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Cynthia Gorney's Chocolate Chip Cookie Recipe
From O, February 2005; pg. 132
Three splurge items improve these quite a bit:
[*]the best-quality dark chocolate chips you can find,
[*]really good cookie sheets--the heavy, high-priced kind from the household section of the supermarket, and
[*]a wire cooling rack.
1 cup (2 sticks) softened butter (don't toss the wrappers)
1 1/2 cups all-purpose flour
1 cup old-fashioned (or rolled) oats
1/2 cup Grape-Nuts cereal
1 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
12-ounce bag dark chocolate chips
[*]Preheat oven to 375 degrees (if you want them really crispy, jack up the oven to 400 degrees). Use the butter wrappers to grease 2 cookie sheets. Combine the flour, oats, cereal baking soda, a nd salt in a bowl.
[*]In a second large bowl, combine the butter, brown sugar, granulated sugar, eggs, and vanilla. Grandually stir flour mixture into the butter-sugar mixture. Stir in chocolate chips. Drop batter by rounded tablespoons, not teaspoons (I like to use a small ice cream scoop), about 2 inches apart onto prepared pans. Bake until light golden brown, 10 to 12 minutes. Use a spatula to remove cookies to a wire rack to cool.
From O, February 2005; pg. 132
Three splurge items improve these quite a bit:
[*]the best-quality dark chocolate chips you can find,
[*]really good cookie sheets--the heavy, high-priced kind from the household section of the supermarket, and
[*]a wire cooling rack.
1 cup (2 sticks) softened butter (don't toss the wrappers)
1 1/2 cups all-purpose flour
1 cup old-fashioned (or rolled) oats
1/2 cup Grape-Nuts cereal
1 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
12-ounce bag dark chocolate chips
[*]Preheat oven to 375 degrees (if you want them really crispy, jack up the oven to 400 degrees). Use the butter wrappers to grease 2 cookie sheets. Combine the flour, oats, cereal baking soda, a nd salt in a bowl.
[*]In a second large bowl, combine the butter, brown sugar, granulated sugar, eggs, and vanilla. Grandually stir flour mixture into the butter-sugar mixture. Stir in chocolate chips. Drop batter by rounded tablespoons, not teaspoons (I like to use a small ice cream scoop), about 2 inches apart onto prepared pans. Bake until light golden brown, 10 to 12 minutes. Use a spatula to remove cookies to a wire rack to cool.
