Twelve days of christmas cookies / Day Two - Cakey Chocolate Chip
Well, Christmas season has officially started, and unfortunately the kids were up before six:( Soren had a little accident in the middle of the night, so he wound up in our bed. At around 3:30am I heard 'Mommy? I'm getting a bit hungry. Can I have some oatmeal?' ha. Sorry dude - I don't make oatmeal when the clock starts with three. Or four, five, or even six.
The advent calendar was a big success, and chocolate was eaten before breakfast. Poppy wasn't too sure why she didn't get a bag to open, so we've decided she gets to open the bag on all the even days. Try explaining the concept of even and odd to a four year old... Soren couldn't understand why some numbers were 'odd'. We tried to explain that in this case, odd does not equate weird, but he wasn't buying it.
Today's cookies are for the traditionalist. Cakey chocolate chip cookies, with a fluffy texture and lots of chocolate. I used a combo of semi-sweet and milk chocolate chips, but I think they would work well with any type of chocolate. One of my favourite things about chocolate chip cookies is their ability to freeze well, so I packaged up most of these to save for closer to christmas. Or until a chocolate chip cookie craving happens... which tends to be more often than I'd like to admit.
Cakey Chocolate Chip Cookies - adapted from martha stewart
makes about 30 cookies
2 1/4 cups flour
1/2 teaspoon baking soda
14 tablespoons of butter, room temperature
3/4 cup sugar
1/4 cup light brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla
2 large eggs
1 1/2 cups of chocolate chips - I used milk and semi-sweet
1. Preheat oven to 350ºF. Whisk together the flour and baking soda.
2. With an electric mixer, beat together butter and both sugars. Beat until pale and fluffy, about two minutes. Reduce speed to low, and add salt, vanilla, and eggs. Mix until combined, and slowly add flour mixture. Mix until just combined. Stir in chocolate chips.
3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, leaving several inches between cookies. Bake until edges are just beginning to brown, about 10-13 minutes. Let cool on baking sheet for a couple minutes, and then transfer to a wire rack to cool completely.
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