So I made this cookie for the first time during spring 2020. I loved the process cos it is the easiest of cookie recipes that I have ever used.
And the kiddos loved making it too. By the end of the spring term, a coupla of the students announced how they had made the cookie several times since they got the recipe.
But for my own personal tastes, it is not a cookie that I would make to eat myself. I am one of those people who prefer their cookies crunchy. Like I enjoyed the circumference of the cookie, cos it was nice and crunchy but the middle was too “fudgy” for me.
So I made this version for my two food tasters. They are 8 years old and have started to grown into foodies. In the last year, they have been open to tasting more of my food experiments than ever before. And this was just a surprise for them. Grace is not allowed to eat chocolate so I divided this cookie batter into two and used white chips for half of the cookie.
So how do you make this very easy cookie? Check out the recipe below.
Add butter to a large bowl. Then add the brown sugar,
And granulated sugar. Mix until well combined.
Pour in the lightly beaten egg,
and vanilla. I used vanilla paste but extract or bean work as well too. Mix well and then set aside.
Then to a small bowl add flour, baking powder and
salt.
Mix well.
Pour the flour into the butter mixture and mix until the flour is well incorporated. Because I was using two different baking chips, I then divided the batter into two.
To one batch I added white chips and folded them in.
To the other batch I added the semisweet chips and here too, gently folded them in.
Then scoop the batter(s) into a buttered cast iron pan. Spread the batter to the pan sides and smooth the top as much as you can.
Place in a 350 degree preheated oven for 18 to 25 minutes.
And voila, here is the heavenly smelling ginormous cookie.
So mom did not have any ice cream on hand so one of my tasters decided to add an ice cream cookie sandwich. I like how she was able to solve the no icee cream problem. Yay Lie!