Monday morning blues or last night of vacations: Chocolate soothes you. It makes everything perfect and blissful. Toss in some brown sugar, some table sugar, a few sticks of butter, fold in the flour and the soda, add an egg or two, pop it in the oven, and there you have ’em: CHOCOLATE CHIP COOKIES, made from scratch. No need to visit Hobnob anymore to get that outrageously expensive but mouth-wateringly delicious cookie. No need to bear the whines of the ‘Cookie Monster’-inspired kids. You can bake them right at home, in almost no time!
So here goes:
Measure out 3/4 cups of granulated (i.e. normal) sugar and 3/4 cups of packed brown sugar.
Add in 1 cup of softened butter or margarine and cream them together. Add 1 beaten egg and mix well.
Fold in sifted 2 1/4 cups of all-purpose flour. Also, add 1 tsp of baking soda and 1/2 tsp of salt. The dough gets really really stiff at this point. It is a pretty good exercise for your arms 😛 .
Now for the best part! Gently fold in the chocolate chips. The recipe calls for 2 cups but I add as many as I want. Toss in the nuts, be it walnuts, or almonds, or pistachios. Be CREATIVE. That’s what cooking is about!
Drop small balls of the dough on UNGREASED cookie sheets, approximately 2 inches apart. I like to press down to flatten them a little.
Bake them at 180 degrees celsius in a preheated oven, until they are golden brown, have soft centers and slightly brown edges.
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional)
2 cups (approx.) semisweet chocolate chips OR dark cooking chocolate, chopped into small pieces
Preheat oven to 375 degrees Fahrenheit (around 190 degrees Celsius). Beat the egg in a large bowl. Add the sugars, and butter and beat well. Stir in flour, baking soda and salt (dough will be very stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls on an ungreased cookie sheet, and shape them into circles. These cookies should be placed approx. 2 inches apart. Bake 8-10 minutes or until edges are light brown (the centers will remain soft). Cool slightly. Remove from cookie sheet and cool on a wire rack.