"If you are not getting the hint after the lingering hug with back rub, no amount of 100 Hour Board answers are going to help you." - Rating Pending
Question #6973 posted on 08/02/2004 4:03 a.m.

Dear Qupinthy,

If you can provide me with Leibniz' chocolate chip cookie recipe, I will provide you with not one, but two suggestions for future board backgrounds.

Do we have a deal or not?

Toothpix For I's

A: Dear Toothpix For I's,
Although I'm not so sure that with our new Web site design we'll need new backgrounds, I don't know when that design is going up. I'll trade you for sure.
- Qupinthy
A: Dear Toothpix For I's,

Okay, here's the thing. This is an amazing chocolate chip cookie recipe, but for some reason I think the magic touch is the fact that I make them. I'm not bragging here (although I pride myself in being a darn good cookie maker) - it's just that I've tried to give away the recipe before and somehow no one seems to be able to completely duplicate it. I even supervised my brother through every step of the process once and they turned out good - but not quite the same. Just a warning because I hate to claim that I have the best cookie recipe ever only to have someone try it out and be dissatisfied.

Anyway, the recipe's certainly not top-secret, so here it is, with very detailed instructions. I hope it works for you!

Leibniz' Chocolate Chip Cookies

Cream together:

1/2 cup butter or margarine
1/2 cup shortening
1/2 cup white sugar
3/4 cup brown sugar

Mix in:
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg

Stir in:
2 cups of flour
1/2 cup oatmeal

Add chocolate chips and nuts to taste.

Bake at 375 degrees for 7 or 8 minutes.

Now, before you go make these, here's some extra stuff that you should read:
  1. Don't skimp on the vanilla - use the full tablespoon. I didn't think it would make a difference until I actually started doing it.
  2. The 2 cups of flour is a maximum amount. Usually I shake just a little flour out of each cupful, so it's actually a little less than 2 cups. Unfortunately, I don't have a precise measure for how much you should shake out. Just don't use quite the full 2 cups.
  3. When you bake the cookies, set the timer for about a minute less than you think you'll need and then start checking them every minute. They should look a little undercooked when you take them out because you want them to be soft. The edges should be golden and the centers should still be a bit shiny. I like to remove them from the cookie sheet almost immediately, but sometimes they're just too soft. In that case, leave them on the cookie sheet for about one more minute.
  4. Before you add the butter, make sure it's softened completely, or if you take it straight from the fridge go ahead and pop it in the microwave for about 15 seconds. A lot of cookbooks tell you that melting the butter will make the cookies spread too much - this is not true! It's okay if the butter melts just a little in the microwave. Also, I haven't noticed a huge difference between margarine and butter in this particular recipe. For Christmas or other occasions I usually use butter, but margarine seems to work just fine.
  5. Just plain chocolate chips are good, but these are great with white chocolate chips as well. For special occasions I like to cut back on the vanilla and add some almond extract, then stir in white chocolate chips and pecans, or M&Ms and pecans. That's my favorite variation on the recipe, and I highly recommend it.
So there you have it. This is the recipe that made my cookie-making skills famous among family and friends, so I hope it works out for you.