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Blue-Ribbon Chocolate Chip CookiesRecipe : Blue-Ribbon Chocolate Chip Cookies
Procedure :
2 1/2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar; packed 1/2 c White sugar 1 c Salted butter; softened 2 lg Eggs 2 ts Pure vanilla extract 12 oz Semisweet chocolate chips 1 c Sweetened coconut flakes Double-rich chocolate -cookie: 1 1/4 c All-purpose flour 1/4 ts Baking soda 1/8 ts Salt 1/4 c Unsweetened cocoa powder 1/2 c Dark brown sugar; packed 1/4 c White sugar; + 2t 1/2 c Salted butter; softened 1 lg Egg 1 lg Egg yolk 1 ts Pure vanilla extract 6 oz Semisweet chocolate chips Recipe by: Mrs. Fields Cookie Book Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish. First, make the Blue-Ribbon Cookies: In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars and butter with an electric mixer. Scrape sides of bowl, then add eggs and vanilla extract. Beat at medium speed until light and fluffy. Add flour mixture and chocolate chips, and mix just until combined. Press dough evenly into prepared pan and sprinkle with coconut. Set aside. Next, make the Double-Rich Cookies: In a medium bowl combine flour, soda, salt and cocoa powder with a wire whisk. In a large bowl, blend sugars and butter with mixer at medium speed. Scrape bowl, then add eggs an vanilla, and beat until well combined. Add the flour mixture and chocolate chips, and blend on low. Do not overmix. Drop the Double Rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bulls eyes. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool and cut. ----- |
