Frog had a school fundraiser on Friday night. He’s in fourth grade now, and in fifth grade there are a lot of special “graduation” activities that the parents need to pay for. In order to defray some of those costs, starting in fourth grade, the students and parents engage in fundraising. At numerous events over the next 6 months, we will be having bake sales.
I volunteered to make 2 batches of chocolate chip cookies for the bake sale on Friday. For efficiency and cost, I used the standard Toll House Chocolate Chip recipe. I can nearly recite it by heart, and I know the cookies will turn out perfectly. This time, I made all of the dough the night before, and then baked them late Friday so they would be warm at the start of the sale. They sold well, and I had the boys, including my father, sample them before I took them to the school. MM took one small cookie, as he’s still on his diet, and told me that they were good. I was a little surprised, as he usually loves my cookies, AND he had been dieting all week. He told me that the cookies I made last time were much better. Frog agreed. Personally, I had thought that the “new” chocolate chip cookie recipe was quite tasty, but I hadn’t been sure what MM and Frog had thought. Now I know– they are the world’s best chocolate chip cookies.
I first found the recipe at The Pint-Sized Baker via Pinterest. I was interested in the recipe as it has a lot more sugar than the traditional chocolate chip cookie recipe, and a lot of the sugar is brown sugar:
- 2 3/4 Cup of All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 1/2 sticks of Butter
- 1 3/4 cup Dark Brown Sugar
- 1/4 cup Granulated (White) Sugar
- 2 Eggs
- 2 Tsp Vanilla
- 2 Cups Chocolate Chips (I just used one entire bag of Toll House Milk Chocolate Morsels)
Mix and set aside Flour, Baking Soda, Baking Powder and Salt. Cream butter in electric mixer, and gradually add in Dark Brown and Granulated Sugar. Add in eggs, one at a time, followed by the vanilla. Slowly add in the dry mixture, mixing continually with the electric mixer. Once flour mixture has been added and mixed thoroughly into dough, add in the chocolate chips by hand. Cover bowl with cookie dough and refrigerate overnight (or for at least an hour). The recipe calls for baking the cookies at 375 for 10-12 minutes, but I found that was too much for my oven. I cooked them for 9:30 at 350 degrees, but that is a “know your own oven” issue (my oven always runs warm).
MM and Frog reported that the best thing about this recipe was that fact that the cookies stayed ooey-gooey soft until they were all gobbled up, about two days later!
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