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#1008 - The Perfect Chocolate Chip Cookie
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By now, everybody's kids should be well into the routine of being back at school, but that doesn't mean their little feelings don't need to be assuaged. One of the best ways to put a positive spin on the grind of school is to have a plate of cookies waiting for the kids when they get home. And one of the classics is the chocolate chip cookie.
The chocolate chip cookie was "invented" almost accidently at the Toll House Inn in Whitman, Massachusetts by Ruth Wakefield. A bar of Nestsle's semi-sweet cooking chocolate was the first source of the "chips", and Nestle eventually purchased the original recipe. Today the familiar yellow bag of kiss-shaped chips still carries the original recipe.
Secrets include using first class butter, which you melt before stirring into the batter, superb chocolate for the chips, and letting the batter chill in the refrigerator for a few hours before spoonfuls are dropped onto the cookie sheet. Cooking time will vary according to chewiness or crispness. A moderate 375 oven is suggested. Baking times are brief, no more than about 10 minutes.
Here is Jerry's recipe:
Chocolate Chip Cookie Recipe
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a microwave proof bowl gently melt together the butter, white sugar, and brown sugar on the lowest setting until just melted.
3. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
4. Chill in the fridge for at least one hour or overnight.
5. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.