Homemade Chocolate Chip Cookies
Today the kids had a snow day, and they were BORED while it was snowing, with Blizzard conditions, so they couldn’t play outside. After just having last week off for Winter Break, they weren’t really interested in reading or watching movies. So, I pulled out a trusty old recipe and made do with the ingredients on hand to whip up some Homemade Chocolate Chip cookies. I will tell you, they are normally fluffier. However, you remember the Homemade Sugar Cookies we made on Winter Break? They thought we were making those. Flattened. To decorate. After we’d mixed up the batter and scooped the dough out onto the cookie sheet, we had to wait for the oven to finish heating up. I opened the backdoor up (barely) to see just how much snow was out there. It was 11 am, and it was 8 1/2 inches deep and falling heavily still. I turned around after measuring the snow (I didn’t step outside, just leaned, haha) to see that they had taken a cup and smashed the dough flat as a pancake. They didn’t rise too much – they do better going in round!, but they tasted delicious, and what really matters is that we made memories baking together, they were entertained, and much happier post snack.
They each got 3 when they were done, and they were very happy campers!
- 1/2 cup Sugar
- 1/2 cup Brown Sugar, Packed
- 1/3 cup Butter, I used Salted
- 1/3 cup Shortening
- 1 egg
- 1 tsp Vanilla Extract
- 1 1/2 cups Self Rising Flour (If using All Purpose, add 1/2 tsp Salt & 1/2 tsp Baking Soda)
- 1 package your preferred brand of Chocolate Chips
- Pre-heat oven to 375
- Mix both sugars, butter, shortening, egg, and Vanilla Extract.
- Slowly add flour until mixed well.
- Drop by rounded teaspoonful (or use melon scoop) onto cookie sheet (Parchment Paper really helps here.)
- Bake for 8-10 mins until light brown.
- Allow to cool slightly on the baking sheet before removing so they don’t fall apart!
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