”How to make Chocolate Chip Cookies and Chocolate Chips from what’s in the kitchen “
I finally achieved making chocolate chips cookies from scratch. I even make the chocolate chips from scratch. You can tell by the swirl of chocolate in my cookies. I am working on perfecting the chocolate to hold its form long enough to set in the spot it lands. But with all natural ingredients, you just go with the yummy chocolate flow.
I like cooking from scratch because you can control the salt and sugar in the food. You can control to a degree the all natural real substances in the food. I do not proclaim to be using organic products. I am working from my budget of whatever is in the fridge at the time I get a chocolate cookie craving.
2 Cups of flour
¾ cups of brown sugar
¾ cups of white sugar
1 cup of butter or margarine (if salted do not add salt to recipe)
½ teaspoon of salt
1 teaspoon of vanilla flavoring
2 whole raw uncooked eggs
1 cup of chocolate chips or 2 handfuls
Or 1 sheet of homemade chocolate ships
Mix your butter and grains together first. That would be the sugars and salt. Then add the vanilla, eggs and gradually add the flour. If mixing by hand you will thank me because flour is tough to mix when the grains need to be mixed at the same time. After the mixture is blended then add the chocolate chips. Now, preheat the oven to 375. Do not waste heat. Rich or not, your money is your money, don’t love it, just keep a lot of it and share a seed.
Now, get two spoons and place small balls of dough on the cookie. If your cookie sheet is non stick you do not need to oil it. You can put a dab, a pinch, a drop of vegetable oil or butter on the cookie sheet and rub on for an even coat. But oils will cook the dough a lot faster. For big cookies you can fit about 6 cookies on a regular cookie sheet pan. For about medium size you can fit about 12. Miniature size you can fit about 24 on a regular cookie sheet. Cook for 8 minutes and 9 minutes if you like your cookies crispy. You can also take the cookies out at 8 minutes and let cool on the cookie sheet to let the cookies continue to cook making the edges crispy and the center soft.
Home made chocolate chips by Kathy Brocks
1 Stick of butter or margarine
1 Tablespoon of vanilla
½ Teaspoon of salt
7 Tablespoons of cocoa powder (I made a lot of chocolate for something else. Just use half for the cookies
Soften the butter instead of melting it because you want to use it within a few minutes. If you happen to melt the butter entirely that is fine also. Blend the mixture until it is smooth. I use a spoon to put droplets on to the cookie sheet to freeze for about an hour in the freezer.
You can use a plastic bag, frosting bag. Just get a Ziploc bag cut off one of the ends on the bottom and you have an instant frosting bag. You can put funnel on the end. If you have one that is made for a cooking bag or you can improvise by using an actual funnel. A funnel something you normally use to pour things into a bottle or jar. I even use a plastic water bottle by cutting off the bottom. Just insert the bag with funnel and make the shape of the chocolate you like. This allows you to squeeze the bag until all of the contents are out.