[CnD] Chocolate Chip Cookies

Lori Castner loralee.castner at sbcglobal.net
Mon Aug 28 15:51:47 EDT 2017

I listened to this show Saturday evening. I agree; I can't live without parchment; I began using it a few years ago, and I'm hooked.
Also, I am interested in the cookie scoop Will buy it soon.


-----Original Message-----
From: Food Dude via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Thursday, August 24, 2017 4:47 AM
To: cookinginthedark at acbradio.org
Cc: Food Dude
Subject: [CnD] Chocolate Chip Cookies

HI y'all,

Just so happens we made Chocolate Chip Cookies & a quick Peanut Butter 
Cookie just for "Back To School" on the last Cooking In The Dark Show!

Here is the link for the show and the Chocolate Chip Recipe!

Note: I used a cookie Scoop to form the cookie dough for baking and all 
the cookies came out the same size!

I won't give away the modifications / additions I made to make these 
cookies extra M M good...you will have to give the show a listen!

Here is the link to Cooking In The Dark Show 368:
Chocolate Chip Cookies
Makes 80 cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon hot water
2 cups walnuts, chopped optional
2 cups (12-ounces) semi sweet chocolate chips
Preheat the oven to 375 degrees, and  grease some cookie sheets.
Beat the butter until it is smooth.  Add the sugar and brown sugar and beat
until thoroughly blended.  Then add the eggs and vanilla and beat until
light and fluffy.
Stir together the flour and salt.  Stir the baking soda into the hot water.
Add half the flour mixture to the butter mixture and beat well. Then beat
in the baking soda mixture.  Add the remaining flour mixture, and beat until
completely mixed.  Stir in the walnuts and chocolate chips.
Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them
about 2-inches apart.  Flatten each cookie slightly with your wet finger tip
into a disk about 1/3 inch thick and 1-1/2 inches across.
Bake for 10 to 12 minutes, or until they have spread slightly and are
lightly browned all over.  Do not under bake.  They should be crisp and
crunchy.  Remove from the oven and cool on a wire rack.

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