When Madeline got into my car after school on Friday, she started telling me that she wanted to make some chocolate chip cookies to bring in for her teachers “tomorrow.”
Which is all sorts of awesome, of course.
Except that “tomorrow,” was, in fact, Saturday.
So now, “tomorrow” is tomorrow. Tuesday. And these big, fat, chocolate-y babies are going in with her.
I’ve made this recipe a few times over the last few months. The first time I made them, Nick ate most of them himself. A couple in his lunchbox. A couple after dinner.
And before you know it, poof.
In his defense, only half the batch were normal size, and the other half, which were giant size, had been quickly smuggled away and given as care packages during the holidays.
So he only ate half of what we had left by himself.
For the most part, this recipe might not be unlike other chocolate chip cookie recipes. I think the biggest differences are that it calls for dark brown sugar and sea salt. And you know I put in a smidge extra when it came to the sea salt.
Natch.
When I’m scooping the dough onto the cookie sheets, I do half of the batch with a large ice cream scoop, and the other half with a normal size. The giant ones are perfect treats for delivering to neighbors, friends, and in this case, teachers.
And by doing this, we’re doing good deeds, and leaving ourselves with only half a batch.
So, you know, half the guilt, right?
Make ’em. Share them.
Amen.
*PS and, of course, if you vary the sizes, you’ll need to adjust the cooking times and pay close attention.
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