Chocolate Chip Cookies

This is a guest blog entry. Today’s guest blogger is Rem. Rem will wash any animal, any size for only $19.95. So if you have a huge pet, let’s say an elephant, you win!

 

I decided to bake cookies this morning and Dianne suggested I do a guest blogger entry. So here is my story about these delicious chocolate chip cookies.

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I decided to make cookies for Dianne’s family Easter brunch. I first made these cookies a couple of weeks ago but I don’t remember why. Then again I’m not bothered as ever since I landed on my head I forget a lot. So it doesn’t matter why I made them but that I made them and people liked them.

I found the recipe on Martha Stewart’s website. I was surprised to see her as one of the guests Roast of Justin Bieber. Did anyone else see it? Man did he get dragged over the coals! I can’t imagine a more deserving person. You could even make cookies while laughing and watching it.

So I was looking for a soft chocolate chip cookie recipe and found this one. I discovered it wasn’t far off from the Nestle’ Toll House chocolate chip cookie recipe.

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The chocolate chip cookie ingredients.

The batter goes together quickly. I made sure to add the flour with baking soda mixture gradually into the butter, sugar and eggs mixture. I also added the chocolate chips gradually into the dough.

Gradually add the flour into the dough.

Gradually add the flour and mix into the dough.

Add the chocolate chips. Taste testing is encouraged.

Add the chocolate chips gradually. Taste testing is encouraged.

Ghirardelli chocolate, a San Francisco food!

Ghirardelli chocolate, a San Francisco food!

The recipe directions says to, “drop heaping tablespoon-size balls of dough about two inches apart.” I found that size to make cookies too big for my liking. The 15 large cookies it yielded needed to be baked longer than the directed eight to 10 minutes.

Chocolate chip cookie dough awaiting baking.

Chocolate chip cookie dough awaiting baking.

Allow plenty of space between cookies so they do not touch when done baking.

Allow plenty of space between cookies so they do not touch when done baking.

Tasty cookies but too large for my liking.

Tasty cookies but too large for my liking.

The second tray of cookies were slightly smaller and the third sheet made 25 cookies which I thought was the right size to pop in your mouth and have a drink of milk.

Take the cookies out once the edges are golden brown.

Take the cookies out once the edges are golden brown.

The dough is pretty addictive so the amount of cookies made will depend both on the size of the cookies as well as how much dough you eat.

If you make these cookies, post a note and share how they came out.

Happy cookie dough

Happy face cookie dough. Who says you can’t play with your food?

5 Comments

Filed under Cooking

5 responses to “Chocolate Chip Cookies

  1. Margaret Melsh

    Brilliant, Rem! Wish I had one to eat now — or two or three…

  2. great job!…you need your own cooking blog!

  3. Kathleen Faw

    I ate some of these cookies and they were delicious!!

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