This combination of chocolate chip cookies and Swiss Miss Marshmallow Madness chocolate drink with whipped cream was a MEGAHIT to my children! We all had this for breakfast. It’s a good break from our usual hotdogs and eggs or corned beef and eggs morning habit.
This Swiss Miss Marshmallow madness chocolate drink was heavenly with the whipped cream. 🙂 My youngest daughter licked most of the cream before sipping her drink. Watching her make me proud of the extra effort I put in by just whipping the cream. 🙂
And did you know that I have a great talent in improvisation? Ha ha! I didn’t stop in the drink I also put some in the cookies. 🙂 I don’t mind indulging my children in sweets once in a while.
My daughter Luisa came to me and said: “Oh, Nanay it’s beautiful, you are very creative…”
That made me blush. 🙂
Head down for the recipe.
Have a great week everyone!
Chocolate Chip Cookies Recipe
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips (I used Nestle’s Semisweet Yellow Label Chocolate Toll House)
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)
1. Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
4. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 – 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
5. Makes about 4 dozen – 3 inch round cookies.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.
Adapted From http://www.joyofbaking.com