I LOVE BAKING! Nothing leaves me feeling more content than seeing all my cookie jars filled with fresh baking, and watching my family munching on home-made treats.So…after I finished grocery shopping and unloading/washing up everything yesterday I went on a cooking/baking frenzy.I made 3 dinners for this week, in addition to a batch of banana-caramel-chocolate-coconut muffins, cheesecake and mint chocolate chip cookies.
Today I will feature the chocolate chips cookie recipe - these cookies are fantastic! Just to shake things up a bit, I added mint chocolate buds this time – delicious!
Ready, set, bake!
They are nut-free, so they can go to school, and while they are light, they are really satisfying – 2 will suffice and should quell your sweets craving.
As far as the cheesecake goes, I will have to let you know if it was a success this time around – it is chilling in the fridge and waiting to be topped with fresh blueberries and served this evening.Stay tuned for Creation of a Cheesecake – Part II.
In the meantime, wishing a wonderful day filled with friends, fun and fantastic food! B’Tayavon and Buon Appetito!
Bubbie Lou’s Chocolate Chip Cookies
¾C brown sugar
¾C soft butter or margarine
½ tsp baking soda
½ tsp baking powder
1 tsp vanilla
chocolate chips or chunks
Preheat oven to 300F° - 315F. Mix butter & sugar.Mix dry ingredients separately, then add to butter & sugar mixture.Add vanilla.Once batter is completely mixed, fold in chocolate chips or chunks.Place1 tbsp scoops 2 inches apart on a baking sheet (I always use parchment).These cookies don’t spread much as they’re baking. The recipe calls for 10 - 12 minutes. My cookies were rather large, so I baked them for 20 minutes and they came out perfect!