terriko: (Default)
This is crossposted from Curiousity.ca, my personal maker blog. If you want to link to this post, please use the original link since the formatting there is usually better.


These are what my kid considers “normal cookies” because we make them the most! They’re also almost always what people are asking for when I get a message that goes like “remember those cookies you brought months ago… could I get the recipe?” Since I’m sending them to school for his teachers and typed up the recipe to put on the bag (in case of allergies), I figured I might as well share it on my blog at the same time.





A pile of double chocolate chip cookies.
A pile of double chocolate chip cookies.




¾ C (1 ½ sticks) butter





1 C sugar





1 ½ tsp vanilla





1 egg





1/3 C cocoa





1 1/3 C flour





¼ tsp soda





1 C chocolate chips





The type of chocolate chips you use makes a big difference in these: my go-to is the President’s Choice Decadent Chocolate Chips, but these are also fun with peanut butter chips or whatever decent semi-sweet I can find in the store.






  • Cream butter, sugar, vanilla




  • add egg, mix




  • add dry ingredients, mix




  • add chocolate chips, mix




  • Drop by the tablespoon full onto a cookie sheet and bake at 375 F for 8-10 minutes

terriko: (Default)
This is crossposted from Curiousity.ca, my personal maker blog. If you want to link to this post, please use the original link since the formatting there is usually better.


I typed up this recipe to accompany some cookies I’m sending to my kid’s school, so I figured it was a good time to share it here! This can make a slightly chewy gingerbread if you roll the cookies thick enough. I got this recipe from some old copy of Chateleine my mom had, probably from the 80s.









1 ½ C shortening





2 C white sugar





2 eggs, beaten





1 C molasses





4 ½ C flour





2 tsp soda





1 tsp salt





1 tsp cloves





2 tsp ginger





2 tsp cinnamon






  • Cream shortening & sugar




  • Add eggs & molasses, mix




  • add rest, mix





If using cookie cutters, chill for an hour before rolling out dough and cutting





Bake at 350F for 10 minutes





Glaze: 1C icing sugar, 3-4 tbsp water. Boil and apply while warm. Add sprinkles if desired. Or decorate with butter icing if you don’t need to make them easier to transport! I used to regularly make these for cookie parties and let people add their own decorations.

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