Tuesday, May 29, 2007

Cheryl Mack's Chocolate Chip Cookies

I grew up eating chocolate chip cookies that were crispy on the outside and chewy on the inside. I still prefer this type of chocolate chip cookie, but I love these softer cookies fresh from the oven, too. So, for you soft cookie lovers (BEN), here's your recipe.

This recipe surpasses other soft chocolate chip cookies for several reasons.
1. It uses only butter (no nasty vegetable shortening) but still remains high and fluffy.
2. Fresh from the oven, crispy on the outside, soft on the inside, with a tall glass o' milk, even chewy cookie lovers rave over them.
3. The original recipe calls for them to be scooped out in HALF CUP mounds, which makes for a dazzling cookie that also doubles as a meal.
4. Mrs. Mack is one of the sweetest ladies I know. She was the lunch lady when I was in high school and a partner in crime; I would sneak out of classes and bring back freshly made cookies for my cohorts to eat in the hall while they were supposed to be "going to the restroom." I was on the honor society, so I didn't need a hall pass at any time, but my chocolate-smeared mouth was probably noted by more than one teacher over the course of the year.

Here they are.

1 pound butter
1 and 1/2 cups brown sugar
1 and 1/2 cups granulated sugar
1/2 tbsp. baking soda
1/2 tbsp. salt
1 tbsp. vanilla extract
3 eggs
5 and 1/4 cups flour
3 cups chocolate chips

Preheat oven to 350 degrees. Mix butter and sugars until light and fluffy; add baking soda, salt, vanilla, and eggs, beating eggs in one at a time just until combined. Add flour and then stir in chips. Form into 1/2 cup balls for giant cookies, or about 2-3 tablespoon's worth for moderate cookies. Bake on ungreased cookies sheets for about 15 minutes or until lightly browned on top.

This recipe makes about 2 dozen giant cookies, 4 dozen moderate cookies, or the corresponding number of normal-sized cookies. Make sure there are several gallons of cold milk waiting.

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