Cornerstone Cookie Trial Cooking Class

Thank you to all the awesome participants who joined us for to our Growing Communities session in partnership with Cornerstone. We hope you had a fantastic time, because we sure always do! If you're interested, you can find our brief presentation on the benefits of kids' cooking literacy here. If you have any questions, or want to tell us about any of the recipes you tried at home, give us a shout at info@growingchefsontario.ca. We love to share your great pictures and stories.

(If you're looking for a particular recipe, try searching the document for a key work by pressing Command + F on a mac or Ctrl + F on a PC.)  

Cookie Trial Recipes

Ultimate Chocolate Chip Cookies, Trial #1  

Prep Time: 10 minutes, Yield: About 24 large cookies

Ingredients

2 3/4 cups (12.2ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1 1/4 cups packed brown sugar

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, at room temperature

2 cups semi sweet chocolate chips

Directions

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely

Ultimate Chocolate Chip Cookies Trial #2

Prep Time: 10 minutes, Yield: About 24 large cookies

Ingredients

2 3/4 cups (12.2ounces) all-purpose flour

2 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1 1/4 cups packed brown sugar

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, at room temperature

2 cups semi sweet chocolate chips

Directions

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely

 

 

Ultimate Chocolate Chip Cookies Trial #3

Prep Time: 10 minutes, Yield: About 24 large cookies

Ingredients

2 3/4 cups (12.2ounces) all-purpose flour

2 teaspoon baking powder

1 teaspoon fine sea salt

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup granulated sugar

1 1/4 cups packed brown sugar

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, at room temperature

2 cups semi sweet chocolate chips

Directions

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely

 

Ultimate Chocolate Chip Cookies Trial #4

Prep Time: 10 minutes, Yield: About 24 large cookies

Ingredients

2 3/4 cups (12.2ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 3/4 cup granulated sugar

2 teaspoons vanilla

2 large eggs plus 1 egg yolk, at room temperature

2 cups semi sweet chocolate chips

Directions

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely



 


 

 
 
    
     
      
   
  
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