I have made millions of cookies and 90% have been chocolate chip. They are the universal food. Every vegetarian, diabetic, wheat intolerant, lactose intolorant and religious intolerant will make you do tons of extra work for their diet, but wolf down chocolate chip cookies by the handsfull.
Here we go again. I make 500 cookies a week for Gilda's Club. No surprise, the chocolate chips are prefered 10 to 1.
Chocolate Chip Cookies
1c Imperial Margerine
1c granulated suagr
1c Dark Brown sugar
2 large eggs
1 t vanilla
3c unbleached flour
1t soda
1t salt
2 pkg chocolate chips
Cream margerine and sugars until fluffy. Add eggs and vanilla and cream until till ivory colored and light. Stop mixer and add, all at once, the flour, soda and salt. Mix on low until just combined. Add choclate chips and mix on low until just combined. Let cookie dough sit for 10 minutes for flour to become fully hydrolized. Drop by 2 ounce portions onto an UNGREASED bright and shiny cookie sheet. Bake at 350 for 15 minutes. Cookies will continue to bake after being removed from the oven, so pull them a touch on the underdone side.
Margerine makes better cookies because of the water content which allows cookies to steam and then rise. Imperial has whey in the ingredients which gives it a tangy butter taste. If you use butter add 2 T water. Dark brown sugar adds more flovor and attracts more moisture, helping to keep the cookies soft. Large eggs are the preferred size. Ex large eggs will make cookies flatter and eggs make cookies crisp. Unbleached flour absorbs less moisture than bleached. This also helps to keeps cookies moist. Greasing the cookie sheet makes cookies spread to a sharp edge which becomes too brown and prevents cookies from crowning. There is plenty of fat in the cookies to prevent sticking, so all you have to do is lift them off with a spatula. I use parchment paper and slide them off the hot pan to be able to reuse it again for the next batch. Shiny pans keep the cookies from baking too dark on the bottom.
Kelly
Here we go again. I make 500 cookies a week for Gilda's Club. No surprise, the chocolate chips are prefered 10 to 1.
Chocolate Chip Cookies
1c Imperial Margerine
1c granulated suagr
1c Dark Brown sugar
2 large eggs
1 t vanilla
3c unbleached flour
1t soda
1t salt
2 pkg chocolate chips
Cream margerine and sugars until fluffy. Add eggs and vanilla and cream until till ivory colored and light. Stop mixer and add, all at once, the flour, soda and salt. Mix on low until just combined. Add choclate chips and mix on low until just combined. Let cookie dough sit for 10 minutes for flour to become fully hydrolized. Drop by 2 ounce portions onto an UNGREASED bright and shiny cookie sheet. Bake at 350 for 15 minutes. Cookies will continue to bake after being removed from the oven, so pull them a touch on the underdone side.
Margerine makes better cookies because of the water content which allows cookies to steam and then rise. Imperial has whey in the ingredients which gives it a tangy butter taste. If you use butter add 2 T water. Dark brown sugar adds more flovor and attracts more moisture, helping to keep the cookies soft. Large eggs are the preferred size. Ex large eggs will make cookies flatter and eggs make cookies crisp. Unbleached flour absorbs less moisture than bleached. This also helps to keeps cookies moist. Greasing the cookie sheet makes cookies spread to a sharp edge which becomes too brown and prevents cookies from crowning. There is plenty of fat in the cookies to prevent sticking, so all you have to do is lift them off with a spatula. I use parchment paper and slide them off the hot pan to be able to reuse it again for the next batch. Shiny pans keep the cookies from baking too dark on the bottom.
Kelly
