Growing up I spent many hours baking with my grandparents.
My grandfather owned a bakery and his specialty was making fruit pies. His pies were delicious, and on Sunday mornings there was a line around the block with people ready to buy one of his pies. Pie making was a little involved, but I enjoyed watching him make and bake the pies.
The best part for me growing up was being able to sample the different fruit pies.
I also spent many hours in the kitchen with my grandmother. Her speciality was homemade cakes and cookies. Everything was made from “scratch”; no box mixes were ever in her kitchen.
She taught me all about the ingredients and how eggs and butter should be at room temperature before you start baking.
In fact, at my house there is no hiding chocolate chip cookies, my daughters have radar and show up just as they are coming out of the oven.
If you would like to try my favorite chocolate chip recipe I have included it below. Here’s a hint, it goes perfectly with a nice glass of milk or a cup of hot chocolate.
Giant Crisp Chocolate Chip Cookies
- 2 cups of all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter or margarine (softened)
- 1 ½ cups of sugar
- 1 large egg
- 1tsp pure vanilla
- 1 12 ounce bag of semi-sweet chocolate chips
Preheat oven to 350 degrees
In a small bowl, mix flour baking soda and salt and set aside.
In a large bowl, cream butter until fluffy. Gradually beat in the sugar until light. Beat in the egg and vanilla until blended. Stir in flour mixture until well mixed. Stir in chocolate chips. Shape into 2 “ balls and place them 3” apart on an ungreased cookie sheet.
Bake 20-30 minutes until the edges are slightly browned. Yield 20 cookies. Cool on the cookie sheet and then store in a dry place.