Milk and Cookies
Thursday, January 15th, 2009
Now that I am not working a second job I am thoroughly enjoying a “normal” life of coming home and cooking dinner. Though unless Scottie and I run before dinner, we are usually left with a night full of mindless TV, which actually gets pretty old. So I have been taking on little projects like re-organizing my binders of random recipes, cleaning out the linen closet and baking.
One night last week we both had a hankering for chocolate and I remember these little gems which I had not made in quite some time. These chocolate chip cookies are unlike many cookies because they are quite light, in color and texture. I find they leave less of an after taste which I really like. I could eat just one and be quite satisfied. Though as you can see in the picture, Scottie enjoyed 4, not including the ones off the baking sheet that he considered “too doughy.” Yes, it is important to underbake these a bit so I leave them on the baking sheet for about a minute before transferring to the cooling sheet. If you are not a fan of doughy cookies, wait until they are completely cooled but if you are like me and enjoy a bit of rawness mixed in with melted chocolate…don’t burn your fingers while removing them straight off the sheet 
Angel Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
1/2 cup shortening
1/2 cup light brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla
6 oz. chocolate chips
Mix together the flour, baking soda, cream of tartar and salt. Set aside. Beat together the butter, shortening and sugars. Add egg and vanilla and beat well. Slowly mix in the flour mixture. Add chocolate chips.
Bake at 350 degrees for 8 minutes. Take them out of the oven before they look completely done and before they get brown. Cool on a wire rack.
