Farewell, Summer! Hello Fall, baking and babies!

As you may have noticed, I've been out of my kitchen for a while. There is a very practical reason for that: when you live in a pre - war Brooklyn building, you rarely have the amazing perk of central air conditioner. This summer was cooler than usual, but still... I just did not want to experience infernal heat in my little kitchen. With only one window in the kitchen and no extractor, having an air conditioner to facilitate my baking needs is out of the question. Needless to say, there was no baking, almost no cooking and lots of takeout in my home for the last couple of months.

Baby girl!!!!

The other reason for the lack of baking is because I was making a lot of fun handmade things for my very good friends/family of choice's baby shower. They will be welcoming this November a sweet baby girl that will be spoiled by many, but mostly by my husband and I and, of course, her parents and grandparents.

I baked chocolate chip cookies as goodies for the guests. I have never baked such a large amount of cookies at once, but it was super fun and easy. I also baked with the expectant mother two batches of cupcakes. Half of them were missing some sugar but, instead, were full of love. We had so much fun baking and talking! Oh, and we made pink kettle corn, lemonade, sandwiches... It was the prettiest baby shower picnic ever.

This is my go to Chocolate Chip Cookie recipe. I did not document the process because of time constraints. If you can have nuts, feel free to add 1 cup of chopped walnuts or pecans to the batter.
These cookies keep for up to 5 days in an airtight container.

Basic Chocolate Chip Cookies

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 granulated sugar
• 3/4 packed brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract or paste
• 1 cup milk chocolate, chopped*
• 1 cup semi sweet chocolate, chopped*

* Use chips if convenient. For small cookies, use mini chips or chop regular sized ones in a food processor.

Preheat the oven at 350 degrees Fahrenheit.

Combine dry ingredients in a bowl. 

Make the batter!

Using the paddle attachment of an electric mixer, cream the butter until light in color. Add the sugar and beat until fluffy (about 3 mins). Add the eggs and vanilla and beat until well incorporated. Add the flour mixture and incorporate it. Finally fold in the chocolate and nuts, if using.

Drop cookies in prepared pan by the spoonful at least 1 inch apart. For bite size cookies, use a size 100 cookie scoop.

Bake in a parchment paper or silicone pad lined pan for 10 -12 mins or until brown.

Enjoy!