I remember growing up in my grandma’s house and she always made everything from scratch… there as no such thing as store bought cookies dough! I still love the smell of fresh cookies baking in my oven and passing down this love of baking to my own children.
Tonight is family game night at our house (our son plans to whoop us at Monopoly) so what better way to top off the nigh than fresh basked cookies with a glass of milk? Plus I get to spend some time with my son in the kitchen as he helps measuring ingredients, cracking eggs and mixing up the batter.
One thing I like to do it use parchment paper under my cookies – this makes for an easy transfer to the cooling rack by sliding the whole sheet over and so I can pop another batch right in on my baking sheet. It also saves some time because while one batch of cookies is baking, I portion out the remaining cookie dough onto sheets of parchment paper to pop onto the sheet when the previous batch gets done (this is especially hand around the holidays when making tons of treats).
I know we live in the age of “convenience” foods but there is nothing better than making things yourself – the taste alone is simply way better than anything you can buy in a store (let alone the ingredients are better for you too).
Do you make your cookies from scratch?
Classic Chocolate Chip CookiesPrint This
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 1 teaspoon real vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (I like to use Nestlé brand)
- Optional: 1 cup chopped nuts
- Preheat oven to 375 degrees
- Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.
- Add eggs, beat well.
- Add baking soda and salt, mixing well.
- Gradually beat in flour.
- Stir in morsels (and nuts, if using)
- Drop by rounded tablespoon onto an ungreased baking sheet (line with parchment paper if desired)
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheet for 2 minutes then remove to wire cooling rack.