My Cookie Monster

When I decided to feature Betty Crocker Christmas Cookie Magazine Dec/Jan 2009 as the cookbook of the month for December, needless to say Eric was extremely excited when he found out. So when I went to make the first cookies (remember those outrageous Chocolate Peanut Butter CookieTreats) he asked if I was making chocolate chip cookies too. I told him that I was not going to make chocolate chip cookies that night (since it was already extremely late). He said that he really wanted chocolate chip cookies so he was going to make some. I said ok and went about my merry way. Eric then leaves the kitchen and comes back a few minutes later with one of my cookbooks and a chocolate chip cookie recipe picked out. He said he was going to make chocolate chip cookies all by his self. I was quite impressed. But then he started asking me questions like “what’s the difference between baking powder and baking soda?” And “Should I use milk chocolate chips or semi-sweet?” (all by yourself???). But for the most part he did make them all on his own (I was so proud).

Now these chocolate chip cookies are not the best ones I have ever eaten but they weren’t (that) bad. To me they tasted more scone like rather than like soft and chewy chocolate chip cookies that I prefer, but they were better dipped in milk. I probably won’t make this version of chocolate chip cookies again (I dont’ know if it was the recipe or the baker to blame for the way they turned out!!! lol!!!!) but I wanted to share how proud I was of my guy!!

Chocolate Chip Cookies
adapted from Cookies: 1,001 Mouthwatering Recipes From Around The World

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 cup granulated sugar
1 large egg
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease cookie sheets. Sift the flour, baking powder, and salt in a large bowl. Beat the butter and sugar in a large bowl with an electric mixer until smooth and creamy. Add the egg, beating until blended. Mix in the dry ingredients. Stir in the chocolate chips. Drop dough by teaspoons on prepared cookie sheet, 1 inch apart. Bake for 15-20 minutes or until golden brown, rotating the sheets halfway through baking for even baking. Cool on cookie sheets for 15 minutes and then transfer to wire racks.

Makes about 30 cookies