Mom’s Chocolate Chip Cookies

Name: Mom’s Chocolate Chip Cookies
Yield: 24 cookies
Ingredients: 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) packed brown sugar; 1/4 cup (60 mL) sugar; 1 egg; 1/2 tsp (2 mL) vanilla extract; 1 1/2 cups (375 mL) all-purpose flour; 1/2 tsp (2 mL) baking soda; 1/2 cup (125 mL) Milk; 1 - 2 cups (250-500 mL) chocolate chips

This recipe is taken from the 2014 Milk Calendar. "These are a family favourite, especially fresh out of the oven. Nothing beats a few warm cookies and a big, cold glass of milk. Except, maybe, two cookies sandwiching a big scoop of real ice cream — it’s the tastiest way to beat the summer heat!
- "Recipe from Andrew Campbell from Strathroy, Ontario

Prep: 10 min
Cooking: 10 min - 15 min

Yields 24 cookies

Do you remember the moist chocolate chip cookies your mother used to make? The quick recipe presented in this video transforms these cookies into irresistible ice cream sandwiches. Your kids will love them and you’ll rediscover your inner child.

Ingredients

1/2 cup (125 mL) butter softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) sugar
1 egg
1/2 tsp (2 mL) vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) Milk
1 - 2 cups (250-500 mL) chocolate chips

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C). Butter large baking sheets or line with parchment paper.

In a large bowl, using an electric mixer, beat butter, brown sugar, sugar and vanilla extract until fluffy. Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in chocolate chips.

Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart.

Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre. Let cool on sheets for 2 min, then transfer to racks to cool.

Tips

Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.

Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.

Add 1/2 cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.

Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.