School may be out for winter break but the opportunity to share a fun delicious and educational experience is a batch of cookies away! Follow the recipe below and keep an eye out for the “Extra Credit” to make teaching math a warm and chocolatey winter treat.
Before you get down to learning and baking make sure you head to your local Mollie Stone’s Markets and pick up all you need for this activity!
Chocolate Chip Cookies
- 1 cup Butter or margarine, softened
- 3/4 cup Sugar
*Extra Credit: Scoop 2 tablespoons, 2 teaspoons and 2 cups of sugar and place into piles to show the difference between tablespoons, teaspoon and cups.
- 3/4 cup Brown sugar, packed
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 1/4 cups Flour, unsifted
*Extra Credit: Use a measuring scale to see the difference in weight between 2 1/4 cups of sifted and unsifted flour.
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Walnuts or pecans, chopped (optional)
- 2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips
*Extra Credit: Weigh the 2 cups of chocolate on a measuring scale and see what happens when 4 chocolate chips are taken away.
- Heat oven to 375ºF.
- Stir flour with baking soda and salt; set aside.
- In large mixing bowl, beat butter with sugar, and brown sugar at medium speed until creamy and lightened in color.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
- Drop by tablespoon onto ungreased cookie sheets.
*Extra Credit: Measure how much cookie batter you have total in cups and calculate how many tablespoons/cookies you will be able to get out of the mixture.
- Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.