Chocolate Chip Cookie Friday
This week needed to end with cookies. Some weeks are like that. No matter how many salads have been eaten, celery sticks munched, healthy or not, sometimes a cookie is needed ... especially dunked in farm fresh milk.
After years of failed chocolate chip cookie attempts... My all-time favorite recipe is below.
First, I wanted to give you our updated farm store hours for the months of February and March. As our goat mamas get closer to their delivery dates, we need to stop milking them so all their energy goes towards growing healthy goat kids and not milk production. Our fresh goat milk availability will be extremely limited til April.
Our farm store February & March hours will be:
Mondays 4-6 pm
Saturdays 10 am - 1 pm
Meadowlark Heritage Farm's Perfect Chocolate Chip Cookies
1 cup butter (no margarine!)
1 cup shortening
1 cup sugar
1 1/2 cups brown sugar (pack it well!)
2 Meadowlark Heritage Farm fresh eggs or 1 Meadowlark Heritage Farm fresh duck egg
2 tsp sea salt
2 tsp baking soda
4 tsp vanilla (again no substitutes for the real thing!)
4 1/2 cups unbleached flour
2 cups chocolate chips
Cream together the butter and shortening. Add the sugars and beat til creamy. Add the eggs and then the vanilla. Mix. As you add the flour, also add the baking soda and at the end throw in the chocolate chips!
Bake at 375 degrees for 9 minutes.
Tip: I will freeze half of the cookies and then pull them out later ... around here we have a teen-age son who is eating more than I thought possible, so I pull out more cookies just a few days later. But at least I feel like I don't need to bake every single day!