I’m baking two dozen chocolate chip cookies for a book club reader this week. To enter the drawing send me an email, and tell me why you need chocolate chip cookies. If your name is chosen I’ll send you the cookies, and you send me a photo of you dunking, (the cookies) so I can post it for readers to see.

Send your email to: Mailto:enter-to-win2@emailbookclub.com

Thanks for reading with me. It’s so good to read with friends.

Suzanne Beecher
Mailto:enter-to-win2@emailbookclub.com

Suzanne’s Chocolate Chip Cookie Recipe

People are always asking me what the secret ingredient is in my chocolate chip cookies. But there really isn’t anything unusual about the recipe. I think the reason my cookies taste so good is because I love to bake and give them away.

If you want to make your own, here’s my recipe.

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt (mix these 3 ingredients together with a spoon, set aside) Cover the mixture if the weather is humid!

 2 sticks butter, NOT margarine, or any imitation. Make sure the butter is cold.
 3/4 cup light brown sugar
 3/4 cup granulated sugar
 1 overflowing teaspoon REAL vanilla
Cut the butter up into chunks before mixing. Beat the above ingredients together with a mixer until creamy.

ADD: 2 eggs beat well. But don't over mix
ADD: the flour mixture from above and mix well.
ADD: 2 heaping, overflowing cups of chocolate chips,

Use a scoop and drop by teaspoons onto non-greased, parchment paper lined cookie sheets. You can buy parchment paper at the market or a gourmet baking shop.

Bake at 375 degrees for 10-13 minutes or until golden brown. If it's hot outdoors, make sure that your kitchen is air conditioned, otherwise the cookies will fall flat, in the middle.

Cool the cookies on newspaper after coming out of the oven. As soon as they are cool, put them in gallon freezer bags and freeze. Freezing them is an important step, it sets up the chocolate chips. After they’re frozen you can take them out, or store them in the freezer.