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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 30 |
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Directions: 1) Preheat oven to 350 F. 2) In lge. mixing bowl,
cream butter, sugars, eggs, and vanilla. 3) Sift
together dry ingreds. Combine with creamed mixture. 4)
Stir in choc. chips. 5) With fingers, place golf-ball
sized portions (use #100 food dipper) 2 inches apart
on an ungreased cookie sheet. 6) Bake for 9 min., or
until edges are light brown.
It's very important that you not exceed the cooking
time given above, even if the cookies appear
underbaked. When cookies are removed from oven, the
sugar in them will stay hot and continue the cooking
process. The finished product should be soft in the
middle and crunchy around the edges.
Yield: 2 1/2 doz. cookies
Source: "Top Secret Recipes" by Todd Wilbur
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