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Chocolate chip cookies are a dietary must for me. Make one or two batches a month. My go to recipe is America’s Test Kitchen which browns the butter. Gives the cookies a toffee flavor kick. I use unsalted European type butter and love Sprout’s brand dark brown sugar. It’s grittier and more molassesy.
What!? Oh well, the chocolate thumbprint cookies will just have to do.
I saved the following years ago. I might have to finally make these this weekend:
Secret Official Mrs. Field’s Chocolate Chip Cookie (Honest!)
35mins
PREP 20 MINS
COOK 15 MINS
This is the real recipe... I promise! I got it from a secret source and I would like to thank him/her for giving it to me. It’s INCREDIBLE!! Crispy on the outside and chewy in the inside. To achieve this fantastic cookie, just follow the recipe accurately by measuring (not using the cups).Oh, and don’t forget to review how your cookies went! PS:(Honest feedback so maybe I can improve it? haha...) How to soften butter. Cut the stick (or sticks) or butter lengthwise into halves. This will help the butter to soften quicker and evenly. Wait approximately 10 minutes (depending upon how hot your kitchen is). Then, with a finger, press gently on the butter. If it leaves an indent in the butter, the butter is soft enough to start whipping “creaming” it. How to brown butter Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
INGREDIENTS
SERVINGS1
• 1⁄2cup softened butter
• 1⁄2cup browned butter
• 2 1⁄4cups flour
• 1cup brown sugar
• 1⁄2cup sugar
• 2medium eggs, beaten
• 2teaspoons vanilla
• 1⁄2teaspoon milk
• 1⁄2teaspoon water
• 1teaspoon baking soda
• 1⁄2teaspoon salt
• 12ounces chocolate chips
• 1cup chopped walnuts (optional)
DIRECTIONS
1. Directions:.
2. Cream sugars and butter.
3. Add the eggs, vanilla, milk and water into butter mixture until fully incorporated.
4. Whisk for about 30 seconds, until mixture is smooth and there are no lumps of sugar etc.
5. Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
6. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
7. Then mix in flour, baking soda, and salt; then chocolate chips and nuts (if using) until combined.
8. Chill in a refrigerator about a day.
9. Thaw the chilled dough for about 1 hour before baking. (Optional).
10. Set dough on an ungreased lightweight baking sheet and flatten.
11. Cook at 163 degrees C for about 15 minutes (estimate).
12. (Time may vary with oven and temperature of dough).
Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Serve! :).
Today I had 3 Chocolate Chip cookies with Red, White & Blue chips in them : )