It’s about time I posted a recipe, isn’t it?
As I mentioned last weekend, I am fundraising for the Walk For Alzheimer’s in support of the Canadian Alzheimer’s Society. In addition to opening my AFreckleInTime Etsy shop, I decided to raise money by having some friends over for coffee and treats. They brought donations, and I supplied the food!
Special shout out to my friends – the ones who attended and the ones who couldn’t make it. You are one generous bunch! The amount of money you donated far exceeded my expectations. THANK YOU!
So what yummy goodies did I provide for them?
Why, these chocolate chip cookies of course!
Since I’m fundraising in memory of Mom, and it was Mother’s Day, I knew I had to bake these cookies.
Whenever relatives came to visit when I was younger, Mom always made a batch of these, and everyone always asked for them. If my cousins were staying overnight, they would sneak cookies in the middle of the night. When I was going back to university after being home for the weekend, Mom would send a batch of cookies back for my roommates and me.
They were one of the first things I baked on my own. I had to learn! How else would I solve the cookie cravings once Mom’s stash was gone while away from home? Every roommate had a job. Someone stirred. Someone dropped the cookies on the pan. Someone ate the cookie dough…
Some people prefer these cookies without the chocolate chips. Some people prefer the taste of them after they’ve been frozen and thawed out. I prefer them fresh out of the oven with a nice glass of milk.
Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup shortening
- 2 cups brown sugar
- 2 eggs
- 4 cups flour
- 3 tsp baking powder
- 2 tsp vanilla
- 1 bag semisweet chocolate chips
Preheat oven 350 degrees. Cream butter, shortening, and sugar together. Add in eggs and vanilla and mix well. Add baking powder and flour, one cup at a time, mixing until combined. Stir in chocolate chips. Drop from a spoon on an un-greased cookie sheet. Bake at for 8-10 minutes until starting to become golden around the edges. Oven times vary. Start checking for doneness after 8 minutes. Cool on wire rack.
** Recipe Notes: You can use coconut oil instead of shortening. Your cookies may have a slight coconut flavour (Mom never made them this way, but I have and I think they taste the same, depending on the brand of coconut oil you use).
** Recipe Notes: I’ve also frozen the dough before so I can have fresh cookies whenever! I drop the dough on a parchment paper lined pan and then freeze for 30 minutes. Then remove the frozen cookie dough to a plastic resealable bag. Then when I want cookies, I take however many I want and bake from frozen. You may need to add a few additional minutes of baking time.
** Recipe Notes: You can also freeze baked cookies and thaw at room temperature overnight.
Thank you once again to my amazing friends!