Dave’s Deadly Chocolate Chip Cookies

The toll house recipe says carefully add the ingredients, mix this with
that, dry stuff first… Bag all that. Get a big bowl, and throw in
everything except the chips & the nuts. Mix this around. If the butter is
soft it goes fast. If the butter is frozen it takes patience. Then add the
chocolate chips and the nuts.

Scoop out heaping tablespoon fulls of dough and put them on a baking pan
about two inches apart.

[A few notes: Instead of butter you can use margarine or some
butto-marga-blend. Don’t leave out the salt, it’s what really makes
chocolate chip cookies happen. If you’re worried about your health what are
you eating chocolate chip cookies for? Some people have complained that my
cookies are too rich and they get dizzy or feel buzzed. Mix at your own
risk.]

The dough can be saved in the refrigerator for 5 days or so. Probably
longer. Maybe indefinitely.

Now the baking. The parameters to cookie baking are virtually unlimited —
altitude, humidity, oven thermal-stability. Again, punt the neurotic
approach. Set the oven to about 375F degrees. If you remember to preheat,
even better. A cold oven tends to make them melt before they bake so you
get flat crispy cookies rather than what crispy on the edges and gooey in
the middle, but these are fine aesthetic points.

Bake the cookies in for 9-10 minutes and then check them. Raising or
lowering the rack can effect how the cookies bake but its not clear exactly
how. All sorts of hypotheses can be considered while the cookies burn in
the mean time. Just keep giving them another minute or two until they are
done.

I think that cookies are done when they are brown on the edges and bottom
but just transitioned from the dough state in the middle. Sort of a dough
triple point. Cookie nirvana. When they look done, take them out and eat
immediately. You will be horribly burned but it’s worth it. Enjoy