cookie recipe
I'm posting this because a) it's funny and b) they sound good. Taken from here.
In lieu of a digital camera with which to grace the world with my culinary storm earlier this evening (technological item I am lacking, as you may have noticed), I present you instead with one of my oldest pieces of paper. It has seen several continents and poked about the corners of many a kitchen. It is stained and creased and worn. One day, it may crawl off into a corner to die like the civilized being it is. I will be very sad and more than a little cranky should such an event occur. So I am calling upon all the technology at my disposal to create a permanent record of great import: my favourite chocolate chip cookie recipe, acquired from parts unknown. Herewith.
1 cup + 2 tbsp white flour (although I’ve often thrown in whole wheat instead, and no one’s ever noticed. Ever)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened at room temp
6 tbsp granulated sugar
6 tbsp brown sugar, packed
1 egg
1 tsp vanilla extract
1 cup semisweet chocolate chips (if you live near a Superstore, Loblaw’s, or No Frills, their chocolate chips, which may possibly have chocolate liquor in them, but I didn’t use them this time, are inspiring)
Skor bits (if you feel like it)
a few drops of amaretto (again, if you feel like it, or need it)
Sift flour before measuring, then re-sift with baking soda and salt. Set aside. (I usually, okay always, skip the sifting. There have been no complaints thus far.)
Cream butter with fork. (Ok, more cheating- I sometimes pop the butter in the microwave b/c I can’t manage to wait the hour or so for it to soften on its own. Conversely, I curse away, fork in hand, until I’ve creamed it into a submissive temperature.)
Add sugars gradually and continue beating (/forking) until creamy. (This is when I start to appreciate the baking that was before electricity.)
Beat in egg and vanilla (and amaretto).
Stir in (un)sifted ingredients.
Stir in chocolate chips (and skor bits).
Drop by tsps onto greased baking sheet, leaving lots of space in between.
Bake at 350F for approximately 8 - 10 minutes.
This supposedly makes about 4 dozen cookies, but either I’m a greedy girl with big cookies or that’s a flatout lie. Either way, 48 cookies have never emerged from my oven. And none ever make it out of the kitchen. At present, after much battling with the other beings in the house, there are a mere 12 resting in the kitchen.
In lieu of a digital camera with which to grace the world with my culinary storm earlier this evening (technological item I am lacking, as you may have noticed), I present you instead with one of my oldest pieces of paper. It has seen several continents and poked about the corners of many a kitchen. It is stained and creased and worn. One day, it may crawl off into a corner to die like the civilized being it is. I will be very sad and more than a little cranky should such an event occur. So I am calling upon all the technology at my disposal to create a permanent record of great import: my favourite chocolate chip cookie recipe, acquired from parts unknown. Herewith.
1 cup + 2 tbsp white flour (although I’ve often thrown in whole wheat instead, and no one’s ever noticed. Ever)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened at room temp
6 tbsp granulated sugar
6 tbsp brown sugar, packed
1 egg
1 tsp vanilla extract
1 cup semisweet chocolate chips (if you live near a Superstore, Loblaw’s, or No Frills, their chocolate chips, which may possibly have chocolate liquor in them, but I didn’t use them this time, are inspiring)
Skor bits (if you feel like it)
a few drops of amaretto (again, if you feel like it, or need it)
Sift flour before measuring, then re-sift with baking soda and salt. Set aside. (I usually, okay always, skip the sifting. There have been no complaints thus far.)
Cream butter with fork. (Ok, more cheating- I sometimes pop the butter in the microwave b/c I can’t manage to wait the hour or so for it to soften on its own. Conversely, I curse away, fork in hand, until I’ve creamed it into a submissive temperature.)
Add sugars gradually and continue beating (/forking) until creamy. (This is when I start to appreciate the baking that was before electricity.)
Beat in egg and vanilla (and amaretto).
Stir in (un)sifted ingredients.
Stir in chocolate chips (and skor bits).
Drop by tsps onto greased baking sheet, leaving lots of space in between.
Bake at 350F for approximately 8 - 10 minutes.
This supposedly makes about 4 dozen cookies, but either I’m a greedy girl with big cookies or that’s a flatout lie. Either way, 48 cookies have never emerged from my oven. And none ever make it out of the kitchen. At present, after much battling with the other beings in the house, there are a mere 12 resting in the kitchen.