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The quality of your books
will depend on these two elements. Every publisher produces books in nearly the same manner. The difference between quality books and so-so books lies in quality of the individual steps. A terrifically written book that is poorly designed may not be as successful as a poorly written book that has an outstanding design. Try giving the same manuscript to a book designer and one who design books and see which one will be easier and more enjoyable to read. Just as important is how easily the design worked through the stages to follow. A cookie can look good, but will it taste good? You can say that both books were "designed" just as putting a teaspoon of "imitation" vanilla extract in the chocolate chip cookie mix means the cookies contain "vanilla extract."
The point is that each "ingredient" of the production of a book should be treated with as much importance as any other step. Your
final product will only be as good as its weakest element. So think twice before you hand over the next manuscript to your "imitation" designer. Okay, so enough about book design.
Let's get on with the recipe. Here is my recipe for championship chocolate cookies. Pay attention to the method and order as well as the individual ingredients:
In a small bowl, I mix 2¼ cups of King Arthur's white flour, 1 teaspoon of Morton's salt, and 1 teaspoon of Arm & Hammer baking
soda. I use a hand mixer and slowly and thoroughly mix all three of these ingredients. I then set this bowl aside.
- I take another small bowl and mix two large eggs thoroughly and set this bowl aside.
- Next, I thoroughly mix 1 stick (cup) of Crisco's All-Vegetable Shortening, ¾ cup Domino light brown sugar, ¾ cup Domino granulated white sugar, and 1 teaspoon of McCormick's pure vanilla extract.
- I then thoroughly mix in the eggs to the sugar mix. When I am satisfied that I have brought the mix to be one, I add the flour mixture in three separate batches, mixing each batch completely. When all of the above ingredients are completely and thoroughly mixed (I didn't realize that I would be using the word "thoroughly" so much!), I begin mixing in one 12 oz. bag (2 cups) of Nestle's semi-sweet chocolate chips and continue until I see that the entire mix takes on the appearance of one big cookie. It is important to note that while combining ingredients, you may experience taste requests from passersby and I want you to heed this warning: Under no circumstances allow anyone to "taste" the mix until you have finished mixing in the chips. This will prevent any imbalance that will occur if tastes are taken during the mixing process.
- Spoon small blobs onto a cookie sheet and bake at exactly 375° for 9 minutes. After 9 minutes monitor the baking and remove from the oven when the cookies appear to be darkening slightly. When you remove the cookie tray from the oven, set one end down on the counter and allow the other end to drop to the counter providing a shock to the cookies. This is critical in getting the correct appearance of the cookies. Allow the cookies to cool before removing them from the cookie sheet.
- There you have it: Designer Chocolate Chip Cookies. I usually get about fifty cookies per batch. Impress your friends and enjoy!
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