Special Chocolate Chip Cookie #4
Heat oven to 375°.
2 1/4 cups all-purpose flour
1 tsp. baking soda
2 extra-large eggs (at room temperature for about an hour)
1 tsp. salt
1 stick Imperial margarine
1 stick unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 tsp. pure vanilla
1 cup mini-chocolate chips
1/2 tsp. Wagner chocolate flavor
1/2 cup plus 3 tbsp. Oreo cookie crumbs
1-3.5 oz. bar bittersweet chocolate bar
Mix flour, salt, soda and set aside-You can put the cookie crumbs with this mix also.
Mix sugars in mixer bowl.
Break up bittersweet chocolate bar in bowl, put the butter and margarine on top and
melt in microwave. (DO NOT BURN THE CHOCOLATE. ONLY DO IT AT ABOUT 20-SECOND INTERVALS.)
When all melted, scrape into mixing bowl with the sugar. Beat well.
Next add the vanilla and chocolate flavor, again mix well.
Add the 2 eggs, beat, then add the flour mixture.
Mix well, then add the cup of chocolate chips.
The mix will be very warm. If not, you did something wrong.
If you make the cookies now, they will run and be very crisp.
You can make some with a teaspoon dipper or the tablespoon scoop, like you buy from
Pampered Chef. You will have better cookies if you put the batter in the fridge for
at least two hours covered. Then as you make a tray, put it back in the fridge to
keep it cold.
BAKE IN 375° OVEN FOR 9 1/2 MINUTES. DO NOT OVERBAKE.
LET THEM SET ON COOKIE SHEET FOR NO MORE THAN 1 MINUTE, AND THEN REMOVE
TO WIRE RACK WHERE THEY WILL FIRM UP QUICKLY.
THEY WILL BE HARD TO GET OFF THE PAN IF YOU DON'T HAVE A GOOD TURNER TO GET THEM OFF.
MAKE SURE YOU KEEP THE SCRAPER CLEAN SO IT DOESN'T ROLL THE SOFT COOKIES.
THEY WILL LOOK REAL ROUGH WHEN THEY START TO COOL. READ THIS NOW BEFORE YOU BAKE.
WHEN YOU DIP YOUR COOKIES, ROLLTHE TOP AND SIDES IN SUGAR.
I FOUND THIS MADE A MUCH BETTER COOKIE AND IT HAS BEEN TWEAKED TO THE FULLEST NOW.