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Homemade Chocolate Chip Cookies

27 Jan

Have you ever seen a friend mention on FB or anywhere else that they love letting their kids help them bake – only to scratch your head and wonder how they manage to get anything actually made without massive messes of flour or little fingers dipping in and licking raw eggs? There’s a trick to it and today I’m going to unselfishly share it with the world!  ;-)

Mise en place

Mise en place! That’s the trick! If you’ve never heard the term, it’s a cooking practice that’s actually the way you’re ‘supposed’ to cook. It’s French for ‘everything in it’s place’. Have you ever watched Food Network or any similar cooking show and noticed that when they cook they conveniently have all the ingredients they will need already measured out and separated into different bowls that they just add together while they’re talking to the camera?  That’s mise en place!

Ok. Now that we know to set up for a kid-friendly baking experience, let’s get to the good stuff! Cookies! Who doesn’t like chocolate chip cookies? This is my sure-fire, never-fail recipe that always turns out perfectly.

Cookies cookies cookies!!

Chocolate Chip Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup softened margarine (I prefer margarine to butter for this recipe. Just seems to make the consistency better somehow.)
1 tsp vanilla extract
1 egg
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
12 oz chocolate chips

1. Preheat oven to 375
2. Mix sugars, butter, vanilla, and egg in a large bowl. Stir in flour, baking soda, and salt (dough will be stiff). Fold in chocolate chips.
3. Drop dough by rounded TBSP about 2″ apart onto greased cookie sheet.
4. Bake 8-10 minutes.

That’s it! Enjoy!!

And if you have any dough left over that you don’t want to bake up right now, or if you want to make a stash ahead of time, feel free to roll some up just like you would find it in the store!

Leftover Cookie Roll

Place a large sheet of plastic wrap out on the table and pam spray a large section of it. Put your dough out on the greased spot and then roll it into a tube-like shape. Make sure it’s well sealed and toss it in the fridge for a few days or you can even freeze it. Just make sure to remember to let it fully thaw before you try and bake it up!

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