Watching me bake some (canned…ahem) biscuits recently, my almost-two-year-old sweetly smiled and said, “Mama make cookies baby!” Bless her heart. Her Mama doesn’t really actually make cookies. Really ever. And I honestly hadn’t made a single cooking for this baby. So I decided she would be getting some cookies, as long as it didn’t require a trip to the store. I followed the basics of an old recipe in my box, but didn’t have the standard bag of chocolate chips on hand. (What kind of house IS this?)
After digging in my cupboards for a minute or two, I found a quarter of a bag of Hershey’s semi-sweet chocolate chips, five Ghirardelli Dark Chocolate Squares (60% Cacao, if you care), a Gillham & Grand milk chocolate truffle heart, and 5 Hershey’s Special Dark mini chocolate bars (wrapped suspiciously like those from last Halloween).
And off I went! And you know what? They were fantastic. And baby got her cookie (and I got five…maybe more).
Leftover Chocolate Cookies
2 sticks unsalted butter (at room temp)
1 c brown sugar
3/4 c granulated sugar
2 extra large eggs (at room temp, can substitute 2 large)
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 1/4 c all-purpose flour
8-12 oz chocolate, cut into small pieces (use what you’ve got…we don’t judge)
Mix butter, sugar, brown sugar, eggs, and vanilla on low speed until blended. Be careful not to overbeat.
Add salt and baking soda and continue to mix, adding flour gradually (3/4 cup or so at a time). Fold in chocolate pieces.
Scoop tablespoon-sized balls of dough and place on a parchment paper covered baking sheet, approximately 3 inches apart. (Can also use a greased cookie sheet.)
Bake 10-12 minutes in center of a 375 degree oven, until golden brown. Let cool 3-5 minutes on sheet, then transfer to a wire rack to cool completely.