When cooking with kids, there really is nothing they enjoy making more than cookies – and nothing they enjoy eating more than chocolate chip cookies.
We still make the same chocolate chip cookie recipe I have made my entire life – which is the recipe on the back of the Nestle’s chocolate chip bag. I don’t claim this recipe – nor can Nestle’s I would think because every chocolate chip cookie recipe is basically the same – with any changes reflecting only very minimal tweaks, if any. I think you can find the same recipe on the back of any bag of chocolate chips – that is just the one we use.
So here we go. We started out gathering the ingredients – as usual.
Both Markus and Vash were at a football game with Uncle Chip so this was a project that Jesse and I did together.
To make chocolate chip cookies you start by creaming two sticks of butter – get them to room temperature first or this part will make you very grumpy.
My mom always complains that the boys’ hair is not combed in these pictures. The sad part is that it always starts out combed – and within minutes goes back to its normal messy curly state. Its a trade off. I could have boys with short hair (Heaven Forbid!!!) or boys with messy hair. I’ll always pick messy long rock star locks!! Love it.
Back to the cookies.
Now the key to the rest of the recipe is remembering three-quarters (3/4) of a cup. Next you add three-quarters of a cup of white sugar to the butter.
and you cream it until it is fluffy.
Jesse did a good job. Then you add three-quarters of a cup of brown sugar. If you are using regular brown sugar make sure it is packed. This time I went the easier route and used the brownulated sugar, which is just poured. I actually prefer the regular packed brown sugar, but for Jesse to measure, this was a little easier.
This base – butter, sugar, flower and baking soda, is the base of virtually all cookies. From there it is what you choose to add which differentiates one cookie from another. But if you know the base, you can then start adding things to get creative with your cookie making.
In chocolate chip cookies – you add eggs. Two to be exact.
This time we beat them separately before adding them to the butter/sugar mix. You don’t have to – you can just crack them into the mixing bowl. We are still working on keeping shells out of our eggs so a separate bowl works best for that. Mix that in.
Then we added one teaspoon of vanilla . . .
and after that was mixed in, started adding the flour. The recipe uses two and a quarter (2 1/4) cups of flour – which is 3 three-quarter cups of flour. Does that make sense the way its written? Its the same as pouring 3/4 of a cup of flour into the batter three times. Hence why I said that 3/4 cup is the key to remembering this recipe.
We add a teaspoon of baking soda (NOT baking powder) to the flour mix somewhere in the middle of adding the flour. Just as a little thing to keep in the back of your head – once you make the batter you can’t really set it aside for too long or you will lose the raising power of the baking soda as it starts its work after being mixed with the other ingredients. You want there to still be some rising oomph in there when you put the into the oven.
Needless to say, the puppies are always very interested in any cooking going on in the house. Tucker (our baby) crawled under the table and laid himself across Jesse’s feet while he was cooking – looking up at him as if to say “could you just drop a little of that food down to me please?”.
As chocolate is really bad for dogs, he missed out on this recipe. He managed to make us feel guilty about that though. Tuck, you will have to wait for the peanutbutter cookies bud.
Next came the fun part. We added the chocolate chips. The recipe calls for 2 cups of semisweet chocolate chips – but we tend to eyeball it.
A basic rule of chocolate chip cookie making – if you are making them, then you get to eat a few chocolate chips during the process. 🙂
Then we add nuts – whatever chopped nuts we have in the freezer. This week it was pecans.
Mix it in and you have your cookie dough. You don’t have to add nuts – we just do.
I never recommend eating raw cookie dough. It contains raw eggs and there are just too many vile illnesses which go along with eating raw eggs that I do not want to risk. So while this looks yummy, keep going.
Once you have your dough mixed you grab a couple of teaspoons and spoon out small round clumps of dough and put it on an ungreased cookie sheet. (The butter content in the cookie dough makes greasing the cookie sheet unnecessary).
Put them in a 375 degree oven and bake for 12-14 minutes. When they come out put them on a rack to cool. You should get this.
Looks good, don’t they. Then comes the rewards. The cook gets the first cookies – still warm – with a glass of cold mix.
Life is good.
Next we have to work on decorating the house – now that the snow we got yesterday has melted. I may not have a blog post up on Monday as it is Halloween which we know is a busy day around here – but look for one on Tuesday with the boys in full costume. See you then.