Double Chocolate Chip Cookies

Last week I was invited to take a day trip to Branson, Missouri in order to help celebrate one of my granddaughter’s birthdays, she turned four (4) and wanted to go swimming on her birthday. Well, Missouri isn’t known for warm temperatures in the month of May, so we headed to an indoor waterpark for a fun day of splashing and laughter. Above we’re at the ballpark waiting or Ms. LG’s big brothers ball game to begin, and then hitting the road for Branson. She was so excited!

And… down comes the water!

I decided to whip up a batch of Chocolate Chip Birthday Cookies to munch on during the road trip.

Ingredients:

Dry Ingredients:

2 1/4 cups of all-purpose flour (exactly)

1 1/4 teaspoons of cornstarch

1 teaspoon baking soda

a pinch of table salt

Wet Ingredients:

3/4 cup of brown sugar (I’ve used both light and dark, dark just gives the cookies a deeper flavor).

1/2 cup granulated sugar

3/4 cup PLUS 1 tablespoon of BUTTER (I use unsalted)

2 teaspoons of vanilla extract flavoring

1 teaspoon of butter extract flavoring

1 egg PLUS 1 egg yolk

Additional Ingredients:

I used 1/2 cup of milk chocolate chips

AND

1/2 cup of white chocolate chips

When baking these cookies for myself I like to add a handful of macadamia nuts.

You could also mix in chopped nuts, or your families favorite flavored baking chips.

Using a stand mixer I mixed the sugars, both brown and granulated along with the butter, just until combined. Then I add in the other wet ingredients and mix on low until those ingredients are combined.

In a medium bowl I mix my dry ingredients together, then when my wet ingredients are all combined I shut the mixer down and add in my dry ingredients mixture (sans the chocolate chips or nuts). Turn the mixer on LOW and mix until the flour starts to combine with the wet ingredients. Now you can turn the mixer up a bit and thoroughly combine.

Stop the mixer and add in the baking chips (try a new to you baking chips combination) and perhaps chopped nuts. Mix on low just until the baking chips are incorporated into the dough mixture.

Now cover the mixing bowl and place in the refrigerator for one hour. When the butter is cold/solid, it will help your cookies retain their shape and texture. I ALWAYS chill my dough before baking and palce the bowl back in the refrigerator while a batch of cookies are in the oven baking.

Then drop the cookie dough onto a prepared baking sheet with either parchment paper or a non-stick liner leaving at least 1 1/1 inch in between each cookie, thus allowing room for the cookie to spread.

Bake at 360° for approximately 8 minutes. I say approximately because… EVERY oven cooks differently. I check mine often for the first pan and take note of the time and then I can set the timer for the rest of the cookies. Once the cookies start to turn a light golden brown around the edge of the cookie, I then pull the pan out of the oven and whack/smack the bottom of the pan on the sink once. Then I return the cookies to the oven for ONE minute. Then remove your cookies from the oven a second time and remove the hot cookies from the baking sheet placing them on a cooling rack to cool. By smacking the pan upon the sink (I use the “T” in our stainless steel sink) the cookies will be chewy.

When your cookies have cooled completely. Place a slice of bread (any bread will do) in the bottom of a storage container, then lay a sheet of foil or wax paper over the bread (it doesn’t need to be tight) you can then place your cookies on top of the wax paper. The slice of bread will help your cookies to stay moist longer!

We were so tired by the time we made it to the Inn we all slept quite sound. The next morning the children enjoyed “Birthday Cookies” when they woke up!

Have a wonderful week!

Read about our other waterpark adventures here.

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