Date: Thu, 14 Oct 1993 22:30:34 -0400 (EDT) From: Rob Earhart To: Bulletin Board Administration Subject: Re: Cookie Recipes For chocolate chip: a stick of butter (melted over a stove; microwaves... curdle butter, somehow.) half a cup of brown sugar half a cup of normal sugar an egg a splash of vanilla a cup of flour (with more on hand, for fine tuning) enough chocolate chips to make it look right (I guess it's somewhere a little over half a cup, but I usually just keep adding until it looks right) a pat of margarine (to grease the cookie tray; margarine's no good for anything else, but it makes good grease, and sprays taste yuchy) Makes about twenty cookies. Ask someone who's had my cookies for an opinion of how they come out :-) )Rob Date: Mon, 18 Oct 1993 16:12:45 -0400 (EDT) From: "Philip Edward Cutone, III" To: Bulletin Board Administration Subject: cookies and such "Andrew C. Plotkin" writes: > 1.25 cups white flour > 1 cup rye flour Elliott Conan Evans writes: > I think we now see why Andy's recipe makes on big note that andy uses more than twice the flour. (and egg and sugar.... etc) ok, i'm going to give away my secrets... cooking is a fun science... play with it! general cookie recipe: a stick butter (wet) .5 cup sugar (dry semi absorbing) 1 cup flour (dry absorbing) 1 egg (wet / rising) .5 tsp baking powder (dry (insignificant absorbing) rising....) .125 salt cream sugar and egg together then sift and add remaining dry ingredients. bake 325 - 375 deg. on lubed up cookie sheet until desired doneness (crisp or chewy) real easy.... now play with it.... add a little more butter for flavor. (wet) try whipping the egg white and stirring it in last thing add liquid flavoring (tiny wet) (vanilla, pina colada, almond, rum, whiskey etc) add chunks (dry non absorbing) (nuts chocolate, dried fruit,coconut, etc) add oatmeal (dry absorbing) substitute sweet (lots variations here) all or part brown sugar use honey about 6 honey to 5 sugar (wet) use less sweet, more sweet some fruits are extra sweet, jelly or jam could replace sugar marmalade maple syrup molassass some notes about honey: butter the measuring cup, more honey will come out that way replace half the baking powder with baking soda, the chemical properties work better with soda to make it rise it makes a cheyier/longer lasting cookie. (natural preserativers?) i like it alot... ( could you tell?) a drier batter will make cookies that hold the shape more a wetter batter will spread more. a really wet batter can be used for brownies if you pour it into a pan with sides.... and bake a little longer (just take favorite cookie recipe and remove some dry absorbing) taste the batter, good cookies usually have good batter. sometimes (usually) the reverse is true. if you refrigerate the dough, it will be easier to handle. roll it into a 2 inch log and refridge overnight then cut the log to make nice crisp cookies take two different batters (diff colors) or add food coloring to .5 of the batter (or more) and roll into sheets. then put the sheets on top of each other (with a little wet (milk, water) very little) tween them and roll into a log to chill and slice for spiral cookies. in a dorm? you can make them in your toaster oven! on aluminum foil even! ( i have done this.....) you ask what is the most important part of cookie making? make sure to give pc2d a sample of your variations! fil up (with 1001 cookies) (hopefully!)