Pass The Plate
This weekend I made chocolate chip cookies for my Pass the Plate project.
Quick, simple and universally loved. I turned to a recipe that just had to be easy- no fancy ingredients, no sitting in the fridge. I used my old Betty Crocker Kids Cookbook and I remember that the last time I made those cookies was with my cousin when they visited Chicago and we burned them... we were in a house of 8 people but only us two were left to eat the cookies.
This time, the recipe didn't disappoint. It's like the pound cake of cookie recipes. The quantities are so easy to remember and even easier to adjust.
These cookies were perfect. Perfect.
I like chewy chocolate chip cookies and these were heavenly soft. They were as golden as brown sugar and the generous cup of Cadbury's Dairy Milk Silk chocolate didn't hurt.
My sister got a little cookie that was made out of the last drop of batter and she nearly fainted (I'm know for using hyperboles). There was one lone cookie left after my Pass The Plate excursion, so we split that... ahh...
Chocolate Chip Cookies
From Betty Crocker's Kids Cook
Makes 24 (I made 16, but they were bigger)
1/2 cup butter, softened (Important. Hard butter is such a pain to mix)
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup chocolate chips (I chopped up a soft bar or Cadbury's Roasted Almond Silk- use any chocolate bar)
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix the sugars, egg and butter with a wooden/ rubber spoon in a large bowl. Add the flour, baking soda and salt and mix until just combined. Stir in the chocolate chips.
Drop onto a baking sheet (spread each drop apart.) and bake for 10-12 minutes, or until there's a lovely, even golden colour. If the cookies spread so much that they run into each other, separate them with a knife as soon as you take out the tray.