Nothing to It! Chocolate Chip Cookies
Description: Key Technique- use the back of a wooden spoon to incorporate ingredients as you smear and mix the batter towards you.
Ingredients: Makes 24 to 36 cookies, depending on size

3-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup Fleischmann’s margarine at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon pure vanilla extract, Madagascar if possible
2 large eggs, at room temperature
2-1/2 cups Nestle semi-sweet chocolate chips
Directions: 1. Preheat the oven to 375° F.

2. In a small bowl, use a fork to combine the flour, soda and salt.

3. In a large bowl, using a wooden spoon, cream the margarine, granulated and brown sugars, and vanilla together until very smooth, light and fluffy.

4. Add the eggs to the margarine mixture and beat until well combined.

5. Stir one third of the flour mixture into the butter, sugar and eggs, taking care to incorporate the flour well. Repeat two more times until all the flour has been added.

6. At this point, test the cookie dough with your fingers. You should be able to roll it into balls in the palm of your hands without any of the dough sticking to your fingers. If the dough is sticking, add more flour, two tablespoons at a time, until the dough no longer adheres to your hands.

7. Stir in the chocolate chips, just to blend.

8. Use a tablespoon measure or larger spoon to gather dough. Form the dough into balls using about 1 tablespoon dough or more for each cookie, or into balls of whatever size you choose. Roll the dough between your palms as if you were forming balls of modeling clay. (Do not overwork the dough.) The larger the ball of dough, the larger the finished cookie will be.

9. Arrange 9 to 12 of the dough balls on each of 3 or 4 ungreased cookie sheets. Bake, one sheet at a time, in the oven, about 10 minutes. Begin checking at 8 minutes. Do not over bake. The cookies will flatten and spread out during baking. They are done when they begin to brown around the edges. Remember, the larger the cookie, the longer the baking time--but keep checking.

10. Remove the cookie sheets from the oven and cool on top of the stove on the pan for about 1 minute. Use a flat spatula to transfer the finished cookies to a wire cooling rack to cool completely. TIP
If you have only one cookie sheet, rinse it with cold water and dry thoroughly between batches, or the dough will begin to melt before you get it in the oven.

11. Store finished, fully cooled cookies in an airtight container until ready to serve.


Culinary Boot Camp on 8/30/2014 9:30 AM