My chocolate chip cookie recipe is rather simple, being based off an old copy of a Better Homes and Gardens cookbook (likely circa the 1970s). Ready? Here we go:
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of room temperature butter
1/2 cup oil or shortening
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsps pure vanilla extract
1 12-oz bag of chocolate chips (preferably semi-sweet)
Whisk together dry ingredients and set aside. (Pro-tip: add 1 tsp baking powder for extra fluff, especially if using a gluten free flour mixture.) Cream together butter and brown sugar. Add oil and granulated sugar, and cream together. Beat in one egg at a time. Add the vanilla. Mix in the dry ingredients slowly until fully combine. Stir in the chocolate chips. Chill for 5-10 minutes in the fridge while preheating the oven to 375 degrees F. Grease a cookie sheet (and line with parchment paper if you’re so inclined). Form cookie dough balls and place about an inch apart. Baking for 8-10 minutes until golden brown, gooey, and delicious. Let cool on the baking sheet for a minute before transferring to a wire rack. Let cool for a minute or two — or risk burnt fingers and taste buds. Eat straight or with a beverage of your choosing.
I am late to the party for Susannah Conway’s August Break 2015, but I intend to follow the prompts through September. I’ll tag them #SeptemberBreak2015 — because I’m not quite ready to return to my self-directed schedules just yet. Additionally, I’ll be writing my responses as my camera lens has decided to malfunction after 4.5+ years of use. *Unless, of course, I find an old favorite to share.
