Subject: RECIPE: Steve's chocolate chip cookies
From: Bjork@SCORE (Steve Bjork)
Date: 21 Feb 86 05:12:00 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CHOC-CHIP-2 D "8 Feb 86" 1986
.RZ "STEVE'S CHOCOLATE CHIP COOKIES" "Rich, thick, crunchy chocolate chip cookies"
.IH "makes 2 dozen"
.IG "\(12 pound" "butter" "225 g"
(2 sticks)
.IG "1\(12 cups" "dark brown sugar" "300 g"
.IG "2" "eggs"
.IG "2 tsp" "vanilla extract" "10 ml"
.IG "2\(12 cups" "all-purpose flour" "250 g"
.IG "1 tsp" "baking soda" "5 ml"
.IG "1 lb" "chocolate chips" "500 g"
.PH
.SK 1
Preheat oven to
.TE 375 190 .
.SK 2
Cream butter and sugar in a mixing bowl until creamy. Spend some time and
make sure it is well mixed.
.SK 3
Add eggs and vanilla, and mix well.
.SK 4
Add flour and soda, again mixing well.
.SK 5
Add chocolate chips. If it doesn't look like enough, then add some more.
.SK 6
Make big, thick cookies, big enough so that you get only 2 dozen of them out
of this recipe. Put them on a lightly-greased baking sheet.
.SK 7
Put the cookies in the oven, close the door quickly, and turn the heat down 
to 
.TE 350 175 .
Bake for 10 minutes.
.NX
The use of real ingredients instead of imitation ingredients cannot be
overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and
other such atrocities will completely destroy this recipe. I use Challenge
butter and Ghirardelli chocolate.
.SH RATING
.I Difficulty:
easy if you have a machine that can cream sugar and butter, moderate
otherwise.
.I Time:
10 minutes preparation, 10 minutes cooking, 10 minutes cooling.
.I Precision:
measure the ingredients.
.WR
Steve Bjork (the Atomic Penguin)
Stanford University, Computer Science Department
[email-masked]