One of the cover items on Taste of Home Church Suppers, which I picked up recently, is Big & Buttery Chocolate Chip Cookies. I'm sure this take on the famous cookie would delight anyone who is lucky enough to get one at my church's suppers or the Coffee Hour at the Episcopal Church of St. Michael and All Angels in Tucson.
However, the amount of packaged ingredients in the recipes included in this issue of Taste of Home was very disappointing. Brown gravy mix, dried onion soup and other shortcuts abound in the recipes. I am philosophically opposed to using cake mixes and such canned ingredi3ents in recipes; for one thing, I don't like to be told what things taste like.
Want to know what onion soup tastes like? You can open up an envelope of mix and add water, or you can start with beef broth and onions. Or you can start with beef bones, water and onions. The point is, so many flavored ingredients such as apple pie spice and pumpkin pie spice are having the effect of teaching us what food "ought to" taste like instead of letting us discover, for example, the joys of cinnamon and cloves.
I can't complain about this cookie recipe, though, and it will give you some nice, big cookies to share, especially if you go ahead with the chopped walnuts. When you use the quarter-cup measure to make the cookies, by the way, remember to spray it now and then with nonstick baking spray to make sure the cookies turn out easily.
BIG & BUTTERY CHOCOLATE CHIP COOKIES
From Taste of Home
2 sticks butter, at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs at room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips (12 ounces)
2 cups coarsely-chopped walnuts
Cream the butter, brown sugar and sugar until they are light and creamy. Beat in the eggs and vanilla thoroughly.
Whisk together the flour, baking soda and salt. Lower the mixer speed to Fold and add the dry ingredients to the butter mixture.
Stir in the chocolate chips and walnuts briefly.
Using a 1/4-cup measure, shape balls of cookie dough and place them in an airtight container. Refrigerate them overnight.
When you are going to bake, preheat your oven to 400 degrees.
Place the dough balls 3 inches apart on a cookie sheet and flatten them somewhat with the bottom of a small drinking glass. Let the cookies stand at room temperature for 30 minutes while the oven preheats.
Bake the cookies for 10-12 minutes or until just golden brown around the edges. Cool them on the cookie sheets for a few minutes before removing them to a wire rack to cool.
I would advise you to store the cookies in airtight containers, but I doubt that they will survive that long if there is anyone at home while you bake them up! Otherwise, you can store and freeze them for the Coffee Hour or church supper and be prepared to meet your new fan club.