I love snow days. They’re a forced stay-cation that you’re actually able to enjoy, because unlike weekends, you have nothing to do but hunker down. No errands to run. No zoos to visit. No cramming quality time with your kids into a 48 hour countdown that results in panic attacks as you near the t-minus 8 hour mark. It’s just hours of pure nothingness – you can do as much or as little as you want. We welcomed our first snow day of 2015 today. A blizzard by the name of Juno.
Thanks to Juno, Tuesday was pajama day, ALL DAY. After hours of turning the house upside down, my daughter and I decided to bake. Baking with a toddler is not exactly easy; and while it’s probably a blast for those who love flour all over the counters, eggs splattered on the wall, and sticky floors, it terrifies me a little bit. My daughter loves it though. She lights up every time I ask if she wants to bake and today I felt up for the challenge, so we marched into the kitchen.
The most challenging part of baking with a toddler is trying to get them to understand the general precautions they need to take in the kitchen. Yes, the oven is hot. Like, really hot. Everything that comes out of the oven is also hot. If you touch any of it, it will hurt. The thing is, she understands all of it, but she suffers from selective hearing (like my husband) so she only absorbs part of what I say. For instance, she heard that the oven was hot, but failed to hear that the pan that just came out of the oven was also hot. Usually, it’s the important part that finds its way into a black hole. The good news is that the small setbacks help her remember what NOT to do next time.
Before I surveyed my stash I suggested chocolate chip cookies. Then I scoured through my baking shelves and realized I was fresh out of chocolate chips. The dark ones. My daughter was too deep into the chocolate chip cookies at this point so there was no turning back. I found a half bag of white chocolate chips and a white chocolate baking bar so I did what any honest mother would do, I turned to my daughter and said “I found the chocolate chips!” We were in business.
These cookies have few ingredients, use few utensils and are done in only three steps. I replaced the granulated sugar with an organic coconut sugar I bought recently at Trader Joe’s, which made the cookies extra chewy and a little darker. You can always go back to the white sugar if you prefer.
I allowed my daughter to scoop the dough into the pans, which resulted in one giant cookie per pan (that’s what happens when you don’t leave any space between the dough). I managed to salvage a few of them, but most of them looked like this:
Combine that with an unequal amount of chunks and chips and they weren’t the prettiest of treats but yummy nonetheless.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup organic coconut sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups white chocolate chips (or semisweet chocolate chips)
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.