I hope that everyone had a great holiday weekend! For some of you, it is extending into today. Enjoy it! My Canada day was...the same as usual. Cooking at home, no parades or large crowds. I'm okay with that. Although it wasn't super hot out, like in previous years. I saw the fireworks, for a few seconds, from my balcony. Good enough. I heard the Skytrain was a nightmare as usual. Busy, packed etc.
July 4th/Independence day is tomorrow for my American neighbours & family. Stay safe and have fun. Hopefully, you will enjoy your holiday as well.
I would love to hear about what you did or are going to be doing for your country's celebrations. If you are from another part of the world are there any holidays that are occurring around this same time or that have just passed? Please let me know in the comment section.
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Looking for cooking ideas, with the kids or if you're just bored, with time off work until the new year? I found this addition of cornstarch, through this website, added to my own chocolate chip cookie recipe. I really liked the change. These cookies are also great to take along to a New Years Eve bash or to celebrate on New Years Day with family and/or friends!
1 to 1.5 cup milk chocolate chips (depends on how much chocolate you like)
Pre-heat oven to 335 F.
In a separate bowl, combine dry ingredients. Whisk, by hand, thoroughly to combine.
Cream butter, coconut oil and sugar, by hand or with a mixer. Mixture should be well combined, light and fluffy. About 5-10 minutes. Add whole egg first. Mix until blended. Then add egg yolk, until blended. Add vanilla extract until thoroughly combined.
Add dry mixture to wet mixture. Mix until fully combined. Make sure there are no dry bits, but do not over mix. Fold in milk chocolate chips. Again, do not over mix.
You can bake these right away, but I prefer to chill the mixture for a day or two.I feel that the overall flavour is improved. If baked right away, cookies will spread, so leave more room on the baking sheet. About twice as much space between cookies. If chilled cookie dough is 1.5 inches apart, double that with unchilled cookie dough.
Scoop dough in any size that you wish onto parchment lined baking sheets. Or use any baking sheet preparation that you prefer.
Bake for about 15-19 minutes, time will vary by your oven. Let cool on baking sheet for 5 minutes. (I always under-bake my cookies, by 1-2 minutes.) Then move to a wire rack to cool completely. These taste great warm, so try one before they cool!
Make sure butter, eggs and milk are at room temperature.
I also tend to cut down on the sugar in the recipe because of the sweetness of the milk chocolate chips and because I find most Canadian and American recipes use way too much sugar. Again personal preference.
I used salted butter, but if you use unsalted butter increase the salt to 1 tsp.
You can use semi-sweet or dark chocolate chips, but milk chocolate chips are a preference of mine.
New Year's resolutions on the list? Have you been wanting to improve your skills in the kitchen? Were you impressed with your aunt's Christmas decor? Take advantage of Craftsy's end-of-year clearance sale to get amazing deals on fabric, yarn, baking supplies, paper arts supplies and more for a limited time. Enroll now, to stock up for the 2016 holiday season! End of Year Clearance Sale --> UP TO 75% OFF Craft Supplies! (Ends December, 31st, 2015 MT)
(Disclosure: Affiliate, meaning at no extra cost to you, a small percentage of the sale comes to me links are in this post. I will only recommend products that I have used in the past or continue to use currently. )