Confession time: I wrote this recipe up because I really just wanted to show my virtual cooking campers how to make these cookies. They are THE BEST. I actually cannot make them very often or unless we have company because I just eat them all. Did I mention that they are the best?
As I’ve been choosing recipes for the virtual camp, I’ve tried to be mindful of the fact that many families are literally just doing one shop per week these days. No more “popping out” to pick up a forgotten ingredient because everything takes much longer and I don’t want to inconvenience people. So, for the most part, I’ve tried to keep things pretty simple with easy-to-find ingredients or pantry staples. It’s also been a great lesson in “I don’t have this particular ingredient, what can I substitute?”. We’ve all lot a lot these past few months and ingredient substitution is one of those skills!
In terms of what sort of dishes I’m making, I’m trying to mix things up as I’m mindful that if people are buying ingredients and investing 2 hours to work with them, it’s probably best that they end up with a family meal out of it. And, part of a balanced family meal, at least in my book, is dessert. Or at least something a little sweet. So we’ve made a few sweet baked goods, that fabulous cheesecake trifle amongst them. Because I figure if kids are going to enjoy treats, they might as well learn to make them as well. Also, homemade is always better than store-bought.
Which brings me to these:Cookies just like the dining hall at school serves. Only, better because they are a cinch to make, you can freeze them and have cookies in about 20 minutes if a craving strikes and they only have a handful of ingredients.
I LOVE chewy chocolate chip cookies and really like them fairly flat – I learned the technique of rapping the pans on a countertop about 3/4 of the way through baking to flatten the dough balls and make that “pooling” effect from making Dorie Greenspan’s “newest” chocolate chip cookies from Dorie’s Cookies. I’ve since learned of the “pan banging cookies” (where have I been all this time?) – the method is pretty neat and produces beautifully round cookies that are soft and chewy in the centre and a little crispy on the outside!
You can scoop all the cookies at once, freeze them immediately and just bake off what you need. Baking from frozen, they might need a couple of extra minutes but the best advice is to just keep an eye on them as they bake. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You can scoop all the cookies at once, freeze them immediately and just bake off what you need. Baking from frozen, they might need a couple of extra minutes but the best advice is to just keep an eye on them as they bake.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Please note: This post contains product links from Amazon which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!
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