My Chocolate Chip Cookies belong to this select group of foods. The recipe is hand copied on a student-basic ruled index card. It's not even a full recipe, just a list of ingredients and an oven temperature followed by the exclamation pointed exhortation "Don't Overbake!" It's been in my recipe box for as long as I've had a recipe box.
Of course I've tweaked the formula over the years, but they still come out of my oven on a regular basis, hot and gooey and smelling like home. Soft and chewy but not too sweet, these cookies are everything that cookies should be. Whole wheat flour gives rich flavour and fends off guilt, while chocolate chips aplenty made them decadent as can be.
My One and Only
Chocolate Chip Cookie Recipe
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 cups whole wheat flour
21/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1-2 cups chocolate chips*
Cream butter and sugars together with mixer. Add eggs and vanilla; beat until fluffy. Combine dry ingredients in separate bowl; add to sugar mixture. Stir in chocolate chips. Drop by rustic spoonfulls onto baking sheets. Bake at 350 for 8 minutes. Don't over bake! Makes about 4 dozen.
*Try a combination of chocolate chips and walnuts, or raisins, or dried cranberries and almonds (then use almond extract in place of vanilla). These cookies are marvelously adaptable.
Do you have a recipe that has stood the test of time? I'd love to hear about it.
