JACKSON, NJ — As the mother of 2-year-old twin boys, Melinda Goetz has to manage her time wisely. She’s found two cookie recipes that not only are quick and easy to whip up — about 30 minutes for each batch — but they fly off the plate as soon as they’re cool enough for young Nicholas and Jonathan to enjoy. And, of course, each has a favorite.
Nicholas’ Favorite Chocolate Chip Cookies
- 1 cup unsalted butter , melted and cooled at least 10 minutes
- 1¼ cup brown sugar tightly packed
- 1/2 cup sugar
- 1 large egg and 1 yolk
- 1½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1¾ cups semisweet chocolate chips
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
- Gradually add flour mixture to wet ingredients and stir well so that all the flour is absorbed.
- Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350 Fand line cookie sheets with parchment paper.
- Scoop dough by rounded tablespoons onto prepared cookie sheets, placing at least 2 inches apart.
- Bake for 11 minutes. It’s OK if cookies still seem slightly soft in the centers. They will cook completely on the cookie sheets. Don’t overbake or your cookies will be too hard.
- Allow to cool completely on cookie sheets.
Jonathan’s Favorite Sugar Cookies
- 3 cups all-purpose flour, measured then sifted
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 3 sticks unsalted butter, softened (1½ cups)
- 1½ cups granulated sugar and some extra for rolling
- 2 large eggs
- 1 tablespoon vanilla extract
- Preheat the oven to 375 F. Line several baking sheets with parchment paper. Mix the flour, baking powder and salt in a medium bowl.
- Cream the butter and sugar together on high until light and fluffy, about 3-5 minutes. Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
- Slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
- Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate, so don’t overhandle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3–1/2 inch thick.
- Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.
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