Peter and Vicki's sixth wedding anniversary is today but it only seems like yesterday we were so busy bustling about getting the church and food ready for the great occasion.
Peter & Vicki, July 12, 2009
One of the things Vicki asked me to make were the wedding favours to go by each guest's place setting. I can't remember how we settled on cookies but Vicki had a Chocolate Chip recipe she liked to make for Peter and I think that's how we decided to make cookies. You can't go wrong with Chocolate Chip Cookies!
I placed 2 or 3 cookies in a cellophane bag and placed the bag in a little blue or yellow gift bag. The cookie recipe was printed on adhesive backed paper and stuck on the cellophane bag.
You can see the little gift bags at the head of each place setting.
A close-up of the little cookie gift bag.
This is the recipe stuck to the cellophane bag.
I've changed it a little since that lovely day.
If you are looking for an uncomplicated cookie, this Chocolate Chip Cookie recipe is just that--no oatmeal, no nuts, no unknown ingredients--just the makings of a good old-fashioned drop cookie. This recipe makes a soft, cake-like, caramel flavoured cookie studded with chocolate chips that's just perfect for dunking. And much to my surprise they are wonderful eaten warm from the oven. I'm not a hot-from-the-oven-chocolate-chip-cookie kind of person. I like them after they've cooled down and the chocolate has solidified. But these warm cookies are so perfect for dunking I just couldn't resist eating one (or two or three) with a glass of cold milk. They remind me so much of my father's famous cookies.
¾ cup butter
1 cup brown sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup chocolate chips (may add more if you wish)
Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper.
Cream butter and brown sugar. Add eggs and vanilla and beat until well incorporated. Mix in the flour, baking powder and salt. Do not over beat the dough. Stir in the chocolate chips. Drop by spoonfuls onto a greased cookie sheet. You may also use a cookie scoop if you have one. Bake in preheated oven 8-10 minutes. Remove from oven and cool on a rack. Store in a covered container.
Makes 2½-3 dozen cookies.
The cookie dough can also be frozen after the cookies have been formed. I froze a pan of unbaked cookies on a piece of plastic wrap laid on top of the cookie sheet. When the cookie dough pieces were frozen solid I put them in freezer bag and replaced them in the freezer. When ready to bake, place as many as you need on a prepared cookie sheet and let them thaw for 20-30 minutes. Bake as directed above.
Cream the butter and brown sugar together. Add the eggs and beat well. If you count the eggs, you can see I'm making a double batch. Mix in the flour until a soft dough is formed. Do not over beat the dough.
Stir in the chocolate chips and mix through. You may increase the amount of chocolate chips but I think the amount in the recipe is just right for me. ☺
Drop by spoonfuls unto the prepared cookie sheet. I like to use my cookie scoop. The cookies are reflected on the side of my metal mixing bowl.
The unbaked cookies can also be frozen. Lay out the cookie dough on a plastic wrap lined cookie sheet and freeze solid. When frozen, transfer to a freezer bag. When ready to bake, place on a prepared pan. Let thaw 20-30 minutes and bake as directed in the recipe.
Bake 8-10 minutes or until golden brown.
Chocolate Chip Cookies are great with a glass of milk.
Warm and gooey with chocolate.
Dunk, dunk, dunk. Munch, munch, munch. Slurp, slurp, slurp.
Oh, yeah, that's the way to finish off a cookie!
Note to self: Must keep a few for the family.
Grab a glass of milk and have a cookie or two!