So this last weekend my youngest boy asked if we could make cookies. Actually he asked if we had any cookie mixes which left us laughing. We asked him what went into cookie mix and whether we had all of those things. When he concluded we had everything we needed on hand he asked if we could make cookies, which I was fine with as long as he helped.
We had several events going on so decided we needed to double the recipe for enough cookies to share. As we went through each item I double checked his math before he added each item. We were doing very well, but when we got to the salt something got skiddywampus. We talked about 1/2 tsp becoming 1 tsp and which of the little measuring spoons was a 1 tsp and a 1/2 tsp. Somewhere the wires got crossed though and two tsp got added to the mix instead of just 1! Salt is one of those things in a recipe which is very hard to remove…boarderline impossible. When the boy asked what we were going to do to fix it we concluded that the only thing TO do was to add more ingredients until we had balanced out the salt.
So now we have fourteen dozen cookies….
Fortunately they taste good and with the addition of a little Ultra Gel they freeze beautifully!
Big, Fat, Chewy Chocolate Chip Cookie
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
¼ cup salted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 T Ultra Gel
1 T milk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F.
Sift together the flour, baking soda and salt.
In a medium bowl, cream melted butter, and both sugars until well blended. Beat in the vanilla, egg, and Ultra Gel until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips.
Drop by tablespoons full onto cookie sheet and bake for 7-9 minutes until edges are slightly brown. Do not overbake.
Cool cookies. Transfer to a wire rack to cool.