Our First Cooking Class...

I plan on adding meaning and depth to the fun so we actually started working on this recipe last week. Monday was our first, hands on, cooking class, but we have been working on this recipe for a week  in Math. I gave them measurement conversion charts, so our first step was to evaluate the recipe, learn the conversion charts - cups and spoons to mg or ml - and then we convert the recipe.  We went from cups and teaspoons to mg, or as I like to say, they went from the unknown to the understandable. It was tricky in the beginning but they soon got a grip of what they were supposed to do.

Today, we got our hands on the kitchen and put last week´s work on paper into a delicous cookie!  We had fun, got our hands dirty and our mouths full.  The kids did a wonderful job keeping clean and helping around.  I think I might have discovered a few hidden talents in the process as well!

If you are curious about our recipe, here it goes:

INGREDIENTS

·         2 1/4 cups all-purpose flour

·         1/2 teaspoon baking soda

·         1 cup (2 sticks) unsalted butter, room temperature

·         1/2 cup granulated sugar

·         1 cup packed light-brown sugar

·         1 teaspoon salt

·         2 teaspoons pure vanilla extract

·         2 large eggs

·         2 cups (about 12 ounces) semisweet and/or milk chocolate chips

STEP 1

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. 

STEP 2

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

STEP 3
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.





STEP 4

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.