Mike's Chocolate Chip Cookies
1 1/2 Cups - White Sugar
1 1/2 Cups - Brown Sugar (Packed)
2 Cubes - Butter/Margarine
3 eggs - (Chicken) Ü
1 Cup - Shortening
1 Tablespoon - Vanilla
1 1/2 teaspoons - Baking Soda
1 1/2 teaspoons - Salt
5 Cups - Flour
1 (12 oz.) bag - MILK Chocolate Chips
Mix in that order. In order to make the PERFECT cookies, you MUST use MILK chocholate chips. Others may try to turn you to the Dark-Side using their "firery (semi-sweet) darts". If you fall into the temptation, you will only have a semi-perfect cookie (which is a bad thing). Anyway...back to the PERFECT cookies. Roll cookie dough into balls, with your hands (this makes them perfectly round when cooking). Place the balls on an UNgreased cookie sheet (they already have enough butter and shortening in it). Bake for 8-10 min. at 375˚. Pull them out and wait for the cookies to set. Then you may go ahead and place them on a cooling rack... or just eat them before the kids come home from school. Ü
Please don't...
I would appreciate it if cousin Becca, Aunt Kristin and any other "semi" lovers don't comment on this entry. I do not want to be scolded in front of my family. Thank you. Ü
Hey Mike, I just barely got
Hey Mike, I just barely got the first comment. But really freedom of speech is a grand thing. And of course you are not being scolded just trying to be converted. Sorry for missing that first one. But your referral to the semi's left the door so wide open, I thought that was my duty. Love you Aunt Kristin
chicken eggs
Mike, that is interesting that you mention specifically "chicken eggs". As a missionary in Finland, grocery stores advertised "kanna muuna" ("chicken eggs") and I wondered what I would come home with if they offered just "eggs". Goose? Ostrich? Snake? Duck?
Uncle Richard
From Aunt Kristin: I
From Aunt Kristin: I noticed those fine looking cookies lacked a few essentials for the REAL fire-y consummate chocolate lover--CHOCOLATE!! I counted only ONE chocolate chip in that whole picture!! Thus the need for the real deal. The semi sweets add the perfect blend of tart to a real sweet deal (mike's cookie recipe) and the needed color to make a REAL chocolate chip cookie look and taste divine. Look out for those luke warm, watered down types, temptation wears many faces!!
Looks can be Deceiving!
Ok Ms. I-don't-read-mike's-comments, did you notice the instructions? I said to roll the dough into a ball. When you do that, the MILK chocolate chips go inside the ball because the hand pressure sends them into the yummy dough. There are two advantages for having the RIGHT kind of chocolate chips in the dough: #1 - The chocolate will not get onto the cookie sheet, thereby creating a smaller clean up job (which I thought you liked) #2 - When biting into the cookie, you get a special suprise! So to contradict your "only ONE chocolate chip" theory, there are actually many more chocolate chips, which proves the title of this comment. And unless you have a special digital camera that can look inside a PERFECT cookie, I don't think I can make myself any clearer. It is not all about the looks (even though I still think my cookies look better). It is all about the taste.
I still love you Aunt Kristin. We just don't agree on cookies. Ü
Rolling to what end?
All this chocolate-lover can say is if I were using milk chocolate chips I would definitely be rolling and hiding my chocolate as well. I'm sure those "milks" are so ashamed to be called "chocolate" they RUN to the middle of that cookie in sheer disgrace!. And if you have to work that hard to find and taste said chocolate, it ain't worth the dough its rolled in. I love you Mike -- with milk or w/o! Love Aunt K-
Okay I am so sorry I missed
Okay I am so sorry I missed that "I wasn't supposed to comment" thing. Mike My apologies. And for anyone wondering, who does not live in AZ, Mike makes the meanest cookie this side of the Mississip! Even with Milks instead of the celestial Semi's. That is saying something!! And they always always turn out perfect. Not just half the time like when the other Free househould makes them. So hats off to Michael who does a splendid job and has an awesome reputation. Sorry again Mike that I missed the first one obligating me to silence. See you Friday! Aunt Kristin
Defintions and Experience
Oxford American Dictionaries defines "semi-" as: partly; in some degree or particular : semiconscious. • almost : semidarkness.
Who wants "partly-sweet" or in "some degree-sweet" or in "some particular-sweet" or my favorite the "almost-sweet" chocolate. (perhaps the "semiconscious" in the definition is a clue Ü ). It is almost an oxymoron to suggest a perfect cookie has semi ingredients.
But why quibble over the definition when we have real-life experience to rely on. We all know that "Special Dark" is the last one left in the bowl and the first ones given away by trick-or-treaters.
However, chocolate, is only one ingredient. The most important ingredient in cookies and the hardest to get right, is to have someone make them! So thanks Mike for making them!
(...and just for the record Mike's cookies with semi's are even good, not as good, but good, tells you how great he is that even with semi ingredients he can pull off a winning cookie!)
semi-good chocolate
I semi-agree with you on the dark chocolate issue. IMHO the reason that the "Special Dark" are the last ones left is primarily because Hershey's doesn't know how to make dark chocolate! A much better representative semi-sweet is Dove Dark.
Joe, leave a bowl of Hershey anything and Dove Dark around our house, and see what becomes the dregs.
:-)but the real test is...
Ah, but the real test is to put a bowl of Dove Dark and Dove Milk Chocolate out there...
All this talking is making me think we need to run these tests more often...who knows maybe things will change. In the mean time everyone will be happy taking the test!