In the Kitchen with Sharon this week is our very own staff reporter Tim Colliver. Not only is Tim a great reporter for The Times-Gazette, but he can bake. Tim has brought in several things he has made to share with our staff, but the chocolate chip cookies he made for this recipe are the best I have have ever tasted. Tim said the secret is real butter. And, yes, I cheated on my diet and I ate one or maybe two… OK, I think I might have had three, but who’s counting. These cookies were too good to resist. Thank you so much Tim for sharing your recipe. Please bring in some more cookies.
Receipe for Tim’s Chocolate Chip Cookies
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened (real butter, not margarine)
1 teaspoon vanilla (imitation will work, but using real vanilla extract adds some punch to this receipe)
1 large egg
2 1/2 cups self-rising flour
1 package (12 ounces) milk chocolate chips
In a large mixing bowl, combine the sugars, butter, vanilla and egg until thoroughly blended. Add flour a cup at a time until the dough holds together well. Sometimes, I may push the flour to three cups to eliminate “cookie spread” during baking. Then add one package of milk chocolate chips to the dough. Scoop up the dough by the tablespoon (I like a big cookie) and drop onto an ungreased baking sheet. Fire up the oven to 350 degrees and bake 8 to 10 minutes, or until you begin to see the smallest hint of brown on top of the cookie. Over baking leads to a crispy cookie, while under baking just a bit will give you a soft cookie. Remove and let cool. Makes about 2 1/2 dozen.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef. She can be reached at firstname.lastname@example.org or 937-393-3456.