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For a chewy, "no burned bottom" chocolate chip cookie, I turn the oven off when I insert the cookie sheet. This prevents the cookie sheet from overheating and giving the cookies an occasional "hot foot." If you're such a traditionalist that you have to leave the oven on, I'll give alternative baking instructions at the end.
Makes 25 cookies.
Ingredients:
14 tablespoons butter (I use real butter)
1 1/2 cups brown sugar (not packed)
1 cup white sugar
1 teaspoon baking powder
2 teaspoons vanilla (I use real vanilla, not artificial)
1 egg
2 1/2 cups all purpose (not self rising) flour
6 ounces milk chocolate chips
6 ounces semi-sweet chocolate chips
Makes 25 cookies.
Ingredients:
14 tablespoons butter (I use real butter)
1 1/2 cups brown sugar (not packed)
1 cup white sugar
1 teaspoon baking powder
2 teaspoons vanilla (I use real vanilla, not artificial)
1 egg
2 1/2 cups all purpose (not self rising) flour
6 ounces milk chocolate chips
6 ounces semi-sweet chocolate chips
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Take 14 tablespoons of butter (that's 1 3/4 sticks in U.S.), remove the label, and put in a microwave oven on "defrost" for about two minutes.
At this time, preheat your oven to 395 degrees F.
At this time, preheat your oven to 395 degrees F.
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Might this work with meringue? I've always had difficulties getting meringue to come out properly pale it always ends up at least a little caramellised.