The secret ingredient: coffee. (maybe we loved them because we got hooked on the caffeine?) You could probably use liquid but mum found this recipe in the 1950s so naturally it calls for instant:
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Evidently I will be making quite a lot of these cookies this winter, since I seldom drink coffee and never drink instant.
The first thing is to haul out your mixing gear. I particularly enjoy my bucket of ludicrously expensive measuring cups - they've paid for themselves three times over in the two years since I got them just by making flour-scooping a therapeutic experience.
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Another indulgence: vintage Pyrex mixing bowls like mum always used. Took a while to track down all the sizes but I love them and use them all the time.
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And now that we're set up, it's time to cream the butter and brown sugar.
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I let the mixer take care of that while I crush the coffee with the back of a spoon,
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and then add it to the flour mixture.
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It looks like a real mess by the time you get all the ingredients together but the aroma? Pure heaven.
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You just drop them with a couple of teaspoons onto a cookie sheet.
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Then let most of them cool while you do taste tests on the lucky remainder.
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Mum's cookie tin is pretty battered now and she was actually about to throw it out when I snagged it for myself. Which means I could take a picture of it for you if I wasn't so lazy (sorry!)
I don't use it though, because I found my own special tin about twenty years ago. I tuck the cookies up in that,
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And then I close the lid.
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Isn't this a breathtaking image? I keep thinking I'll get so distracted by staring at it I'll forget there are cookies inside, but so far - no.
Mrs. Keenan's Chocolate Chip Cookies (makes 6 dozen)
Preheat oven to 350 degrees F.
Sift together
1-3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp instant coffee, crushed to a powder
Cream
1 cup of butter
Blend in
1 cup lightly-packed brown sugar
Add
1 egg and beat in thoroughly
Stir in
1 tsp. vanilla
1 cup chocolate chips
Add the flour mixture to the butter/egg mixture by spoonfuls, mixing well each time.
Drop batter by teaspoonfuls onto greased (or nonstick) cookie sheets, then bake at 350 degrees for 8-10 minutes.