tag:blogger.com,1999:blog-2009915073322822394.post2492425646381417490..comments2023-07-06T05:19:16.201-04:00Comments on The Mini Guinea: Chocolate Chip CookiesCarolynhttp://www.blogger.com/profile/13353338619613290543noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2009915073322822394.post-31721904730564331452011-08-16T06:15:50.989-04:002011-08-16T06:15:50.989-04:00hi Carolyn!
wow, those cookies look great. I'...hi Carolyn!<br />wow, those cookies look great. I'm always looking for that perfect ccc recipe too. My niece loves Alice Medrich's (recipe below). This from the NY Times has some interesting info http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&pagewanted=all<br /><br />Regarding the dog bed you inquired about- I have had it for years, but had several readers tell me Ballard Designs has a similar one. Also, just google "dog baskets" and you'll find some!<br /><br />best,<br />joan<br /><br />Alice Medrich's: <br />My Chocolate Chip Cookies<br /> <br />Ingredients:<br />2 1/4 cups unbleached all-purpose flour<br />1 teaspoon baking soda<br />1/2 pound (2 sticks) unsalted butter, melted and still warm<br />3/4 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 teaspoon pure vanilla extract<br />2 large eggs, room temp.<br />2 cups chocolate chips or chunks or hand-chopped chocolate<br />1 cup coarsely chopped walnuts or pecans (I have used pecans)<br /> <br />Directions:<br />Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.<br /> <br />in a large bowl combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the chocolate chips and nuts. If possible, let the dough stand (rest) in the fridge, for 1 or 2 hours, or (better still) overnight. (I made it once with resting 2 hours, and then overnight, couldn't tell much difference, but definitly let it rest in fridge for the 2 hours). <br /> <br />Preheat the oven to 375 degrees. Position racks in the upper and lower thirds of the oven. (I baked one sheet at a time and put on the middle rack).<br /> <br />If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on ungreased or lined cookie sheets. (I always use parchment paper). Bake for 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Remove from the oven andfor the love of a househttps://www.blogger.com/profile/13151787635612708698noreply@blogger.com