CHOCOLATE CHIP COOKIES
¼ CUP FIRMLY PACKED LIGHT BROWN SUGAR
1 SPECIAL INGREDIENT                                       1 EGG
¾ CUP VEGETABLE OIL                                          6 OUNCES CHOCO CHIPS
PREHEAT OVEN TO 350

COMBINE SPECIAL INGREDIENT, BROWN SUGAR, EGG AND OIL IN A LARGE BOWL.  BEAT AT
LOS SPEED WITH ELECTRIC MIXER NTIL BLENDED.  STIR IN CHOCO CHIOPS.  DROP BY SPOON
ONTO UNGREASTED COOKIE SHEET.  COOK FOR 10-12 MINUTES OR UNTIL LIGHT GOLDEN
BROWN.

COOL 2 MINUTES ON BAKING SHEETS.  REMOVE TO COOLING RACKS.  COOL COMPLETELY.
STORE IN AIRTIGHT CONTAINER
OUTRAGEOUS CHOCOLATE COOKIES
MAKES 24*PREP TIME: 20 MIN*TOTAL TIME: 45 MIN
8 OUNCES SEMISWEET CHOCOLATE, COARSLEY CHOPPED
4 TBLS BUTTER                                         2/3   CUP ALL-PURPOSEFLOUR
½ TSP BAKING POWDER                           Â½ TSP SALT
2 LARGE EGGS (slightly beaten)                  Â¾ CUP PACKED LIGHT-BROWN SUGAR
1 TSP VANILLA EXTRACT                         1 PKG (12 OZ.) SEMISWT CHOCO CHUNKS

1. PREHEAT OVEN TO 350.  HEAT CHOPPED CHOCOLATE AND BUTTER IN A MICROWAVESAFE
BOWL IN 20-SECOND INCREMENTS, STIRRING BETWEEN EACH, UNTIL ALMOST MELTED; DO
NOT OVERHEAT.  REMOVE; STIR UNTIL MELTED AND SMOOTH.  (ALTERNATIVELY, PLACE
CHOCOLATE AND BUTTER IN A LARGE HEATPROOF BOWL SET OVER (NOT IN) A PAN OF
SIMMERING WATER; STIR UNTIL MELTED AND SMOOTH.)  IN ANOTHER BOWL, WHISK
TOGETHER FLOUR, BAKING POWDER, AND SALT.
2. WITH AN ELECTRIC MIXER, BEAT EGGS, BROWN SUGAR, AND VANILLA ON HIGH SPEED
UNTIL LGIHT AND FLUFFY.  REDUCE SPEED TO LOW; BEAT IN CHOCOLATE MIXTURE.  MIX IN
DRY INGREDIENTS JUST UNTIL COMBINED.  FOLD IN CHOCOLATE CHUNKS.
3. DDROP HEAPING TABLESPOONS OF DOUGH ONTO BAKING SHEETS, 2-3 INCHES APART.  
BAKE, ROTATING SHEETS HALFWAY THROUGH, UNTIL COOKIES ARE SHINY AND CRACKLY,
YET STILL SOFT IN CENTER, 12-15 MINUTES.  COOL ON SHEETS 10 MINUTES; WITH A THIN
METAL SPATULA, TRANSFER TO WIRE RACKS TO COOL COMPLETELY.

STORE IN AN AIRTIGHT CONTAINER, AT ROOM TEMP, UP TO 3 DAYS