April 30, 2020
My kids have an absolute favorite cookie. The one they always want to make at home, and now, the ones they make for friends, in their apartments. You know the cookbook in the kitchen that looks the most worn, has some spills on it, and the pages are curling a bit? This is where we found our beloved cookie.
If your family likes thin, crispy and buttery cookies, I think you’ll all fall in love.
From Big Sky Cooking, by Meredith Brokaw and Ellen Wright, published by Artisan, of Workman Publishing Co, Inc., NY, 2006. By the way, the whole cookbook is amazing, and the photos will make you feel like you’re in Montana, with wide open vistas and glorious sunshine. I highly recommend!
BROWN SUGAR-CHOCOLATE CHIP COOKIES
Makes about 2 dozen 3-inch cookies
1 cup (2 sticks) unsalted butter
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup (one 6-ounce package) semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Grease a large baking sheet.
In a large mixing bowl with an electric mixer on high, cream the butter, brown sugar, and granulated sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and beat well.
In a medium bowl, combine the sifted flour, baking soda, and salt. Add to the butter mixture and beat on low speed until fully incorporated. With a wooden spoon, fold in the vanilla and chocolate.
Drop the dough by tablespoons, 2 inches apart, onto the prepared baking sheet. Bake for about 7 minutes for soft and chewy cookies, about 9 minutes for crispy cookies.
I hope you and your kids give these a try. Happy baking!!