|Try not to eat all the raw cookie dough.|
Thanks again to one of my two favorite cookbooks, Betty Crocker's New Cookbook (the other being Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid)), for the making and baking of basic foods. If you are new to, or afraid of, cooking, I highly recommend either of these books. They are like the blankie of cookery.
|Many cookies were harmed during the photography process.|
I had to eat this one.
Chocolate Chip Cookies
from Betty Crocker's New Cookbook
3/4 c. sugar
3/4 c. packed brown sugar
1 c. butter, softened
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (12 oz) chocolate chips (I used Ghirardelli Bittersweet)
Mix sugars, butter and egg. Stir in flour, soda and salt. The dough will be stiff. Stir in chocolate chips. Drop by rounded teaspoons (I use a cookie scoop) about 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes at 375 until light brown. Cool slightly and remove to wire rack to cool completely.
Do me, and everyone you love, a huge favor and DO NOT USE MARGARINE. I am begging you. And, I think today is the day you should splurge for a better quality chocolate, while you're at it. You will taste the difference.