Baking with my Gemmy Bear!

My daughter LOVES to be in the kitchen baking! We don't get to this too often because of my traveling but we try to squeeze it in wherever we can! I came across an amazing chocolate chip recipe from Food 52 which in my mind is quite possibly the best cookie I've ever had.... just saying! 

Recipe below! XOXO, C 

 

Makes 24-30 cookies

  • 1 1/2cups unbleached all purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1teaspoon kosher salt
  • 1 3/4sticks (7 ounces) unsalted butter, room temperature
  • 1cup granulated sugar
  • 1/2cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup granola (or other cereal)
  • 1/2 cup crushed salted pretzel pieces (or other salty snack food)
  • 1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks. We used butterfingers because that's what we had on hand! 
  • 1/2cup chopped pecans or other nuts (optional)
  • (If you don't use nuts, you may want to add more cereal, snacks or chocolate to compensate.

Directions: 

  1. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  2. In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
  3. (For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. Restrain yourself from eating the raw cookie dough. Or don't! Gemma licked the bowl clean..... 
  4. Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)
  5. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or aluminum foil. 
  6. Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges. I found if you cooked them too long they were a little too hard and crunchy so go on the slightly underdone side and it will bake more on the tray when you take them out! 
  7. Enjoy alone or with a glass of fresh almond or other milk!!!