Sunday, December 14, 2008

Makes 48 (read: 17) cookies

I have a baking issue. I have never made cookies and ended up even remotely close to the yield on the recipe. This weekend was no exception -- in fact, Morgan and I only got 17 cookies out of a recipe that supposedly makes 48! We did use an ice cream scoop instead of spoons to drop them on the baking sheets, but they didn't seem that big. They did take a few extra minutes of baking, too, but were worth the wait.
We cozied up to warm cookies with big scoops of vanilla ice cream in front of a Christmas movie while the first snow of the year was falling. And the farm across the street was so pretty (sans the power lines) when I got up this morning, I had to take a picture to share!
Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen 2 1/2-inch cookies (Ha!)

2 cup(s) milk chocolate chips
1 cup(s) butter or margarine, at room temperature
3/4 cup(s) sugar
3/4 cup(s) brown sugar
2 large eggs
2 teaspoon(s) vanilla
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts, or pecans, chopped

Directions

Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375ºF for 9 to 11 minutes, or until golden brown.

3 comments:

Emily said...

Those would have been awfully tiny cookies - I'm glad you went big - they look delicious!

jenny said...

That is quite the discrepancy! Even if your cookies were half the size that wouldn't have been close! Nice that you all got some snow! Enjoy!

Jenny said...

Left you the info about the Turkey & Stuffin' Soup on TWFD.