When gram passed away each grandkid picked something from her home as a keepsake. My weirdo self grabbed a dollar store spatula, the old pyrex bowl we mixed potato salad in, and the chair I sat in when I took the call for my first date. The spatula I remember using from the time I was barely able to reach the counter; Gram would let me take the cookies off the baking sheet. I use that spatula every time I bake cookies. I've told my husband it's the one thing in the house, aside from him, that I would grab to save from a fire. I digress. Grandma Buddle could cook. Whatever she made was good. She didn't just stick to the same old recipes, not that there is anything wrong with that, but she ventured out of her comfort zone. She would use fish in odd ways, water chestnuts randomly would show up in casseroles, and they would taste great. She liked to use different recipes. I think of her often when I'm in the kitchen, well all the time. I saw her almost everyday of my life until I went to college. We were very close and we are in ways very similar. Since I lost her a few years ago I have been bringing her back into my life in other ways. I've decided in honor of Gram and to add a little spice to my and my family's life I'm using different recipes on a regular basis.
I have found a spanish chicken recipe using several varieties of paprika, bring on the spice store, a couple vegetarian dishes, almond cheese, and oddly enough some new basic cookie recipes. I have used the same cookie recipes for over twenty years. So this christmas I found two new ones one worthy of comment and sharing. I realize that over the years I got lazy about baking! I once measured precisely, sifted, chilled, thawed like a pro but I had gotten lax. The new recipes brought me back to the science of baking that I so love. So the sifter is dusted off and used every week once again. These are hands down the best chocolate chip cookies ever!
CHOCOLATE CHIP COOKIES--BEST EVA'
1/2 cup unsalted butter room temperature (see note below)
1/2 cup firmly packed brown sugar
6 TBLS sugar
1 Large Egg
1 tsp Vanilla
1 1/2 cups flour
1 tsp salt (if you used unsalted butter otherwise you can omit)
1 tsp baking soda
2 1/4 cups semi-sweet chocolate chips (I find this a little too much chocolate and take it down 1/4-1/2 cup)
1. Preheat the oven to 350 degrees F and line one large baking sheet or two small with parchment paper or grease with butter
2. In a large bowl use an electric mixer at medium speed to beat together the butter and sugars for a couple minutes until creamy. *
3. Add the egg & vanilla and mix on low until blended
4. In a bowl sift the flour, baking soda, and optional salt together
5. Add the flour mixture gradually but don't overtax
6. Add chocolate chips and mix
7. Chill dough if needed
8. Place very large Tablespoons of dough onto prepared baking sheets.
9. Bake the cookies....one sheet at a time if using more than one
10. Small cookies 8-10 minutes
11. Large cookies 10-13 minutes
12. cool and transfer
* To obtain a high pretty cookie do not melt or soften butter. If you did this...whoops...put the dough in the refrigerator for at least a half hour.
I DOUBLE THIS RECIPE SO MY NEIGHBORS CAN PARTAKE IN THE CHOCOLATE GOODNESS!
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