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Nap times are for cookies.

Baby is sleeping and I am tired. But my tired self can’t stop thinking about the extra dough that is sitting in my refrigerator from last night’s cookie s’mores fest. (Yes, cookie s’mores with these chocolate chip cookies taking the place of grahams, drizzled with homemade caramel, hershey’s chocolate and a mallow. Yikes, I died after one bite. But the one bite was so good.) Okayyyy… So instead of picking up the house, I’m setting my oven to 360 degrees and continuing on with my latest obsession: Call the Midwife. Get on this Netflix show if you haven’t. SOO GOOD. Reading this is making me feel lazy and a tad bit crazy for sweets. I should go to the gym sooner than later.

So this said dough in my refrigerator was made by my sister in law, Amber. She is a master cook, master baker, master everything… but mostly master baker. And this is her go-to chocolate chip cookie recipe. So much so that she knew it by heart and didn’t use any measuring utensils. I call that pro status.

Here is the recipe FOR YOU:

Ingredients:

2 sticks butter
1 cup packed dark brown sugar (you can use light, dark is bettah)
1 cup white sugar
2 tsp vanilla
2 eggs
1/2 tsp sea salt
2 1/2 c flour
1 tsp baking soda

Directions:

Melt butter in frying pan on stove, add sugar until smooth. (You can skip this step and just throw it all together in a bowl if you must, but doing so will add a caramely flavor that is so good.)

Whisk eggs and vanilla together.

In large mixing bowl, combine wet ingredients with dry.

Chill dough in refrigerator.

Add mix-ins after the dough has cooled: chocolate chips, toffee, nuts or whatever you little heart desires.

Bake 8-9 minutes 360 degrees.

Happy Baking and Happy Fall Ya’ll!

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