www.cyber-kitchen.com       LYNX AND BETSIE USERS CLICK HERE   FREE Recipe Web sites Search the RecipeCircus   SEARCH MIMI'S CYBER KITCHEN SEARCH ARCHIVE   [an error occurred while processing this directive]Support our featured affiliate to keep our site free   Donate Food FREE   SEARCH JEWISH FOOD ARCHIVE MIMI'S FOOD LINKS CATEGORIES Appliance Cookery Archives of Recipes BBQ B 'n B Beverages Bizarre Bread Cheese Chocolate! Commercial Contests Cookbooks Cooking Software Cooking Videos Diabetics Ethnic Foods FAQ Food Associations Food Chat Food Humor Food Pros Fruit Greeting Cards Grocery Grow It Health Kitchen Hints Historic Holidays How To's Jewish/Kosher Kids Cookery Kitchenware Lowfat/Fat Free Mailing Lists Meat & Poultry Miscellaneous Newspaper Food Nutrition Pet Food Product Reviews Recipe Sites Restaurants Seafood Food Links Spices Sweets & Snacks Usenet Groups Vegetable Cookery Vegetarian What's New

printer friendly format   The Practically Perfect Chocolate Chip Cookie This recipe was developed by Consumer Reports, known for their high standards. Here are their prefacing remarks: We wanted a cookie with a chewy interior, crunchy edges, and well-blended flavor. Above all, we wanted a cookie with a high overall chocolate impact to give a sensuous rush to the chocoholic. After much experimentation and perhaps a few cumulative inches to staffers' waistlines, we created a cookie with all those assets. Our recipe makes 40 medium-sized cookies. 2-1/4 cups flour 1 level teaspoon baking soda 1 level teaspoon salt 3/4 cup each white and packed dark brown sugar 2 sticks (1/2 pound) sweet butter, room temperature 1 teaspoon vanilla extract 2 large eggs 12-ounce package Nestle semisweet chocolate chips Preheat oven to 375F. Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it's pale, light, and very fluffy. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds. Put tablespoons of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let cool on a rack. Makes about 40 medium cookies. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.