Riding horses and swimming in the lake at the 'Ranch House' with the girls are a couple of my fondest memories of knowing the Reese family. Imprinted right alongside those, and no less deep, is the smell of chocolate chip cookies in the oven as we ran inside to find Ali spooning out the next batch onto the cookie sheet. Ahh... milk, cookies and a sleepover: that's the stuff that the best childhood friendships are made of! Ever since I first tasted them, I've always believed that the Reeses make the best chocolate chip cookies ever (giving credit where credit is due, I'm sure Connie is the heroine in this story) and I just got the recipe from Miss Savanah Reese a few days ago. Without any further ado...
Ingredients
- 1/4 cup butter*
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 6 oz package of chocolate chips, chunks, or morsels
- 1/2 cup of broken nuts (I prefer walnuts)
Directions
- Preheat your oven to 375'. Cream butter and sugars. Add egg and vanilla. Combine flour, salt, and baking soda in a separate bowl; add to wet ingredients and stir to combine. Stir in the chocolate and nuts.
- Drop by teaspoon-fulls (or tablespoon-fulls!) onto an ungreased cookie sheet a reasonable distance apart, (they don't spread very much) and bake for 7-10 minutes: until the edges are golden, and the center remains light.
- Use a spatula to transfer the cookies to a wire rack. Allow to cool for about 2 minutes, (if you can wait that long) then repeat with the rest of you dough!
* I did change one thing from the original recipe. That is, the use of butter rather than shortening. It's a fact: shortening clogs arteries a lot faster than butter does, so I don't use it in any of my cooking. The difference in the cookies? I think they taste identical!
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