>> Friday, April 3, 2009
There are a billion recipes for chocolate chip cookies, and here I am to add my own. This is an amalgamation of a couple recipes, and one that I find works well for me...and those who eat the final results. And it's a nice way to use up that flour in the pantry right before Passover.
Chocolate Chip Cookies/Cake
~Makes 2 cakes or a lot of cookies
2 1/4 c. flour
1 tsp. baking soda
1 t. salt
1 cup (2 sticks) unsalted butter
3/4 c. white sugar
3/4 c. brown sugar
1 tbsp. vanilla
2 tbsp. skim milk
~1 package chips (chocolate, white chocolate, butterscotch, peanut butter, etc)
1. In a small bowl, combine flour, baking soda, and salt.
2. In a large bowl, cream the butter, sugars, and vanilla.
3. Add eggs to wet mixture and mix well.
4. Add dry ingredients to wet mixture. Mix well.
5. Add milk -- you may decide to add more or less depending on how dry the batter is.
6. Add chips. Mix well.
7. Refrigerate for at least one hour.
8. Preheat oven to 375 degrees.
9. If making cakes, split batter between 2 8-10 rounds (springform or cake pans). If making cookies, drop teaspoon sized rounds of batter on a cookie tray.
10. Bake cakes for 20 minutes at 375. Bake cookies for 10-12 minutes at 375.
*The milk moistens the batter and makes the cookies spread more. You can leave the milk out, and everything will still be good.
*I've adjusted the sugars when I didn't have enough of one, and it's been fine.
*You can add more or less or a combo of chips. The pictured batter has milk chocolate chips and butterscotch chips.
*You can freeze the dough and save it to bake later.