Big, Fat Chocolate Chip Cookies

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: about 1 dozen 5-inch cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped


1. Sift
Preheat oven to 350 degrees F. Sift together flour, baking soda, and salt. Set aside.



2. Cream
In a large bowl, cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Scrape down sides of the bowl with a rubber spatula. Beat in vanilla and eggs.



3. Mix
Gradually add dry ingredients to creamed mixture and continue to mix until a smooth dough forms.


4. Fold
Chop pieces of chocolate into chunks. With a rubber spatula, fold chocolate chunks into dough.


5. Form
To form cookies, scoop about 1/4 cup of cookie dough. With greased hands, roll dough into a ball. Place 3 inches apart on cookie sheets lined with parchment paper. Press down the tops of dough slightly.


6. Bake
Bake until cookies are light brown, about 12 minutes for chewy cookies (or 15 minutes for crispy cookies).


7. Cool (Optional)
Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack to cool.

5 Safe Ways to Wrap & Store Food

Whether you're saving tonight's leftovers or freezing big-batch cooking for future meals in a week or a month, how the food is stored will affect its ultimate quality. The wrap, bag, or container you choose depends on what you pack, where and how long it will be stored, and whether it will be defrosted or reheated in the microwave. The options:

1. Aluminum foil. Most versatile, because it offers optimal protection, molds easily, and can withstand cold and heat. The heavy-duty version, now in 12-inch and 18-inch widths, is ideal for long-term freezer storage.

Quick tips:

It doesn't matter whether the shiny or dull side faces out.

Cover highly acidic or salty foods, like baked ziti or lasagna, with plastic wrap, then foil, before chilling; if foil touches the food, it can break down into flakes of harmless aluminum salt. Be sure to remove plastic before heating.

2. Food storage containers. Their rigid shapes take up space, but they stack well, so they're great for organizing freezer shelves. Though most containers can be zapped, they may show wear and tear (such as stains or warping) after repeated use.

Quick tips:

Always open cover slightly to vent steam when microwaving.

Don't microwave foods in take-out containers unless they say "microwavable" — flimsy ones can melt.

3. Freezer paper. This sentimental favorite does a good job protecting frozen food — and is very easy to label.

Quick tip:

The shiny side goes against the food.

4. Plastic bags. Food storage bags are intended for room-temperature or refrigerated foods. Freezer bags, the thickest and sturdiest, can even take a quick zap in the microwave.

Quick tips:

Place bag in a bowl, for support, before filling with liquid.

For long-term liquid storage, leave headroom at the top — fluids expand when frozen.

Press out air and tightly seal bags before freezing to prevent ice crystals and freezer burn.

Leave filled bags flat on freezer shelves until solid to avoid odd shapes that aren't space-efficient.

When microwaving, open bags slightly to vent.

5. Plastic wrap. The formulation of the plastic determines the tightness of the seal and how protective the wrap is against moisture loss and odor transfer. Wraps that seem thinner often cling better and are indispensable for refrigerated leftovers and brief microwave reheats. The heaviest, Saran Wrap, is the only one made for long-term freezer storage.

Quick tips:

When using plastic wrap as a microwave cover, always fold back one edge to allow steam to escape.

Can't find your place on the roll? Wrap tape, sticky side out, around fingers, then press on roll until the end pulls up.

How to Keep Fruits and Veggies Fresh

Eating more fruits and vegetables is a requirement for every healthy eater. But when you buy more fresh produce, do you end up throwing away more than you eat? You’re not alone.

read more | digg story