My family and I just came back from camping–in 90 degree weather. In the Pacific Northwest, we usually see temperatures this high late in July or early in August, and it normally lasts about a week. Well, the heat spell here started towards the end of June and lasted almost 3 weeks. I can’t remember a 4th of July watching the fireworks in shorts and a t-shirt. We are usually in jeans and a sweatshirt! I was planning on making chocolate chip cookies to snack on while camping, (and use to sandwich a s’more or two) but I didn’t for two reasons–one, we have no air-conditioner in our house, and two, I had no way to keep the cookies from melting once we arrived at our campsite, and for those of you who tent/cabin camp, you know how valuable cooler space is! In fact, we only had a campfire twice because it was so hot. The last night of camping we started the fire early so our kids could have s’mores. My two-and-a-half year-old daughter had never had s’mores before and I was excited for her to try it. I thought she’d love it as much as my son. Unfortunately, the only thing she liked was the chocolate squares, as you can see in this picture.
She figured out how to open up the s’more and just eat the chocolate within.
How she managed to get marshmallow and chocolate on her forehead, I’ll never know, haha!
In terms of desserts for camping, these chocolate chip cookies would have been a bigger hit with her than s’mores. What I like about these cookies is that there are dark chocolate chips not only in the cookie, but on top of the cookie as well. You are sure to get a bit of chocolate in each bite! I played around with the time to add the chips on top, and I found the best time to add them came to be about 2/3rds into the baking. When you open the oven to sprinkle the chocolate chips, do be careful not to burn yourself. I only say that because I was wearing a metal necklace and when I closed the oven door, I could feel it burning on my chest. Apparently I was a little slow sprinkling the chips on the cookies. Needless to say, I took the necklace off after that. Anyway, they are a great chocolate chip cookie, and taste even better when shared. Enjoy! xoxo
Chocolate Chip Cookies
adapted from sprinklebakes.com
1 c (2 sticks) unsalted butter, room temperature
¾ c packed light brown sugar
⅔ c granulated sugar
2 ¼ c flour
1 t baking soda
1 t salt
1 t pure vanilla
11.5 oz dark chocolate chips, divided
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large mixing bowl, cream butter and both sugars until light and fluffy, about 2-3 minutes. Add eggs, one at a time, just until fully incorporated. Add vanilla extract, and mix until incorporated. Add flour, baking soda, and salt, mixing slowly at first, and then at medium speed until all is incorporated. Add the bag of chocolate chips, minus ¾ cup.
Spoon cookie dough onto cookie sheets and bake for 9 minutes. Open oven door and carefully sprinkle a few chocolate chips on top of each cookie and then bake for 2-3 minutes longer, until edges are a nice, golden brown.
Leave on cookie sheet for 1 minute before transferring to a wire rack to cool completely. Makes about 35 cookies.