I have been doing quite a bit of baking over the week. I have baked this delicious pumpkin bread that was enjoyed by my family and friends. I also baked some chocolate chip cookies for my kids. I got the recipe from a cookbook lent to me by my co-worker. The recipes in the cookbook are simple and mostly come from family and friends. The author, who is also from Vancouver, has some excellent baking tips to share. If your butter and eggs are at room temperature, the cookies will be thinner and crispy. With cold butter and eggs the cookies will be thicker and chewier. With this tip in mind, I was able to make thin and crispy chocolate chip cookies that were a hit with the family
- 1 cup butter, room temperature
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 3/4 cups chocolate chips
- Preheat oven to 350° F.
- Using an electric mixer, cream the butter and add brown sugar and white sugar.
- Add 1 egg at a time. Add the vanilla.
- Stop the mixer and place the flour, baking soda, salt and chocolate chips on top of the butter mixture. Turn the mixer back on low and mix until the flour is incorporated.
- Drop the cookie dough by heaping tablespoons onto baking sheets, leaving about 2 inches between each one.
- Bake at 8 to 10 minutes until golden around the edges.
Recipe Source: Simply Love: A family Cookbook