There’s a lot of cookie baking activity going on in my kitchen this week. With an upcoming county fair, the boys are practicing their independent baking skills.
County fairs can have some brutal cookie competition, so the boys are using my secret drop chip cookie recipe.
The best part of this recipe is simplicity. I add the ingredients to my Kitchenaid, and mix. No sifting, creaming or whipping. It’s an easy recipe for my young bakers to keep their focus on correct measurements.
With all ingredients added except chips, begin on slow mixing speed to avoid flying flour. Mix until creamy.
When making a double batch, or using a hand mixer, a mess can be avoided by slowly adding the flour while mixing.
This is Columbo’s batch, and he chose a combination of chocolate and peanut butter chips. Not only two great tastes that taste great together, but also one of dads favorites. Guaranteed blue ribbon from the home judge.
Once the chips are mixed in, drop them onto a cookie sheet. I’ve always used spoons, but noticed I need to invest in a cookie scoop for the kids.
This is truly my favorite cookie recipe. Not only are they delicious to eat, but nothing smells more homey then baking cookies.
- 1 cup softened butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp. vanilla
- 1 egg
- ½ tsp. salt
- 1 tsp. baking soda
- 2¼ cups unbleached all-purpose flour
- 2 cups chocolate chips or chip flavor of choice
- Preheat oven to 375°F. Add all ingredients except chips to large mixing bowl. Mix well. Add chips. Mix well. Drop dough onto cookie sheet. Bake in preheated oven for 11-12 minutes.