bake the best choc chip cookie ever!

I’m not baking-inclined lately. While I still love choc chip cookies with a fierce passion, I tend to just buy a bag of my favourite cookie from Famous Amos. Maybe someday.. when I have more time and patience. Though I suspect that day won’t arrive anytime soon ;P

Nonetheless, I bow to Nonna who has excelled in this goal, much like any other cooking/baking pursuits she has attempted. Nonna.. you inspire me, and if I do get to do this someday, I owe it all to you.. ;)

After an entire barrel of 100 cookies went in only 3 days – I can truthfully say that my recipe has come up trumps. Thumbs up from everyone. How they managed to consume them with all the other food in the house is beyond me, but hey, who am I to question it!!

with a few choc chip recipes of late, after Nina inspired me with her concoctions. Well, the cookie jar was empty this morning, and someone in this household was having a bit of a sook!!!! I have found an awesome recipe that makes literally a mountain of biscuits, and they also freeze well. So, hopefully half for now, and half for next week (well, I can be optimistic!!!!!).....

My project this weekend.. :) Wish me luck, will provide status update later.

Ingredients:

• 2 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup (packed) dark brown sugar
• 3/4 cup granulated sugar
• 2 sticks (1 cup) salted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups of semisweet chocolate chips

Instructions:

1. Preheat oven to 300 deg fahrenheit
2. in a medium bowl, combine flour, soda and salt. Mix wel with a wire whisk and set aside
3. In a large bowl, blend sugars with an electric mixer. Add margarine and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy
4. Add the flour mixture and chocolate chips, and blend on low speed just until combined. Do not overmix.
5. Drop by rounded tablespoons onto greasy cookie sheets, 1 1/2 inches apart. Bake for 15 to 22 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

I promised Nonna I’d post this.. (Sorry Nonna for being so tardy, let me know if you try it out ya..)

• 2 1/2 cups all-purpose flour
• 1/2 tespoon baking soda
• 1/4 tespoon salt
• 3/4 cup (packed) dark brown sugar
• 1/2 cup margarine
• 3 large egg whites
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 12 ounces cemisweet chocolate chips (about 2 cups)

Yields about 3 1/2 dozen.

Instructions:
1. Preheat oven to 300 deg fahrenheit
2. in a medium bowl, combine flour, soda and salt. Mix wel with a wire whisk and set aside
3. In a large bowl, blend sugars with an electric mixer. Add margarine and mix to form a grainy paste
4. In a small bowl, beat egg whites until fluffy. Add egg whites, honey and vanilla to sugar mixture, and beat until smooth. Scrape down the sides of the bowl.
5. Add the flour mixture and chocolate chips, and blend on low speed just until combined. Do not overmix.
6. Drop by rounded tablespoons onto greasy cookie sheets, 1 1/2 inches apart. Bake for 15 to 18 minutes until lightly browned. Immediately transfer cookies with a spatula to a cool, flat surface.

Enjoy!

Verdict: I found my cookies quite pale.. they turned out soft, not bad when eaten frsh from the oven. But they became hard once cooled, which was a bummer coz I hoped they’d turn out buttery crunchy. Also I didn’t have margarine, used butter instead.. so I guess mine wasn’t exactly cholestrol-free. Oh well.. I baked these when my nephews came over and these boys were full of praise, don’t you love it when they’re so easy to please.. :)

And naturally, I’m psyched! Gonna try out “Cholestrol-free Chocolate Chip Cookies” and “Double-Rich Chocolate Cookies”. The cholestrol-free one’s for my dad, and the latter will be for me… all mine! Hehe.. >:)