PINT SIZE CHOCOLATE CHIP COOKIES

RECIPES FOR DAYS WHEN YOU FEEL DOWN AND OUT, DOWN IN THE DUMPS AND DOWN IN THE MOUTH

Everyone knows that chocolate chip cookies are the world's favorite cookie, but did you know that you don't have to make them the way everyone else does, by dropping them from a spoon onto a cookie sheet like every recipe says? Here is a simple way to make little mini chocolate chip cookies that everyone loves, especially children and the 'weight-watchers' in the crowd, because they don't invoke the guilt that a regular-sized chocolate chip cookie does. Consequently, you can eat more and more of them with less and less guilt because, after all, they are only cute little innocent cookies, not the big, fattening ones. Here is my favorite recipe for chocolate chip cookies, one that has stood the test of time and always turns out great.

Cream together in a large bowl:

1 C. butter (can use half butter-flavored Crisco and half butter, but it must be real butter and not margarine)

2 C. dark brown sugar

Add 2 large eggs and continue to beat well

To this mixture add:

1 t. salt

1 t. baking powder

1 t. soda

1 T. real vanilla (yes, that is ONE TABLESPOON)

Mix together well.

To this add:

3 C. all-purpose flour-- no more, no less

Optional:

1/2 C. chopped walnuts and/or

1/2 C. toasted coconut (instructions below on how to do this)

After the mixture is all combined, divide it in half and roll each part out on the counter top until it looks like a long snake, like this:

With a sharp knife, cut the dough into small, one inch segments and put them on a cookie sheet that has been sprayed with Pam. They will look like this:

Bake at 350 degrees for approximately 10 minutes (time will vary according to the size of your cookies and the way your oven cooks.) Watch them closely so they don't overbake. Take them off and let them cool on wire racks, then watch closely while they disappear. This recipe makes a delicious, soft cookie that is nice and thick and yields approximately 40-45 cookies. You can also use this recipe to make regular chocolate chip cookies if you would rather have them bigger. Just bake them 2-3 minutes longer. Here is how they will look:


Now here is how I like to toast coconut. I use a big heavy saucepan and use only 1/2 of the bag of coconut at a time. I know some people like to toast their coconut on a cookie sheet in the oven, but I haven't had very good luck with it because it's too easy to let it overbake and get too brown. This way I have complete control over the coconut at all times. Use only medium-high heat and use a wooden spoon or paddle to keep stirring the coconut constantly. It takes about 5 minutes to do this. Soon it will start to turn brown.

Keep stirring until it is at the desired brown color that you want. Toasted coconut is delicious and wonderful in lots of different things, especially cookies. It gives them a crisp, crunchy texture and adds to the taste. Of course, I know there are some people out there who don't like coconut no matter how you try to disguise it, but toasting coconut really does change the taste. I even like to put it in my oatmeal in the morning along with some chopped nuts and dried fruit. Delicious! Try it, you'll like it. Here is how it should look when you're finished. Enjoy!