This is a little cookbook put out by the Gold Medal Flour Company. I bought a copy of this one and it's companion, The Rainbow Bakery, when I started having kiddos. They really do have some basic wonderful recipes. One of our favorites is one we made for our Sunday Advent celebration a few days ago. Thought I would share the recipe and the finished photos. :) Enjoy!C is for Chocolate Chip Cookies
3/4 cup of granulated sugar
3/4 cup packed brown sugar
1 cup of softened margarine or butter (I use unsalted butter)
1 egg
2 1/4 cups of all-purpose flour
1 tsp of baking soda
1/2 tsp of salt
1 cup of coarsely chopped nuts (optional)
12 ounces of semisweet chocolate chips (2 cups)
1. Heat the oven to 375 degrees
2. Mix both sugars, butter and egg in a large bowl with a wooden spoon. Stir in flour, baking soda and salt (I sift it in to incorporate better and the dough will be a little stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.
4. Bake until light golden brown, 8-10 minutes (centers will still be soft). Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.
3/4 cup of granulated sugar
3/4 cup packed brown sugar
1 cup of softened margarine or butter (I use unsalted butter)
1 egg
2 1/4 cups of all-purpose flour
1 tsp of baking soda
1/2 tsp of salt
1 cup of coarsely chopped nuts (optional)
12 ounces of semisweet chocolate chips (2 cups)
1. Heat the oven to 375 degrees
2. Mix both sugars, butter and egg in a large bowl with a wooden spoon. Stir in flour, baking soda and salt (I sift it in to incorporate better and the dough will be a little stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.
4. Bake until light golden brown, 8-10 minutes (centers will still be soft). Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.
No comments:
Post a Comment