Are there certain foods you crave on snowy days? Foods you feel like you just can’t live without while cooped up in your cozy little home while watching the snow fall? We have a food around here that fits that category. I tend to make chocolate chip cookies when it snows. Ok, let’s be honest, I make cookies on more than just snow days.
Last night my husband and I were watching TV when he turned to me and said “Linds, what are we going to do!? It’s supposed to snow massive amounts tomorrow and need chocolate chip cookies in order to survive the storm!” Now, I’m not one to ever turn down making chocolate chip cookies but we didn’t have chocolate chips. I’ve been wanting and meaning to make chocolate chip cookies since lent ended last week but haven’t thought to buy the actual chocolate chips so there you have it, no chocolate chips equals no chocolate chip cookies. We sat watching TV for about 30 more minutes. Chad jumped up and said “I’m going to the store. I need some chocolate chip cookies.” I suppose it was sort of an unspoken rule, if he went out and bought the ingredients then I’d make the cookies. So out he went at 8pm last night to get the ingredients for our beloved snow day chocolate chip cookies.
This recipe is stolen right from the back of the Ghirardelli chocolate chip bag.
2 1/4 C. unsifted flour 2 t. vanilla extract
1 t. baking soda 2 eggs
1/2 t. salt 10 oz. Ghiradelli chocolate chips
1 C. (2 sticks) butter, softened
3/4 C. sugar
3/4 C. brown sugar
Preheat oven to 375 degrees. Stir flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown (I take them out a tad bit undercooked because that’s how we like them, maybe around 8 minutes).