I Don’t Think I’m Alone When I Say There’s Nothing Quite Like The Taste Of Homemade Chocolate Chip Cookies Warm From The Oven With A Glass Of Ice Cold Milk; Unless It’s A Cookie With A Hot Cuppa Tea In The Afternoon.

I did not receive compensation for this post, however, I did receive Tea Cup set and Bamboo Cutting Board set for review,*

I have one chocolate chip cookie recipe that I’ve been using since my children were little which has extra eggs in the mix which makes for a cake like textured cookie. And those are great but I was trying to create a chewy cookie. So I’ve been testing a retesting a new chocolate chip cookie recipe to achieve the perfect balance between chewy when you bite into the cookie yet holds up to a good dunk in an ice cold glass of milk.

I think I’ve found the perfect balance and a cookie worthy of a 5-year old up to their elbows during a milk dunk.

Chocolate Chip Cookies Ingredients:

Keep in mind fresh quality ingredients will alway bring about the best results.

2 cups of room temperature soft butter (not melted)

2 eggs

1 cup (packed) brown sugar

1 + 1/3 cup granulated white sugar

2 tsp vanilla flavoring

2 tsp baking powder

4 cups CAKE flour (not heaping cups, level it off). If you use all-purpose flour omit the baking powder.

24 ounces of any flavor combination chocolate chips. Mint and chocolate, Butterscotch and macadamia nuts. White chocolate chips and macadamia nuts. Mix and match to create a unique flavor combination.

In a stand mixer cream together room temperature BUTTER and eggs.

Add the brown sugar, white sugar and beat until creamy.

Pause and add in the vanilla flavoring.

Slowly add in the flour ONE cup at a time until completely combined.

Pour your chocolate chips and nut combination and turn you mixer on the lowest setting mix only until the chocolate chips are mixed in with the dough. It will only take a few moments, don’t over mix.

Scrape down your bowl and clean the batter off the beater. Cover and place in the refrigerator for one hour.

Preheat oven to 350 degrees.

Place cookie dough on lined baking sheets. I used silicone baking liners (which can be run through the dishwasher) and parchment paper during the testing phase and they both worked equally well.

I use a small size cookie scoop when placing my cookies on the baking sheet for a more uniformed cookie and to ensure they are all done at the same time. I was able to place 12 cookies on my baking sheet as they do not spread much. But you’ll need about 2-3 in between each cookie.

Remove from the over after 9-12 minutes depending upon your oven. The cookies will have maximum-chewy-factor (LOL) if you remove them from the over JUST as soon as they start to turn a light golden color around the outer edge of the cookie.

Place the chocolate chip cookies on a cooling rack until completely cooled. When storing your cookies in an airtight storage container, first place 2 slices of sandwich bread in the bottom of the storage container. The place a sheet of wax paper or parchment paper over the sandwich bread. Then place the cooled cookies on the paper above the sandwich bread. By placing the sandwich bread in the bottom of the storage container the cookies will remain soft longer. We used to send cookies overseas to family members in the service and they guys always said the cookies arrived in great condition.

My granddaughters like to enjoy afternoon “tea parties” with grandma, especially when fresh from the oven cookies are on the menu. Grandma enjoys a chai latte in the morning and again in the afternoon. The girls prefer pretend tea in their Royal Garden Rose Teacups and Saucers.

The Garden Rose in a charming addition to our vintage style teacup and saucer collection. Each of the girls prefer having a different (from their cousins) teacup and saucer during our afternoon high tea.

You can purchase the Teacup and Saucer set at Amazon for your own impromptu tea parties!

I set up the boys glasses of ice cold milk and a tray of cookies to which you will find only crumbs in short order. The Bamboo Cutting Board Trio set is perfect for just this purpose. Durable with a bit of rustic charm thrown in. As the boys are not much for the foo-foo of high tea.

The sleek bamboo cutting boards will fit into you kitchen meal prep with ease. The set includes one each:

Large: 15 3/4″ x 12″ x 1/2″ thick.

Medium: 13″ x 10″ x 1/2″ thick.

Small: 9 7/8″ x 7 7/8 x 1/2″ thick.

The bamboo serving tray — cutting boards need to be hand washed.

Purchase a set of 3 Bamboo Cutting Boards at Amazon.

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*Note: facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself. Affiliate links are included in this post.*

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