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Starting from scratch
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One recipe with a soft, brown-sugar dough and three different kinds of chocolate chips got a range of comments, including, "nice and gooey," "too gooey" and "I like the gooeyness."
A flat, crispy cookie drew one taster to say, "My favorite. Love the crunchy, thin kind," and another to say, "Too thin. Don't like the crispy kind."
It seems our tastes for what might be the national cookie are as diverse as our views on politics and "American Idol."
Our newsroom seems to be full of thin-cookie-lovers. My co-workers overwhelmingly loved King George resident Shirley Braden's recipe for Brown Sugar Chocolate-Chip Cookies.
But every variety was somebody's favorite.
Spotsylvania resident Margaret Mosher wins the prize for packing the most chocolate into one cookie. Her recipe calls for two to three bags of assorted chips. She's also the cook who suggests adding a splash of Amaretto into the batter with the vanilla.
"I say the real reason for a chocolate-chip cookie is to eat the chocolate chips, not the cookie part!" Mosher wrote.
Me? I'm into the cookie part. My favorite recipe is a bit nontraditional. It comes from "Mama Dip's Kitchen," a cookbook by Mildred Council, aka Mama Dip, one of the best Southern chefs in Chapel Hill, N.C., where I went to school.
Mama Dip adds cocoa powder and pecans to her dough. I love it.
Below, you'll find the four reader recipes I tried. It was tough to choose just a few to make, but if I'd made them all I would have ingested far more raw cookie dough than is healthy.
The four chosen represent very different textures, colors and flavors.
If you'd like to look at all of the recipes submitted, visit fredericksburg.com.
Emily Battle: 540/374-5413