It had been a long time since I’d made cookies, so when hubby suggested making chocolate chip cookies, the kids and I went for it! I decided to make a double batch (of a recipe that is already pretty huge) so that I could freeze some. The kids put on their aprons and had fun helping! (For about 10 minutes, at least.)
They mixed the dry ingredients.
Then helped hold the mixer steady (since that was the only job I could really think of while using the mixer.
As you can see, this recipe put the mixer to the test. I wasn’t sure if there would be enough room for all the of flour, and then the chocolate chips, but there was! (Barely.)
After that they got bored of baking, which was just as well since all there was left to do was make trays and trays of cookies. 156 cookies to be exact.
Here’s the recipe! I doubled it when we baked them the other day. The original recipe yields about 70 cookies.
- 3/4 cup soft margarine or butter
- 3/4 cup shortening
- 1.5 cups lightly packed brown sugar
- 3/4 cup white sugar (I used a bit less)
- 3 eggs
- 3 teaspoons vanilla
- 3 Tablespoons water
- 3 and 3/4 cups flour
- 1.5 teaspoons baking soda
- 3/4 teaspoon salt
- 1.5 cups chocolate chips
- Preheat oven to 350F and place rack in the middle of the oven.
- In a large bowl, combine flour, baking soda, and salt.
- In a separate bowl (or stand mixer bowl, if you’re using one) cream together the butter and shortening.
- Add sugars to butter mixture, then add eggs.
- Add water and vanilla, mix well.
- Slowly add in the flour mixture until everything is combined, then add in the chocolate chips (I used a bit less than the recipe called for.)
- Drop onto ungreased cookie sheet with teaspoon, about an inch apart.
- Bake about 10-12 minutes. You want to take them out slightly underdone, as they’ll keep cooking for a couple of minutes after you take them out of the oven. Let them sit 5 minutes or so before you move them to the cooling rack.