I attended some Wilton cake decorating classes in the past, and my instructor suggested that we shop at WinCo to save money on sugar and flour. She also informed us that shortening other than Crisco was the stuff to buy for our frosting recipes. When I did a lot of charity baking, WinCo was the place to get my ingredients in bulk.
Today, I decided to celebrate the rain and bake some chocolate chip cookies. I heard a woman ask her child what kind of decorations that he wanted on his birthday cake, and I saw him point to a bulk container of miniature M&Ms. So when they left, I decided to bake chocolate chip cookies, using miniature chocolate chips.
As I reached for the chips, I realized that I lost my keys. Someone left a bin of flour open, and I could barely see my keys poking through the flour. I had flour all over my hands and clothing as I finished the rest of my shopping.
When I bake, I don't like using a lot of ingredients or spend a lot of time in the kitchen. But when I bake cookies, I want flat, crisp cookies.
I usually tweak recipes to make them mine.
Chocolate Chip Cookies
1 cup butter
1-1/2 cup brown sugar
2 large eggs
1 teaspoon baking soda
2 teaspoons vanilla
2-1/2 cups flour
1/3 cup Dutch cocoa
2 cups miniature chocolate chips
Preheat oven to 300 degrees.
1) Using an electric mixer, cream butter and sugar. Add eggs, baking soda and vanilla. Mix well.
2) With a spoon, spatula or your hands, add Dutch cocoa, flour and chocolate chips to the mixture.
3) Measure cookie dough by heaping tablespoons. Flatten and shape each cookie between your palms.
4) Place about 8 cookies on an ungreased cookie sheet and bake for approximately 25 minutes.
5) Cool cookies on a cake rack or a plate.
Recipe yields approximately 24 palm size cookies.
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