Today was a legit lazy day. Nothing was really done or accomplished, not that anyone was bothered by it. It just simply came, and is on it’s way out. If there was a highlight of the day, it was probably making chocolate chip cookies with my sister; a classic treat. This highlight is closely followed by licking the dough of spoons and beaters.
These cookies actually aren’t flat, at all. More oblate spheroids actually…
No matter their geometrical nature, these cookies are delicious.
(Original Recipe (http://allrecipes.com/recipe/the-best-double-chocolate-chip-cookie/detail.aspx) We just modified the recipe a bit. Some of the reasons why we did so are 1. The dough was too runny. It needed some thickening up hence the increased amount of flour. 2. We had no baking cocoa on hand so we omitted it, and 3. It took a bit more than 8-10 minutes to bake.
- 1 cup margarine
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3-4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups semisweet chocolate chips (Actually we did a semisweet : white chocolate ratio of 3:1)
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet with margarine.
- In a mixing bowl, cream together the margarine, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt; mix well. Stir in the chocolate chips. Roll scoops of dough into balls and place them 3-6 centimetres apart on the prepared cookie sheets.
- Bake for about 15 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.