Chocolate
Chip Drop Cookies
Standard-
Medium size cookies
with a chewy interior, lightly browned surface, and a well blended chocolate
flavor.
Recipe-
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks unsalted
butter (3/4 cup)
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
1 12-ounce bag semi-sweet chocolate
morsels
1 cup chopped pecans (optional)
Directions-
Preheat oven to
350-degrees. Sift together flour, baking
soda, and salt onto a sheet of wax paper.
Using an electric mixer, cream butter and sugars until
smooth. Beat in egg, milk, and
vanilla. Mix dry ingredients into wet
ingredients. Stir in semi-sweet
chocolate morsels. Drop 2-inch cookies
onto cookie sheet lined with parchment paper.
Bake for 10 minutes or until lightly browned and let set 2 minutes. Remove cookies from baking sheet and cool on
wire rack. Store in a
covered container. To retain
moisture place a slice of fresh white bread on top of the cookies. Replace every couple of days.
Yield: 2 dozen.
Presentation-
Serve on a dessert
plate accompanied with a glass of milk.
Storage-
Place in a cookie
tin with sheets of parchment of wax paper between layers. Place fresh slice of bread on top to retain moisture.
Carolyn Gass
Hardimon, M. S.
Home Economist