Bjork@SCORE (Steve Bjork) (02/21/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHOC-CHIP-2 D "8 Feb 86" 1986 .RZ "STEVE'S CHOCOLATE CHIP COOKIES" "Rich, thick, crunchy chocolate chip cookies" .IH "makes 2 dozen" .IG "\(12 pound" "butter" (2 sticks) .IG "1\(12 cups" "dark brown sugar" .IG "2" "eggs" .IG "2 tsp" "vanilla extract" .IG "2\(12 cups" "all-purpose flour" .IG "1 tsp" "baking soda" .IG "1 lb" "chocolate chips" .PH .SK 1 Preheat oven to 375\(deF. .SK 2 Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed. .SK 3 Add eggs and vanilla, and mix well. .SK 4 Add flour and soda, again mixing well. .SK 5 Add chocolate chips. If it doesn't look like enough, then add some more. .SK 6 Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly-greased baking sheet. .SK 7 Put the cookies in the oven, close the door quickly, and turn the heat down to 350. Bake for 10 minutes. .NX The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate. .SH RATING .I Difficulty: easy if you have a machine that can cream sugar and butter, moderate otherwise. .I Time: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. .I Precision: measure the ingredients. .WR Steve Bjork (the Atomic Penguin) Stanford University, Computer Science Department Bjork@SU-SCORE.ARPA Bjork@SCORE.STANFORD.EDU