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Weekend Cooking

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Weekend Cooking offers 40 different menu plans to wrap up your busy week in a happy, relaxed and entertaining manner. Host a card game, invite neighbours over for dessert, throw an Australian-style barbecue, jazz up family mealtime at the cottage or campground, or simply offer to prepare an intimate romantic dinner for two. Mix up the recipes and create your own special event—just don't let valuable weekend time slip by without doing something fun and memorable.
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Weekend Cooking
Big Chip Cookies

Big Chip Cookies      "Big Chip Cookies" is available in PDF format print friendly version
Huge, dense, chocolatey cookies that everyone will absolutely love! The perfect finish to a delicious outdoor meal.
 
Hard margarine (or butter), 2/3 cup150 mL
softened
Granulated sugar2/3 cup150 mL
Brown sugar, packed2/3 cup150 mL
Large eggs22
Vanilla2 tsp.10 mL
 
Unsweetened chocolate baking 66
squares (1 oz., 28 g, each),
chopped
 
All-purpose flour2 cups500 mL
Baking powder2 tsp.10 mL
Salt1/2 tsp.2 mL
 
Semi-sweet chocolate chips1 1/3 cups325 mL
Slivered almonds, toasted 1 cup250 mL
(see Note)
 
Cream margarine, granulated sugar and brown sugar in medium bowl until fluffy. Beat in eggs and vanilla until smooth.

Heat chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Let cool to room temperature. Add to margarine mixture. Stir.

Add flour, baking powder and salt. Stir until just moistened.

Mix in chocolate chips and almonds. Divide dough in half. Form each half into log shape, about 3 inches (7.5 cm) in diameter. Cover in plastic wrap or waxed paper. Chill for 1 hour. Divide each log into 8 portions. Place portions 3 inches (7.5 cm) apart on greased cookie sheets. Bake in 375°F (190°C) oven for about 10 minutes until edges are golden. Do not overbake or cookies will be hard. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 16 cookies.
 
1 cookie: 386 Calories; 23.3 g Total Fat (11.8 g Mono, 2.2 g Poly, 8.2 g Sat); 27 mg Cholesterol; 45 g Carbohydrate; 3 g Fibre; 6 g Protein; 231 mg Sodium
 
Note: To toast almonds, place in single layer in ungreased shallow pan. Bake in 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

 
 
Reprinted from Weekend Cooking © Company's Coming Publishing Limited

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