As the smoke alarm screeches once again, I know what must be happening downstairs: someone in my family is cooking.
Bad cooking might be in the Ward Family genes. None of us have the will or talent to follow long, complicated recipes. When we make meals, they’re likely to be pre-made or microwavable. But desserts are another story.
We all know that nothing can replace the taste and quality of fresh-baked cookies. The baker puts the fresh cookies on the table, and they soon disappear. Baking cookies has been a Ward Family tradition since I was little. My mother even gave my brother and me a pair of little red aprons with our names embroidered. We wore them out. Our Oceanport home will be filled with cozy baking scents, and I hope that never changes.
These cookies are soft, buttery and full of chocolate. The time spent baking them is dually rewarding: we are both making a delicious dessert and spending time with each other, away from other distractions.
¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 package semisweet chocolate chips
Heat oven to 375ºF.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.