On Jan 19, 6:35*am, John Kuthe > wrote:
> On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
> >I didn't think it was possible to screw up chocolate chip cookies but it is.
> >I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon and....yuk! Very
> >weird tasting. They should be labeled, "Processed Cookie Product," IMO. *
>
> ...
>
> YUP!! Factory made processed chemically treated against breakdown or
> decay faux chocolate chip cookies, loaded with CRAP!
>
> The recipe on the bag of chocolate chips is the one I always use.
> Perfection, only I use 100% real ubsalted butter.
>
> John Kuthe...
My recipe is better than the bag one:
Big Soft Chocolate Chip Cookies
˝ stick oleo, melted and cooled to lukewarm
1 stick butter, melted and cooled to lukewarm
1 C. light brown sugar
˝ C. white sugar
1 extra large or jumbo egg, plus 1 egg yolk
2 tsp. vanilla (I used a scant T.)
2 C. plus 2 T. flour (white, bleached, all-purpose)
˝ tsp. salt
˝ tsp. soda
1 12-oz. bag semi-sweet chocolate chips, regular or “mega.”
Put the melted shortening and the sugars in a mixing bowl. Mix until
thoroughly blended. Add the egg, egg yolk, and vanilla and mix
thoroughly. Put the flour, salt and soda in a bowl and whisk or sift
once. Add the dry ingredients to the sugar mixture and mix
thoroughly. Stir in chips by hand.
Line cookie sheets with baking parchment. Drop cookie dough on cookie
sheets. Cover unbaked dough with plastic wrap so it doesn't dry out.
Bake at 340 deg. for 13 minutes (check at 11 minutes). Cookies should
be slightly brown on the peaks and edges, and light colored and soft
in the center. (Convection oven - 325 deg. for about 13 minutes.
Remove from oven, leave on cookie sheets and cool. Do not put new
batches on hot cookie sheets; make sure sheets have cooled before
reusing. This recipe makes about 3 doz. cookies. I usually double it
and add more chocolate chips, because my family likes them chocolatey.
Store in airtight container with waxed paper between layers; (I just
use the parchment that the cookies were baked on). The baked cookies
can be frozen if sealed tightly, like in a vacuum bag. The raw dough
can be frozen in an airtight container for up to two weeks. Thaw it
in the refrigerator. Thaw baked cookies at room temperature. The
baked cookies that are not frozen are best eaten within two days.
Variations: Instead of chocolate chips, use chunks of white
chocolate (6 oz.) and macadamia nuts (about 3/4 cup, cut into coarse
bits) (or use proportions of chocolate and nuts to taste).
For the choc. chips, you can substitute 1 C. quick-cooking oatmeal and
1 C. raisins, plumped 5 minutes in boiling water.
You can also substitute 1 ˝ pkg. (about 18 oz.) of brickle bits and
3/4 C. coarsely chopped pecans for the choc. chips.
N.