My daughters started school today, so I'm baking these as a special after-school snack. They'll be thrilled. I hope they've had a great first day. All throughout my day, I've been thinking of them and wondering what they were doing, what they were feeling, and if they made any new friends. First days are tough sometimes, especially when you're starting middle school.
Here they are on their first day of school.
Bayberry started middle school this morning -- 6th grade.
Picky Eater started 2nd grade.
Want to follow my journey as I pack both kids' lunches all year? I have a blog for that. Want some yummy cookies? Read on!
Great-Grandmother's Thick Chocolate Chip Cookies
at least 12 oz but up to 18 oz semi-sweet chocolate chips
How it's Done:
Preheat your oven to 375 and have a few ungreased cookie sheets ready to go.
Cream the butter at medium-high speed for 30 seconds or so, to make it fluffier. Add the sugars and beat until creamy and smooth. One at a time, add the eggs, beating well between additions. Then, add the vanilla extract.
Stir together the salt, flour, and baking soda. Add it to the batter slowly. Your batter's going to be so thick that you'll doubt the listed amount at first. Keep going. Four cups is not a typo.Scrape the sides as needed.
Stir in, by hand, the chocolate chips. You're going to need a solid wooden spoon or something of similar strength for this task.
Roll the dough out into big, thick, 2 to 2 1/2" thick balls. Place them 3" apart on the cookie sheets. Don't flatten them.
Bake for 15 minutes or so, until the cookies are lightly browned. Try your best not to burn your mouth on the freshly baked cookies. As if I'd try to tell you to let them cool. Ha!