Happy Hump Daaaay! It’s almost the weekend — and it’s almost summertime! We’ve got some celebrating to do. So, get it started with these sweet treats and ENJOY!
YUM!
A treat for the whole family! Celebrate these last few weeks (days?) of school with a gooey, giant cookie and a glass of cold milk. Or see the CHEERS! recipe below for any adults celebrating.
Chocolate Chip Cookie Cake
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (semisweet or your preference)
Optional toppings: vanilla ice cream, whipped cream
Instructions:
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Place the dough onto the prepared baking sheet. Use your hands to shape it into a large, round cookie, about 8-10 inches in diameter. The dough will spread a bit while baking, so leave some space around the edges.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the center is set but still slightly soft.
Allow the giant cookie to cool on the baking sheet for about 10 minutes before transferring it to a wire rack to cool completely. Add a scoop of ice cream or some whipped topping for a fun extra treat. Slice into wedges or break into pieces to serve. YUM!
CHEERS!
I think the school year coming to an end calls for a little champagne toast — with a twist.
Grapefruit Aperol Spritz
