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    Big Soft Chocolate Chip Cookies

    Source of Recipe

    Recipe Introduction

    Another recipe from the old site

    List of Ingredients

    1 1/2 Sticks Unsalted Butter
    2 c + 2 Tbl. Unsifted, Bleached,
    -All Purpose Flour
    1/2 ts Baking Soda
    1/2 ts Salt
    1 c Light or Dark Brown Sugar
    1/2 c Granulated Sugar
    1 lg Egg + 1 Yolk
    2 ts Pure Vanilla Extract
    1 1/2 c Chocolate Chips


    Place a rack in the middle of the oven. Preheat oven to 325 F.
    Temperature is critical so use an oven thermometer to verify the
    correct oven temperature and adjust as necessary. Melt the butter in
    a small saucepan and set aside to cool until itís lukewarm. In a
    large bowl, whisk the flour, baking soda, and salt. Do not sift.
    Place both sugars in a medium mixing bowl. Pour melted butter into
    sugar and mix until completely blended. Add egg, yolk, and vanilla
    extract. Mix until blended. Add flour mixture and mix until blended.
    Add chocolate chips. Mix just until chips are evenly distributed.

    Line 11 x 17 cookie sheets with parchment paper. Donít use waxed
    paper. Itís too flammable.

    Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
    ball in the palms of your hands. Grab the ball with the fingertips of
    both hands and pull the dough into two pieces resembling half moons.
    Rotate the halves so the two jagged/flat sides point toward the
    ceiling and push the two halves together. Youíll now have a cookie
    with a jagged top surface (they look like little tree stumps). (I
    didn't do this for all of them and they were fine) Place the cookies
    (about 6 per sheet) onto the cookie sheets. Put cookies in oven and
    bake for 15 minutes.

    Start checking for doneness after about 13 minutes and every two
    minutes thereafter. They are done when they are turning light golden
    brown and the edges are starting to get dry and firm while the
    centers are still soft. Cool cookies completely on their cookie

    The twin secrets to these "mall style" cookies are the melted butter
    and the extra egg yolk.

    Serving Suggestions Serve warm or allow to cool completely. Store
    completely cooled cookies in airtight containers, separating layers of
    cookies with waxed paper. The dough will keep refrigerated for 2 days
    and frozen for about 30 days. Be sure to wrap it closely with plastic
    wrap and place it in an airtight container. Thaw frozen dough
    overnight in the refrigerator. Baked cookies will keep in the freezer
    for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
    at room temperature for a quick cookie fix.

    NOTES: 1) The dark brown sugar makes darker colored cookies. The light
    brown or golden brown sugar makes lighter colored cookies. I prefer
    the dark ones because of the little extra flavor the molasses adds.
    2) For a nice variation, use light brown sugar instead of dark,
    substitute white chocolate chips, and add 2 or 3 tsp. grated orange
    peel (from one large orange), to the batter. These are called White
    Chip, Orange Dream Cookies.




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