Madison’s Chocolate Chip Cookies
Madison has always had a desire to be in the kitchen with me and helping me cook or bake. The last couple of years she has started to make more and more things on her own. Her banana cream pie is amazing. I wish I could make scrambled eggs like she does. She can make a box of mac and cheese with the best of them. Well she decided she wanted to try her hand at chocolate chip cookies. All by herself. I was okay with this because I was already snuggled up on the couch with a Hallmark Movie. I told her which recipe to use and off she went. The cookies were awesome!!! She did such a great job. I sent some to school the next day with the kids and both of their teachers were amazed! She has such a natural talent for cooking/baking.
Madison’s Chocolate Chip Cookies
1 cup of softened butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips
Beat butter, sugar, brown sugar, and vanilla in a large bowl until creamy. Add eggs, one at a time. Beat well each time to make sure the eggs help make the cookies nice and fluffy. Add flour, baking powder, baking soda, and salt. Give the dry ingrediants a quick mix with a whisk before combining with the wet ingredients. It just makes sure that everything is incorporated evenly. Add the chocolate chips.
Use either a cookies scoop or a tablespoon to created rounded balls. Bake at 375 degrees F for 9-11 minutes. Cool on cookie sheet for 5 minutes before transferring to a cooling rack.
tip #1 We use salted butter when baking because we like things a little more salty (kids included!). You can use unsalted butter or half the salt measurement if you like it a little less salty.
tip #2 I am very heavy handed when it comes to vanilla. Like I don’t even measure. Just pour a bunch in. Basically there is never too much vanilla. Okay maybe there is, but I haven’t hit that point yet.
tip #3 If you have access to farm fresh eggs, use them! They make a big difference. I think it’s because they are room temperature. They whip up so fluffy!
tip #4 I always cook my first batch for 9 minutes and then add time if necessary. Each time I make these cookies the cook time can be slightly different. Not sure why. I blame the weather.
tip #5 I use those silicone baking sheets. They are amazing. They are sold everywhere now. Just buy them. You won’t regret it.
I hope you try this recipe and love it as much as our family does! It’s been a family favorite for three generations now. Enjoy!
these look amazingly good! so nice you can send cookies to your kids schools! Most schools where we are won’t allow any homemade items to come into the classroom for – a group of children potential to get sick from the item and then have it be blamed on the kids home hygiene. Everything has to come from a store.
It’s a bummer because we can’t bring nice homemade breads or cookies to teachers on special teacher days but they just don’t know what the kids’ homes are like which I get so in a way saves us the effort of baking something and then having it thrown out (without us really knowing!)