07 April 2010

goodbye butter

Unfortunately, it has been recommended by an authority figure that I painstakingly endure a minimum six-week hiatus from all dairy. The goal is to discover whether or not I am lactose-intolerant. I am horrified by the possibility of such mutiny occurring within my own body and to honour dairy, I humbly present you with a cookie recipe that will utterly fail without it.

The Best Chocolate Chip Cookies

2 & 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cups white sugar
3/4 cups brown sugar
1 teaspoon vanilla
1/2 teaspoon water (or use extra vanilla)
2 eggs
1 cup softened BUTTER
2 cups CHOCOLATE CHIPS (a mix of dark and white chocolate is nice, or substitute almond slivers, coconut shavings and cranberries)

Heat up your oven to 375 F
Sift flour with baking soda, and salt in a smaller bowl, set aside
Combine the soft (but not liquid, do not microwave) butter with the sugars, vanilla and water in a larger bowl
Beat until creamy then add eggs and beat it up some more
Add the dry to wet and mix well
Stir in the chocolate chips
Divvy up the mixture and plop your cookie lumps onto a greased (with butter) cookie sheet
In the oven for 10 to 12 minutes, depending on the size of your cookies


Recipe from a chocolate chip cookie cookbook belonging to my father. Photo from Google Images.

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