The long vacation has started. Like most parents, I have mixed feelings about it. I’m happy that I’m free from the morning rush to school but my heart is doing kimkum kimkum at the thought of the constant chaos which my toddlers will definitely unleash.
God knows that these little humans can worry people. So, while I‘ll enjoy spending time with them, I’m not looking forward to the fights, the one hundred thousand question and answer sessions or the complaints. The only thing I’m looking forward to is our bake time bonding. I have a couple of recipes that we will try out together. One of them is these soft, chewy and decadent chocolate chip cookies. My kids love cookies and since it’s so easy to make them at home, we will make several kinds before the holiday is over. What about you? Do you have any kids’ bonding plans for the long vac? If you don’t, why don’t you start with this one?
3/4 Cup of Melted Unsalted Butter
1/2 Cup of Granulated Sugar
3/4 Cup of Lightly Packed Brown Sugar
1 Large Egg
1 Egg yolk
2 & 1/4 Cups of All Purpose Flour
1 & 1/2 Teaspoons of Corn Starch
2 Teaspoons of Vanilla Extract
1 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1 & 1/4 Cup of Semi Sweet Chocolate Chips
Method of Preparation
Melt the butter; it needs at least five minutes to cool. Spoon the flour into a measuring cup and level it off. Measure out the other ingredients. Sift flour, baking soda, corn starch and salt into a sizeable bowl. Set aside for later use.
In a mixer bowl whisk butter, granulated sugar and brown sugar till no brown sugar lumps remain. This should take about two minutes. Whisk in the egg, the egg yolk and the vanilla extract. Mix till well combined.
Add the dry ingredients into the wet ingredients and mix with a rubber spatula till you have a well combined, soft, thick and almost greasy dough. Fold in the chocolate chips. Please note that they may not stick to the greasy dough but do your best to combine them. When you’re done, cover the dough tightly and refrigerate for two to three hours. Take the dough out of the freezer and allow it to slightly soften at room temperature for about ten minutes.
Preheat the oven to 325°F. Measure two heaping tablespoons of dough and roll it into a ball. It’ll be better if the shape is taller instead of wider. Place the shaped dough on a baking tray that’s lined with parchment paper. Repeat the process of scooping, shaping and placing the dough on the baking tray. Ensure you leave spaces between the cookie dough. When the dough is finished, place the baking tray in the oven and bake for ten to fifteen minutes or until the edges of the cookies are lightly browned. Take it out of the oven; even if the centre of the cookies looks soft, don’t worry. They’ll continue to set as they cool. Allow to cool for about ten minutes then serve and enjoy with tea or soft drink.
Sally’s Baking AddictionFeatured Image Source: Cookist
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