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 - Better Homes and Gardens' Step-By-Step...
Better Homes and Gardens' Step-By-Step Step-By-Step Step-By-Step Step-By-Step Step-By-Step Cooking CHOCOLATE CHIP COOKIES 12 cup butter or margarine '..112 cup shortening :1 cup packed brown sugar 7312 cup granulated sugar - 2 eggs 112 teaspoons vanilla -212 -212 cups all-purpose all-purpose all-purpose flour .71 teaspoon baking soda 'IN teaspoon salt 7:1 I2-ounce I2-ounce I2-ounce package (2 cups) semisweet semisweet chocolate pieces 1 cup chopped walnuts or pecans '..71Makes about 6 dozen cookies) tep 1: Let butter or margarine stand 111, room temperature till softened. In a bowl cream together the softened butter 4 '..44Amtuo, Illustration A. Illustration A. IStep-by-Step IStep-by-Step IStep-by-Step IStep-by-Step IStep-by-Step Caking , Step-by-Step Step-by-Step Step-by-Step Step-by-Step Step-by-Step ccDking . , , ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, ,,,,--------, , ....,.. Better Homes and Gardens or margarine,, the shortening, brown Step 4: In a bowl stir together the tration Cl. Drop dough 2 inches apart t ;,' St B Ste Cooking sugar and granulated sugar. When flour, baking soda, and salt. Thoroughly allow for spreading. .,: ep-y-p ep-y-p ep-y-p ep-y-p ep-y-p CHOCOLATE CHIP COOKIES creaming by hand, use the back of a combine the dry ingredients before add- add- Bake in 375-degree 375-degree 375-degree oven 8 to 10 mir wooden spoon to rub mixture against ing them to the creamed mixture so the . Vs cup butter or margarine utes or till done. To test for doneness -, -, -16 -16 cup shortening sides of bowl. (illustration A). If de- de- soda and salt will be evenly distributed gently touch the lightly browned cooki sired, use an electric mixer to cream throughout. 7-- 7-- 7-- 1 cup packed brown sugar with fingertip; the imprint should b l312 cup granulated sugar the mixture. . Step 5: Add dry ingredients to cream- cream- barely visible. Underbaked cookies ar 7.2 eggs Step 2: Continue creaming the mix- mix- ed mixture and stir with a wooden spoon doughy; over-baked over-baked over-baked cookies are dry an 112 teaspoons vanilla ture until it is thoroughly blended and or beat with an electric mixer till well hard. -212 -212 cups all-purpose all-purpose all-purpose flour creamy (Illustration B). Be sure there blended. Step 8: When cookies test done, r( :I teaspoon baking soda are no uncombined lumps of brown sug- sug- Step 6: Add the semisweet chocolate move from cookie sheet with a pancak 'IN teaspoon salt ar in the mixture. pieces and the chopped walnuts or pe- pe- turner or wide metal spatula. Co( 7:1 12-ounce 12-ounce 12-ounce package (2 cups) semi- semi- Step 3: Add the eggs. To'avold getting cans and stir into the creamed mixture. cookies on wire rack; don't stack ther sweet chocolate pieces eggshell in the cookie dough, break eggs Use a wooden spoon for stirring; an until thoroughly cooled. 1 cup chopped walnuts or pecans one at a time into another bowl and add electric mixer would break up the ..,I Makes about 6 dozen cookies) individually to the creamed mixture. chocolate and nuts. If you have a cookie sheet with a nor ...0 stick surface, be sure to use an appropr ,5tep 1: Let butter or margarine stand Add the vanilla and beat till well blended Step 7: Drop dough from a teaspoon ate utensil for removing cookies to pr( Dt. room temperature till softened. In a using a wooden spoon or an electric mix- mix- onto an ungreased cookie sheet. Use a vent scratching the surface of the cooki bowl cream together the softened butter er. spatula to push dough off spoon. (Illus. sheet. ,... laSs. -,,,, -,,,, , It - '-' '-' '-' ''' . ' ... .-. .-. .-. ''. 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Add the vanilla and beat till well blended using a wooden spoon or an electric mixer. mixer. Illustration B. and Gardens Step 4: In a bowl stir together the flour, baking soda, and salt. Thoroughly combine the dry ingredients before adding adding them to the creamed mixture so the soda and salt will be evenly distributed throughout. Step 5: Add dry ingredients to creamed creamed mixture and stir with a wooden spoon or beat with an electric mixer till well blended. Step 6: Add the semisweet chocolate pieces and the chopped walnuts or pe. cans and stir into the creamed mixture. Use a wooden spoon for stirring; an electric mixer would break up the chocolate and nuts. Step 7: Drop dough from a teaspoon onto an ungreased cookie sheet. Use a spatula to push dough off spoon. (Illus. tration Cl. Drop dough 2 inches apart to allow for spreading. Bake in 375-degree 375-degree 375-degree oven 8 to 10 minutes minutes or till done. To test for doneness, gently touch the lightly browned cookie with fingertip; the imprint should be barely visible. Underbaked cookies are doughy; over-baked over-baked over-baked cookies are dry and hard. Step 8: When cookies test done, remove remove from cookie sheet with a pancake turner or wide metal spatula. Cool cookies on wire rack; don't stack them until thoroughly cooled. If you have a cookie sheet with a nonstick nonstick surface, be sure to use an appropriate appropriate utensil for removing cookies to prevent prevent scratching the surface of the cookie sheet. Illustration C.

Clipped from News-Journal20 Dec 1978, WedPage 23

News-Journal (Mansfield, Ohio)20 Dec 1978, WedPage 23
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