Ya'll know the drill, right? Ovens are hot. Cookie pans coming out of ovens are hot. Cookies just out of the oven are hot. Don't burn yourself. Kids shouldn't cook without adults present. Raw eggs can cause salmonella, so don't eat uncooked dough (darn it). Ovens can vary with altitude or brand, so adjust your cooking time accordingly. Know your fire department's phone number. Don't talk with your mouth full. Don't run with scissors. Let sleeping dogs lie. And, above all else, remember, if your boyfriend dumps you, don't do a spell to have your will be done and then wish that the hot librarian is blind, your best friend is a demon magnet, and your other best friend and the sexy as sin British guy chained up in the librarian's bathtub are getting married. However, you may feel free to wish the British guy marries me...
2 1/4 cups plus 4 and 1/2 tbsp. unsifted cake flour (or 2 1/4 cups unsifted regular flour)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup margarine, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs (I prefer that cholesterol-free egg product stuff for this one)
2/3 cup of white chocolate chips
2/3 cup milk chocolate chunks (break a bar into roughly knuckle-sized pieces)
2/3 cup dark chocolate chunks (break bar into knuckle-sized pieces again)
If you want to, you can replace the white chocolate chips with chunks of white chocolate. I like white bar chocolate better for this, but it's rather hard to get it at any time other than Easter. The kind of chocolate you pick is very important. Choose the best. My own favorite is Lindt chocolate, which is wonderfully smooth and creamy. If that's unavailable, I highly suggest Hershey's Symphony milk or dark chocolate or Cadbury chocolate. If it's available, you might want to replace the dark chocolate with Hachez Cocoa D'Arriba, a rather bitter chocolate that melds quite nicely when used with the others. A quick word about breaking apart the chocolate: don't just break the chocolate on the scored lines. The pieces will be too big and won't blend well into the cookies. I usually flip the bar over so the lines aren't visible and then break it apart. If you wind up with a little more than the total of two cups of chocolate, that's okay, but don't go too wild with it.
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a medium-sized bowl, stir together with a spoon the flour, baking soda, salt, and cinnamon.
3. In a large bowl, put together the margarine, white sugar, brown sugar, and vanilla. Beat with an electric mixer until this is creamy.
4. Beat the eggs in with the margarine/sugar/vanilla mixture until they are completely blended in.
5. Add about a 1/4 cup of the flour mixture to the egg mixture and mix them well. Continue adding the flour mixture to the egg mixture in 1/4 cup measures, mixing well each time, until all the flour mixture is added. The dough should be fairly firm and have a smooth, almost buttery appearance.
6. Add in the broken chocolate to the dough. Stir this in well. Try to get a fairly even distribution of the different kinds of chocolate throughout the dough. This can be a little tricky, but you don't want the last few cookies to wind up completely void of chocolate, do ya?
7. Drop rounded teaspoons of the dough on an ungreased cookie sheet. Make sure the cookies-to-be are about two inches apart from one another.
8. Bake the cookies for 8 to 10 minutes until they are done. They'll look a little browner than a regular chocolate chip cookie because of the cinnamon in them.
9. Let the cookies sit for about three minutes on the sheets, then carefully remove them to a wire rack to cool. Try not to stack them on top of each other; the chocolate will glue them together if you do.
10. Try to wait until they're cool to eat them. Makes about 45 cookies. If you're feeling particularly adventurous, slather one cookie with vanilla ice cream (or your flavor of choice) and top it with another cookie to make an ice cream sandwich.
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