Chocolate Chip Cookies

To dunk in preferred beverage or eat straight up.

Do not turn on the oven. You will be chilling dough. If you really need a cookie, finish mixing the dough and head to the nearest store or bakery.

Get out your mixer and beat like it was the devil a combination of one-half cup soft magerine, one-half cup shortening (comes in a can), one-half cup sugar, one cup brown sugar and one-half teaspoon vanilla.

Rub a bit of the mixture between your thumb and forefinger. If you don't feel grit, the stuff is beat enough. Now beat the devil out of two eggs (only the inside part, throw away the shells). Done? Pour those beat eggs into the beat sugar/buter mixture and beat again.

Now you get to dirty up the one-fourth cup measure. Measure out two cups and one-fourth cup of flour, one teaspoon salt and one teaspoon baking soda. Combine in a separate container and stir them around until blended. Mix into the beat mixture.

Here's the yummy stuff. You get a choice. You want nuts? Measure out one cup of your preferred tree nut or whatever nut is on hand and not rancid. You can give them a toast in the microwave to bring out the flavor. Stir em in. Authentic chocolate chip cookies require chocolate chips. The chip makers have gone wild--choose whatever flavor of chocolate chips you want. Stir in twelve ounces of chocolate chips.

Do not eat the unbaked dough. You must put this tempting mixture in the refrigerator for four hours or longer before baking.

Ding, ding. Three hours and fifty minutes later. Get out your cookie pans. Fire up the oven to 350 degrees. I use a small scoop (like a mini ice cream scoop), it is equivilant to a level Tablespoon. Dot the pans and bake for 10 minutes. If they look done (you don't want them too dry) remove and cool.

Romance Reads

My first book, BROMPTON MANOR, will be published in February. Look for it at Amazon.com.

Inspriation

This is a day the Lord hath made; rejoice and be glad in it.
Psalm 118:24