Years ago, when we owned our country store, Amy and I started baking cookies for our customers. At the time, Amy was 9 years old and a big help! Shortly after we bought the store, we put a brand new stove into the commercial kitchen and that is where I made the cookies.

Baking is a Science. Once you find a recipe and spend time working with it, you can create food to perfection. I always take notes when I bake. I like to change things around and come up with new ideas. This is exactly what I have done with my chocolate chip cookie recipe.

In a few minutes, I will tell you exactly how we made them. But first, let me give you a little background.

Whenever I made a batch of cookies, I used a piece of "butcher paper" (which was from our deli and what you normally see inside your package of deli meats.) Then I put them into a beautiful white, wax-lined paper bag. (I ordered a case of these from our grocery distributor.) I then placed a label on the front of the bag (see image above), and sealed it closed with tape. We usually had a few bags at the front register and also some at the deli counter. I put three medium sized cookies into each bag and sold it for 99 cents. I called them "gourmet cookies." There was a customer who, when she got home after buying a bag, called me to say they were the best cookies she ever tasted. On another occasion, I was outside watching my children play on the store lawn when a customer pulled into our parking lot. She was a summer resident who was getting ready to head out of state for the winter. She told me she came to our store to get one last bag of "Amy and Mommy's cookies," before she left. I was delighted to hear all the feedback and dearly miss making those cookies for our customers.

What I like most about these cookies is that they are filling. They are thick and delicious. I can only eat one or two at a time with a nice hot cup of tea and I am full. Let me ask you this... How many times have you baked a batch of cookies, only to eat most of them right when they got out of the oven? (Me too!) But that shouldn't happen with this recipe because the cookies are more substantial.

Last night, I made a batch of these cookies and took notes. I wanted to make sure I got everything right, before I shared the recipe with you. Here goes:

Ingredients

2 and 1/2 cups white flour
1 teaspoon baking powder
1/2 teaspoon salt


2 sticks margarine (1 cup)
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips (One 12-oz. bag)

Directions

1. Pre-heat oven to 350 Degrees.

2. Put a small pan on one of the stove burners. Put the two sticks of margarine inside the pan. Do not turn the burner on. As long as the oven (below) is on, the pan will be hot enough to soften the butter. We do not cook the butter. Take a knife and cut the sticks of butter into small pieces. It will help it melt quicker. When the butter is ready, it will look creamy, but will not be a liquid. This will soften while you are preparing the other ingredients. Just stir and check on it every couple of minutes.

3. Take the first three ingredients and place them in a bowl. Set aside.

4. Put the sugars into a separate bowl. Get an electric mixer ready. Add the softened margarine to the sugar and blend until well mixed. Then add 2 eggs and the vanilla extract. Blend until good and mixed. It will look creamy.

5. Put away the electric mixer.

6. Add chocolate chips to the batter and hand-mix well with a spoon.

7. Use a commercial quality cookie sheet for best results. Do not grease the pan.

8. Place a tablespoon-full of dough on the cookie sheet. Separate each cookie by an inch or so. You should be able to fit 3 per row.

9. Bake for about 12 to 15 minutes. Keep checking on the cookies. Here is what you are looking for: We do NOT want to see the edges browned. We want the cookies baked lightly. When they are finished cooking, take the pan out of the oven and place on stove top. Let sit for about 3 minutes until it is safe to remove them with a spatula without tearing them. (Note: The cookies continue to cook on that pan during those 3 minutes.) Transfer to a cooling rack. As you are transferring them, you should see that they are lightly browned on the bottom. Let sit for another 3 to 4 minutes.

10. If you are able to get some waxed lined bags, transfer the cookies into those bags now. Otherwise, put them into a Ziploc bag. Just make sure they are no longer hot, or else moisture will form in the bag. We don't want the cookies completely cooled, but just lightly warm when we put them into a bag. This is important because it will keep them soft! Otherwise, if you wait until they are totally cool before putting them into a bag (or Tupperware bowl with cover), they will harden. We are not looking for the traditional crispy cookies, we are making soft ones.

11. Cooking times may vary depending on your oven. Practice with this recipe and take notes until it works for you.

11. You are all finished. Enjoy!

Blessings,
Mrs. White

Recipe copyright 2010 by Mrs. Sharon White.

Tags: Baking, Cooking, Home Economics, My Kitchen, recipes