I heard a tip from a pastry chef how to make any cookie recipe chewy. Along with all the ingredients of the cookie recipe add 1 tablespoon of corn starch. I tried it and it makes my chocolate chip cookies even better. Another tip was to put the cookie dough in the fridge for at least 15 minutes or longer so all the ingredients are at the same tempeture before baking. I have always done this as it makes the dough stiffer to handle. I was glad when I heard this tip though because I now understand why it is done. I put my recipe below that I have used for over 30 years. I probably got it off the Chip-its bag.
Chocolate Chip Cookies 1/2 cup margarine or butter 1/2 cup brown sugar 1/4 cup white sugar 1 egg 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup flour 1 tablespoon corn starch optional 1 cup chocolate chips Directions: Place rack in middle of oven and preheat to 350 degrees. Mix with wooden spoon or mixer margarine sugars and vanilla. Beat in egg. Stir in flour, salt, baking soda and corn starch. Cover and refridgerate batter until ready to bake. Bake on ungreased cookie sheets for 8 to 10 minutes. Note: * Using butter is best but when I use margarine it is always Becel. * Chopped walnuts are very good in this recipe but it does change the taste. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
