Many sites nowadays issue "cookies" for keeping track of your visit
to that site. That doesn't happen here, but if I had one of those
newfangled teleporter attachments for my computer there'd be real cookies.
Warning: putting cookies in your floppy disk slot does not work.
2006 As I update this before putting online at pubnix, I
realize that the floppy reference may no longer make sense to many.
I can remember when someone asked "why are they called floppy" and
I really flopped one, but that was a 5.25" floppy. 8" flop even
better.
So if you want cookies from this site, you'll have to make your own.
These were the smash hit of the Fringe Festival for years now, starting in 1997, and they've performed in various other places, including Studio 303. For a while they even appeared at the Yellow Door, but since they couldn't bother announcing who was appearing, I gave up on regular attendance years ago. Sometimes they've even appeared at the Atwater Library.
(I usually double this recipe. Not only does it make more cookies, but it seems to make a better cookie. Actually, when I double I keep the vegetable shortening at 1/3 cup but increase the chocolate chips to 8 ounces, ie 1 cup. That actually seems to be enough chips, though I suppose some might want more.
The trick now is to buy some of those new dark chocolate chips, and try them. I actually use "decadent chocolate chips" from Loblaw's, not for any reason other than I can get a 1kg back and it works out a bit cheaper than a bunch of smaller bags.
Chocolate Chip Cookies
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup margarine or butter, softened
1/3 cup shortening
1 egg
1 teaspoon vanilla
(sometimes I use mint extract instead of vanilla
1 1/2 cups all-purpose or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) of semisweet chocolate chips
Heat oven to 375 degrees. Mix sugars, margarine, shortening, egg and vanilla. Then pour on the flour, baking soda and salt, and mix that in. Then toss in the chocolate chips, which need only a tad of mixing.
I do it with an electric mixer, and actually a couple of years ago I ended up with a Kitchenaide mixer. Not that I wore out the old Mixmaster.
Drop dough by round balls onto ungreased cookie sheet. Size depends on how generous I'm feeling, a ball about 1 inch is usually good. Bake until light brown, 8 to 10 minutes, and don't get distracted or they will burn. They say it's best to let them cool 20 seconds or so before removing from the pan to a cooling rack, but I'm not consistent.
Makes about 36 cookies.