Wednesday, January 23, 2008

The Last Recipe - Marcie's Chocolate Chip Cookies

So, everyone has always asked about Marcie's chocolate chip cookies. Well, as she always said, they are very simple to make and don't deviate much from the stock tollhouse cookie. But they do deviate a bit...

These cookies were made dozens of times. Sometimes, we made them for friends, sometimes for coworkers, sometimes just for us and even for family. They had a number of iterations, from those with nuts to those with toffee, chips or chunks, peanut butter chips, M&M versions, Reese's Pieces and almost anything you can imagine.

Just substitute some of the chips with your favorite confection. It's all delicious.

Marcie's Monster Cookies of Delicious Delight

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
vanilla extract*
2 extra large eggs*
2 cups of chocolate chips, toffee bits, whatever you like
1 cup chopped nuts (very optional)
A friend or two to lick beaters with (not optional)

*These items vary from the original recipe. Go with extra large eggs and just use the vanilla extract as I describe later. This is where the difference came in with Marcie's cookies.

PREHEAT oven to 375° F, but only if you are not making dough to eat instead of cookies (we did that a few times).

Mix flour, baking soda and salt in a small bowl. Beat the butter, sugars, a teaspoon of vanilla extract in a bowl until it's smooth. Add eggs, one at a time, using a mixer to really work them in. Gradually beat in the flour mixture. If the mix gets stiff, add another teaspoon of vanilla. You will probably use it 2-3 more times... Stir in the chips and any other goodies you love.

You can eat it if you wish, but even if you do not, you must lick the beaters clean. It is ok to make a "mistake" and have to reuse the beaters after "cleaning them" once, but don't overdo it :)

If you must cook this, and not simply devour a bowl of instant diabetes, then give it 9-11 minutes in the oven at 375, or until golden brown. Cool the cookies on the baking sheets for a bit, then remove them to a plate or other cooling spot. Act too soon and they break.

I highly recommend raiding the pan when the baker is not looking, then running away cackling with chocolate-covered fingers, leaving only a smudgy cookie outline where you struck. There really is no such thing as a cookie too soft to be snitched.

Night, folks. Salsa time. Recipes come down this weekend, so save away. The last dream from Christmas will be posted soon.