May 6, 2010

PEOPLE WHO CHILL STUFF DON'T HAVE KIDS:

Chocolate Chip Cookies Worth Waiting For (Lee White, 5/06/10, The Day)

Ellie explained to me that these cookies never go flat and she was absolutely right. She said you must use Land O'Lakes margarine and King Arthur flour. She also said you should mix by hand. I didn't and I hope she will forgive me. [...]

Chocolate Chip Cookies

Given to me by Ellie Bengston (adapted from Gladys Jones-and just a little more from me).

Makes 25 to 30 cookies

2¼ cups King Arthur all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) Land O'Lakes margarine, softened

1 cup brown sugar

½ cup granulated sugar

2 large eggs, nearly at room temperature

1 teaspoon pure vanilla extract

2 cups (12-ounce) packaged, real semi-sweet chocolate chips

2 cups coarsely cut walnuts (I used pecans that I had toasted)

In a small bowl, whisk flour, baking soda, and salt; put aside.

In a large bowl, cream margarine and both sugars in a large bowl (I used my KitchenAid, but you can beat them yourself if you're strong enough). In the KitchenAid, I mix at medium-high for about 2 minutes. With a rubber spatula, clean the bowl. Add eggs, one at a time, and vanilla and mix for a few minutes. Remove bowl from mixture and add chocolate chips and walnuts or pecans. Cover bowl with plastic wrap and chill (for a couple of hours or up to a day or two).

Turn oven to 375 degrees. Ready two or three ungreased sheet pans (I use my silicon sheets; if you don't have them, use parchment). Using a heaping teaspoon (I love my 1½-inch spring-loaded scoop), place round cookie batter on the pan, at least 1 inch apart. Bake at 10 or so minutes until lightly browned. Remove from the pan and let cool for 2 minutes, then remove to wire racks to cool completely.

Posted by Orrin Judd at May 6, 2010 5:56 AM
blog comments powered by Disqus
« THE ACTIVISTS DON'T CARE ABOUT EFFECTIVENESS: | Main | LOS OSOS WERE EVEN MORE IMPRESSIVE: »