Look at these! Are they not just screaming at you to be dunked into a tall glass of milk? Whether you’re a dunker, or a midnight muncher, these chocolate chip cookies are hard to keep your hands off of. Soft, chewy, and just enough chocolate! This recipe works great for individual cookies, or if you’re feeling a little lazy, spread them into a baking dish (9×13) for cookie bars. Brody is really into baking, he always has been. Anytime he can get his little hands on the measuring cup and take charge with a recipe he will. Sometimes, I prefer he not help in fear of him messing up a recipe, but this recipe is so simple I would let him do it by himself. I wouldn’t be surprised if he could walk me through the recipe step by step by now. I hope that his love for creating food in the kitchen grows with time. Giving him a greater appreciation of where food comes from, and a passion for sustaining a healthy lifestyle. No, these cookies would not go on the “healthy list” but everyone deserves a treat here and there… or everyday. =)
INGREDIENTS:
- 1 cup butter (2 unsalted sticks)
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 3 tsp vanilla extract
- 3 tsp baking powder
- 1 tsp salt
- 2 1/2 cup flour
- 2 cup chocolate chips, or m&m pieces. (For this recipe I used 1 cup mini chocolate chips, and 1 cup m&m’s)
DIRECTIONS:
Pre heat oven to 350* F. Line two large cookie sheets with parchment paper
In a medium size bowl, whisk together the flour, baking powder and salt. Set the bowl aside.
In another large bowl, with a handheld mixer, beat the butter and sugars together until light and fluffy. Add one egg at a time, mixing between, and finally add the vanilla. Next add in your flour/baking powder/salt, and mix until fully incorporated. Last but not least, using a spatula or spoon, stir in your chocolate chips.
Take your prepared cookie sheets and scoop about 1 1/2 – 2 tablespoons of dough, and roll into a ball. (I use a cookie scoop for measuring) Place balls of dough two inches apart on the cookie sheet, and bake for 10-12 minutes, or just until the bottoms are barely golden. If you prefer your cookies with more of a crisp bottom, just add an additional minute. Let them cool onto a wire rack. Store in an airtight container, and enjoy all week long!
* If you are using a baking dish (9×13 inch) to make cookie bars, make sure to line it with parchment paper as well. Bake them for 20-25 minutes until the sides are slightly golden. Let the entire dish cool on a wire rack until your ready to slice into bars.
Adapted the cookie dough from: http://cookiesandcups.com/cookie-dough-filled-cookie-cups-2/
