Reply to Dumb questions about the basic ingredients for choc. chip cookies

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[quote=Anonymous]Best bet --  use the Toll House recipe on the back of the bag. If you use that one, then just use US standard ingredients.  It's a pretty idiot-proof recipe.

Butter -- regular old land-o-lakes stick butter. Anything else may have the wrong ratio of fat/water.  I eat plugra on bread, but baking just use the regular stuff. I actually prefer salted to unsalted, but that's a taste thing. Take it out ahead of time and let it sit on the counter to be soft. If you MUST microwave it, use the "soften" setting for a very short time. If it gets melty put it back in the fridge. If your cookies went too flat it may be because your butter was too melted from being in the microwave.

Salt --regular old Mortons. But do use it.

Light brown sugar (dark brown will add more moisture)

Eggs -- large eggs. US recipes assume large eggs unless otherwise stated. I never worry about taking them out of the fridge, but you can.

Make sure your baking powder is fresh.

Flour -- use all-purpose flour. I never sift flour, but I do aerate it with a spoon or fork before I scoop and level the measuring cup. I do measure it out into a separate bowl and mix in the baking powder/soda (I don't have the recipe in front of me to remember which one it uses) and the salt.

I mix by hand with a wooden spoon because I'm old fashioned, but a mixer is fine to cream the butter.  You do want to cream the butter and sugar together until it's fluffy and beat the eggs in well.   But once you're at the flour stage, don't go overboard with the mixer.

Also, get an oven thermometer to test your oven temperature to make sure it's what it says it is. Also, let the oven preheat to the recommended temperature. [/quote]

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