Don’t leave Santa hungry on Christmas, bake him up a nice batch of fresh Chocolate Chip Cookies. If you want to be creative, substitute white chocolate chips, chopped Rolo chocolates, or butterscotch chips for the milk chocolate chips.
Adapted from a recipe in Grandma’s Best Recipes, this recipe is great to make a big batch of dough then bake some and refrigerate the rest in pre-shaped patties. When you want a couple fresh-baked cookies, just complete the recipes with the baking directions. I have stored the dough refrigerated in an air-tight container for five days with no ill effects. Here’s the recipe…
Classic Cookie Dough
Makes 4 1/2 dozen cookies
2 1/4 cups plain flour
3 teaspoons baking powder (or 1 teaspoon bicarbonate of soda and 2 teaspoons cream of tartar)
1 cup raw ‘brown’ sugar
1 cup powdered/caster sugar
1 1/2 teaspoons vanilla extract/essence
1 1/2 cups butter
1. Mix all ingredients.
2. Stir in 1 1/2 cups (12 ounces) chocolate chips or meltable candy
3. Spoon dollops of the dough onto a greased cookie sheet. If you only have one or two cookie sheets but will be making big batches, consider using aluminum foil to line the baking sheet for quick turnaround.
4. Bake for 10-12 minutes at 190°C or 375°F. Let cool slightly before serving with a tall cool glass of milk.