The chocolate rocks, the recipe, not so much. These are a very buttery cookie, they require rest for 2 hours before baking, and they melt down quite a bit during the baking. The result is a flat, rich, crispy cookie that dries out quickly.
12.5 oz butter
9 oz sugar
9 oz brown sugar
2 eggs
19 oz flour
2 tsp baking soda
1 Tbsp vanilla
12.5 oz chocolate chips
1. Cream together butter, & sugars.
2. Add eggs, scrape well.
3. Add flour, soda, vanilla, then chocolate chips.
4. Let rest 2 hours.
5. Bake at 325 for 20-25 min.
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Over the last few years I've been collecting family recipes. As I am reading through these I'm finding some fabulous regional and historical dishes. From the Midwestern kitchens I have recipes for pirogues, peanut butter cookies, stuffed cabbage and meatballs, and matzo ball soup. From the Bay Area kitchens, I have recipes for Italian meatball soup, chicken in a basket, and a multitude of crisps and cobblers.
I recently acquired my grandmother's recipe box which is a treasure trove of history in our family's kitchen. I'm having fun reminiscing about the meals I grew up with as I cull through the stained index cards.
I hope this will inspire you in the kitchen and remind you not to rush past the good times of sharing meals with loved ones.
I recently acquired my grandmother's recipe box which is a treasure trove of history in our family's kitchen. I'm having fun reminiscing about the meals I grew up with as I cull through the stained index cards.
I hope this will inspire you in the kitchen and remind you not to rush past the good times of sharing meals with loved ones.