate otherwise.
: Time: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. : Precision: measure the ingredients.
: Steve Bjork (the Atomic Penguin) : Stanford University, Computer Science Department : Bjork@...
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