We’ve had SIX new families move into our neighborhood in the last month or so. This may be a record! Normally I’d try to get welcome baskets out to them in a timely manner (is it really a great welcome if it comes 3 months after they move in?), but the weather was hot, sticky, and simply not conducive to baking over the past few weeks. Thankfully, the last few days have been cooler, and I was able to break my baking hiatus!
This batch of cookies went out to a new family that lives right across the alley from us. I saw them drive down the alley and knew they must be the new folks. Gladys Kravitz that I am, I introduced myself right away, and told them I’d be back with info about the neighborhood. Since I knew I had a rare opportunity to deliver warm cookies, I decided that the easiest way to go from zero to cookie was to quickly select a recipe out of one of my cookbooks. This time around I turned to the Betty Crocker New Cookbook, and, of course, selected their chocolate chip cookie recipe.
This cookbook is one of those generic ‘how to make anything’ cookbooks in a red binder. After a mediocre cookie experience from a similar looking Better Homes and Gardens Cookbook, I was worried that these wouldn’t be any good either. Thankfully, despite a disturbing lack of vanilla in the recipe, and the cookies not spreading much, these were actually delightful!! There’s no real crisp or chew to these, they’re just a basic soft cookie. Flavor-wise, I can’t say there’s any one thing that’s remarkable, but I can tell you that they’re delicious, and you won’t miss the vanilla at all, so just go with it!
Betty Crocker’s writers describe these as “the ultimate.” I don’t want to get carried away and give that level of an endorsement, but I wholeheartedly recommend these! 😀
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 cup butter softened
- 1 egg large
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped nuts optional
- 2 cups semisweet chocolate chips
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Heat oven to 375. Mix sugars, butter, and egg in a large bowl. Stir in flour, baking soda, and salt. Stir in nuts and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly before transferring to wire rack.
