Tippitywitchet Productions

METHOD

1. Preheat oven to 350 degrees. and line two baking sheets with parchment paper. Using two trays allows you to have one in the oven while the other is being prepared. 

2. Just soften butter and margarine. Sticks should be slightly firm, just giving when squeezed. London generally microwaves sticks from the refrigerator for 12-13 seconds. If too soft the cookies will spread in the oven, and get crispy.

3. Cream butter and sugars, by hand or in the bowl of a stand mixer. 

4. Add eggs one at a time, mixing between each addition.

5. Add vanilla. London never measures, but it should be *about* 1 tsp or so.

6. Mix dry ingredients. London measures flour in a measuring cup, then adds salt and baking soda, jostling the mixing cup a bit to combine slightly. Cookies aren't finicky. 

7. Pour dry ingredients into wet, mixing well.

8. Pour in chocolate chips, mixing until well combined.

9. Drop cookie dough by the teaspoon onto cookie sheet. London uses two regular teaspoons from the silverware drawer, scooping with one and dropping with the other in 5 rows of 3.

10. Bake cookies for 9:30 - 9:45, until edges are slightly brown and center is just set.  Note: KNOW YOUR OVEN. Time varies by oven, as temperatures are not exact. London's current oven takes 30 seconds longer than her last oven. 

11. Let cookies cool on the tray for 2-3 minutes before moving to a wire cooling rack, and reloading the tray. 

12. Let cookies cool completely before storing in an airtight container. 

13. Tip from Mama St. Juniper: If for some reason your cookies last more than 2 days you can keep them fresh by putting a piece of white bread in the container with the cookies.

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Today's batch made 51 cookies, and a spoonful of dough for each of my monsters.