"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Diltzís Chocolossal Chip Cookies, by , is from Lindamood Ranch Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 cup butter 1 cup firmly packed brown sugar Ĺ cup sugar 2 eggs 2 teaspoons vanilla 1 package (10 ounces) Big chips-semi sweet 1 cup chopped nut
Mix flour with baking powder and salt. Beat butter until light and fluffy. Gradually beat in sugars. Mix in eggs and vanilla. Stir in flavor mixture until well blended. Stir in chips and nuts. Drop by rounded teaspoonful onto ungreased baking sheets, placing cookies about 2 inches apart. Bake at 375 degrees for 8 minutes. Makes about 3 Ĺ dozen cookies
Diltz enjoyed making these in High School and taking them for a thank you.
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