One of the most glorious childhood memories has to be sitting in front of the oven, watching cookies bake. And who can forget that smell? It smells like love. The warm, gooey taste that follows is decadent. I love breaking out my trusty stand mixer and making batches of cookies with my sweet boys. Working the dough to form the cookies is such a fun sensory experience; letting them feel the squishy sensations between their fingers is so fun. It’s like play dough with culinary potential. Who says you can’t play with your food? As long as it’s not at the table, it’s fine with me. This one is Hudson’s favourite.
Things to Put in Chocolate Chip Cookies
This is also a great recipe for getting rid of Hallowe’en candy. It seems like it lasts forever, especially with more than one kid in the house. We chop the chocolate, sort the gummies and make a few different batches using the candy that won’t melt too badly in the oven. You could also use it for other leftover seasonal candies like candy canes or Valentines Day treats. Chocolate chip cookies are such a classic treat, and they are so easy. Sometimes it’s fun to just get back to basics and make tasty things that you know they will enjoy that aren’t too fussy or labour intensive to put together. After spending time making these, you’ve got a full cookie jar and an even more full heart.
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Activities like baking together are really helpful for encouraging conversations with kids that don’t necessarily want to “sit down and have a talk.” When you’re just two people working together in the kitchen, conversation flows more naturally, like the ingredients into your bowl, making the perfect cookies and chat. We hope that you enjoy Hudson’s chocolate chip cookies, and the bonding time spent together to make them.
Ingredients
- 3⁄4 c. unsalted butter, softened
- 1 c.brown sugar
- 1⁄4 c. granulated sugar
- 1 egg
- 2 t. vanilla extract 2 c. all purpose flour
- 2 t. cornstarch
- 1 t. baking soda
- 1⁄2 t. salt
- 8 oz. bittersweet chocolate, cut into chunks
Instructions
- Preheat oven to 350°F.
- Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
- Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
- Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
the recipe was handed over to zehnders in the 1980s, they made it for hudsons and shipped it in buckets to hudsons. If you want it to be authentic use lindt chocolate. I worked from 1989-1992 behind the le cookie at hudsons.
so do they have the cookies at Zhenders still?
Are these the same ones once sold inside JL Hudson stores in the Detroit area? (I thought they were fresh baked on site). They were warm, soft, and nearly ALL chunky chocolate. The bag of them NEVER made it back home, LOL.
How much flour? I didn’t see the amount listed. Thanks!
The lines ran together with the vanilla.
I think they meant to say, “2 Cups All Purpose Flour”.
Happy Baking! 🙂