Thursday, March 1, 2018

Mom’s Chocolate Chip Cookies

Ingredients

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) granulated sugar
1 egg
1/2 tsp (2 mL) vanilla
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) milk
1 - 2 cups (250-500 mL) chocolate chips

Preparation


Preheat oven to 375°F (190°C). Butter large baking sheets or line with parchment paper.
In a large bowl, using an electric mixer, beat butter, brown sugar, sugar and vanilla until fluffy. Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in chocolate chips.
Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart.
Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre. Let cool on sheets for 2 min, then transfer to racks to cool.

Tips

Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.
Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.
Add 1/2 cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.
Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.
For more Milk Calendar Recipes Visit:   http://www.dairygoodness.ca/

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