This past weekend was our turn to bring a snack for after the soccer game. I usually just pick up juice boxes and some combo snack pack from the grocery store, but this time my son wanted to make something; he chose chocolate chip cookies.
He helps all the time when it comes to cooking, so I didn’t see a problem with it. If he was going to help we’d make cookies.
There are only eight kids on his team, but the recipe we use makes about four (4) dozen depending on how big you make them, so each kid will get at least 4 cookies. I use this nice little melon baller/ice cream scoop, honestly I don’t know what it is, but it makes the perfect size cookies.
You can find the recipe that I base mine off of on the back of the Toll House Semi-Sweet Chocolate Chip bag. I change it up a bit, because I am really bad at following directions and in my opinion it tastes better my way.
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
Now, like I said, I don’t follow directions too well. I eye-ball the amount of chips I put in and I also just hold the teaspoon over the bowl and let it over flow with vanilla for a little bit. I do this with most of my recipes, actually.
- Pre-heat oven to 375*F
- Combine flour, salt, and baking soda in a small bowl; set aside.
- Beat butter, brown sugar, granulated sugar, and vanilla extract in a large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each (if you add them together, no worries, your cookies will still be delicious).
- Gradually beat in the flour mixture.
- Stir in chocolate chips and butterscotch chips.
- Drop onto ungreased baking sheet.
- Bake for 9 minutes for soft cookies, up to 11 minutes for cookies with a crunch.
Make them for Santa, an office party, or even for yourself; they are sure to be a hit!