My recipe is nothing fancy, from an old standard recipe book. I actually won this at a bridal fair back in 1975. I generally follow the recipe with a few modifications. I double it. I use half shortening, half margarine. I add extra flour, about 1/4-1/3 cup
, which I believe helps with baking at my altitude (~5000 ft).What’s wrong with this picture? Wonderful Guy has taken to snacking on the chocolate chips, and to my dismay, I am going to have to make a run to the grocery store. Wait ‘til Wonderful Guy calls…he is out of town this week.
Now all is right with the world, or at least my cookie dough.
Here comes my secret to having chocolate chip cookies almost every single day. I store the cookie dough in the fridge, and bake six each night, three for me, and three for Wonderful Guy. (Sometimes eight, if I think I need the extra, and sometimes, I do...) If I baked all the cookies at once, I would have maybe 3 or 4 dozen sitting around, ready for eating. And they would be... eaten, that is, in three or four days. This way, my cookie dough stays fresh and ready for baking for two weeks or so. Spreads out the calories and the sugar, so my waist and my hips don’t do the spreading! So much.
I like using baking stones.
375°F for 14 minutes (plus or minus a couple depending on preheating) ‘til a nice golden brown.
Oh my. Wonderful Guy is out of town. I have baked too many. Whatever shall I do with the extra? Sweet and glorious with a glass of milk…2% of course…..
