3/4 c Granulated sugar
1 c Brown sugar
1 c Butter
1 tb Vanilla
2 Eggs, slightly beaten
3 c Flour
3/4 ts Baking soda
3/4 ts Salt
3 c Semi-sweet chocolate chips
1 c Chopped nuts (optional)
This recipe is said to have come from a famous cookie maker. So make,
bake, and compare to see if these cookies aren’t « the real thing. » One
feature that distinguishes these cookies from traditional chocolate chip
cookies is their perfect size. It comes from using a small size ice cream
scoop to drop them onto the cookie sheet.
Preheat oven to 350.
In a large bowl, combine sugars; add in butter and cream together with the
sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed
mixture. Mix well; the dough will be stiff. Add the chocolate chips and
nuts (if using).
Line the cookie sheets with baking parchment or wax paper. Drop dough with
a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350. Remove
from oven and cool on wire racks.
Variation: For ice cream sandwiches, turn one cookie face down, place a
scoop of ice cream on it and top with another cookie.
Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The
American Cooking Guild), Redondo Beach, CA
Randy Shearer
From
Yields
1 Servings