How To Make Chocolate Chip Cookies
Unfortunately this post will come without instructional photos...I do have a photo of the finished product however.
Decide to make cookies. Look for cookie recipe for two days. Find amongst the recipes meant to make this month.
Skip cookie making due to rotten mood. (And you know it has to be REALLY rotten to bypass cookie making!)
Plan to make cookies next day. Postpone due to cleaning house prior to leaving for fair.
Wake to fourth day of heavily overcast skies. Decide cookies are a must unless another REALLY rotten mood should be in the offing.
Discover all butter is solidly frozen. Remove two sticks and place on counter. Fret over heavy condensation over other freezer contents. Realize ten minutes later heavy humidity in home and prolonged holding open of freezer door to determine why heavy condensation might be problem...
Wait until dinner is reheating in the oven to mix cookie dough.
Start by creaming two sticks of butter, 3/4 cup of white sugar, 3/4 cup packed brown sugar until well blended and creamy. Add vanilla. Recipe calls for 1 tsp...drop bottle and then squeeze too hard and get in something nearer to 3 tsps.
Add 2 large eggs, 1 at a time, mixing very well after each.
Add to creamed mixture 1 tsp baking soda, 1 tsp salt and 2 1/4 cups flour. Mix well.
Now add 12 ounces (1 bag) chocolate chips. Discover jar containing 1/2 cup more of chocolate chips. Decide more is better and add to batter also.
Preheat oven to 375F. Serve dinner and leave cookie dough to sit. Flour will rise slightly, lightening dough.
Clear lunch dishes, then prepare pan. Cover with aluminum foil. Drop dough by rounded tablespoonfuls onto cookie sheet. Clean off spoon and transfer remaining dough to mouth. Develop well honed rhythm of dipping spoon in cookie dough, dropping onto cookie sheet, eating dough, then repeat.
Bake cookies 11 minutes. Transfer to wire cooling rack. Repeat process...