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I became interested in cooking
at quite a young age, thanks to a cookbook for kids that I had
picked out for myself at a school book sale when I was 5 or 6
years old. It was called My Learn to Cook Book, written
by Ursula Sedgwick, with great illustrations by Martin Mayhew.
I loved that book. It inspired an early love of cooking which I still enjoy today. (As I kid I fancied I might someday become a chef, a notion I long ago discarded.) I cooked many things with My Learn to Cook Book as my guide.
My favorite recipe from this book was for chocolate chip cookies. This recipe produces rather unconventional cookies; they don't flatten out during cooking like normal chocolate chip cookies. Instead, they retain the lumpy shape they originally had when you first plopped a chunk of dough out onto the cookie sheet. That's why I call them "rock-like"; the term is meant to describe the appearance, rather than the texture, of the cookies (though they do harden up pretty fast).
It must be said at this point that these cookies are sufficeintly odd that people have often found them disappointing. I found this to be an advantage as a youth, since I got to eat more of my own creation when it wasn't attractive to my hungry family members.
The original recipe was targeted for kid-sized appetites; I've quadrupled the recipe and adjusted it slightly to make a good sized batch of cookies.
Stuff you need:
Preheat oven to 375 degrees. Cream butter and sugar together in a large mixing bowl. Break the eggs into a small bowl and mix them with a few drops of vanilla. Gradually add the egg mixture to the creamed butter and sugar, beating as you go. Sift the flour, and measure out 3 cups. Sift the flour into the rest of the batter, and add a pinch of salt. Add the chocolate chips, and stir the batter. Grease 2 baking sheets. Form cookies on the cookie sheets. Bake cookies for 10-12 minutes.
