Chocolate chip cookies
by Ernest Reynoso Gala/Philip, Teresa, Thomas Earl Huang
1 cup softened butter
3/4 granulated (white) sugar
3/4 brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 whole eggs (1/2 cup)
3 cups all-purpose flour
1 cup Ricoa chocolate chips, reserve half for topping
Beat in a bowl with a wooden spoon or hand mixer the butter, sugars, baking soda, vanilla, and eggs. When the eggs have been incorporated well, add the flour. Mix well. Fold in gently half of chocolate chips.
Scoop the batter with a small ice cream scooper (size 24) or a medium-size ice cream scooper (size 18) on to two oil-greased baking pans (14x16x1-inches) or bake paper-lined pans. Top with remaining chocolate chips. Bake at 350°F or 175°C for 12 to 15 minutes or until sides are brown. Cool on wire racks.
Store in airtight container. Will last one month at room temperature.
Makes two dozen big cookies or four dozen small cookies.
For oatmeal cookies, use 1-1/2 cups oatmeal and 1-1/2 cups all-purpose flour. You may use raisins, glazed fruits, and dried mangoes from Cebu in place of chocolate chips. One cup walnuts, cashews or peanuts may also be added. Oatmeal makes the cookies chewier.