Nom Nom Nom Chocolate Chip Cookies

Who doesn’t love a good chocolate chip cookie, especially when they’re fresh out of the oven…and homemade!  And February is a hard month.  I think it’s the hardest month because it’s the dead of winter, all of the fun holidays have passed, and spring is nowhere in sight…yet.  Comfort foods are on my mind, and by food, I really mean dessert.

I admit the ingredient list can be totally overwhelming, but don’t be deterred.  Like I always say, the hardest part is just getting all of the ingredients out in one place.  If you can do that, you can do it all.


Sugar, sugar, sugar, and butter, butter, butter!

Both C and B were so cooperative for this baking activity.  B spent most of the time on the kitchen floor putting her pants over her head.  She gets that from her father. 🙂

Mix the sugars here.

Add the dry ingredients.

Fold in the chocolate chips.

Stick in the refrigerator for about an hour so the dough hardens up a bit.  It’s much easier to scoop into nice, round balls this way.

C loves to scoop out the dough for me (I just needed to re-arrange after he was done)!

I think I could stop right here and start eating with a spoon, but I guess I should model responsible food safety standards and bake them.


Find your steadfast taste tester (who’s willing to try almost anything if you mix it in the KitchenAid because, to him, that means it must be a dessert) and make sure they’re top quality.  Yep — my inspector says we’re good to go!

Once B was over putting her pants over her head, she helped me out by pushing random buttons to turn off the oven…

INGREDIENTS (makes about 24 medium-sized cookies)

  • 2 cups & 2 tablespoons flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 1/2 sticks butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi sweet chocolate chips

Whisk together flour, baking soda, cornstarch and salt. In a different bowl beat together the melted butter and both sugars until light and fluffy.  Add in the eggs and vanilla and mix until just combined.

Slowly add in the dry ingredients until just combined, then fold in the chocolate chips.

Cover and refrigerate the dough for at least one hour.

Preheat the oven to 350 degrees.  Scoop your cookie dough.  Bake for approximately 14 minutes.  Let them cool for 5 minutes, then transfer onto a cooling rack until cooled completely.

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