"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

The Best Chocolate Chip Cookies Recipe

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This recipe for The Best Chocolate Chip Cookies, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 c minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 c (8 1/2 ounces) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 c (284g) unsalted butter room temperature
1 1/2 tsp. coarse salt
1 c (8 ounces) plus 2 tablespoons granulated sugar
1 1/4 c (10 ounces) packed light brown sugar
2 large eggs room temperature
2 tsp vanilla extract
1 1/4 lb chocolate chips or chunks original recipe calls for chopped dark chocolate

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips. Refrigerate dough for24-36 hours.

When ready to bake, preheat oven to 350F. Remove dough from refrigerator and allow to come to room temperature.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.




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