Kinda related, but not? is there a dedicated CCC recipe post/thread? Anywho, I tried a recipe from KitchedAid for CCCs:
CHOCOLATE CHIP COOKIES
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 ½ teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
12 ounces semi-sweet chocolate chips
Place sugar, brown sugar, margarine, eggs, and vanilla in large bowl. Beat on Speed 1 for 1 to 1 ½ minutes, or until smooth.
Add flour, baking soda, and salt, Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 2 for 30 to 60 seconds, or until smooth. Add chocolate chips. Beat on Speed 1 about 15 seconds, or until combined.
Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.
I made these, and added 2 tsp of Lemon Juice to activate/levinate? the Baking Soda. Also as a huge kicker, I added about 2oz of grinded cayenne pepper seeds!!! These are HOT, they're supposed to be.
Recently a good friend of mine passed away, and he ALWAYS cooked his food with a lot of hot spice. This coming Friday, April 23rd, we're having a memorial potluck & music concert in his honor, and I made this also in his honor.
The CCC dough came out really dense and almost crumbly, because of the 3 cups of flour. I was amazed how dense it was when I was mixing it! All the past CCCs I've made, I've just used the Wisk type beaters with my hand mixers, but with this recipe I figured I should use the Dough Beaters. Glad I did, because after I mixed all the stuff before the CCs and nuts were added, it was THICK. It took abit longer to evenly mix in the CCs and nuts, but it came out great!
Not sure if it was the extra Flour, and/or the Lemon Juice, but the cookies also came out nice and thick/tall and perfectly golden (12mins @375 on 'Air' cookie sheets)
(you can see the pepper seeds