'Tis the season...for summer desserts. I have always loved the 4th of July because my family used to go to the beach in Santa Barbara to watch fireworks off the pier. We never really barbecued at home, but at the beach my best food memories involved grilled sweet yellow ears of corn and spicy kebabs. I first saw a Martha Stewart "American Flag Cake" recipe in the 9th grade and my successful attempt at it was a major milestone in my baking career. Since then I've played around with the classic use of strawberries and blueberries to celebrate the season. This year I thought...if the most American dessert is chocolate chip cookies, how can I decorate them in honor of our upcoming Independence Day celebrations? And this idea was born. This is not my actual most beloved chocolate chip cookie recipe, but I chose it because i holds up exceptionally well to being covered in cool whip or icing and topped with fruit. And it's of course super easy. This weekend I'm off to the beach in Ocean City on the Atlantic coast to relax and celebrate and I can't wait...
Here are a few past favorites from the 4th!
1 stick (room temperature) butter
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 tsp. vanilla
12 oz. chocolate chips
2 1/4 cup flour
3/4 tsp. baking soda
1 tsp. salt
Preheat the oven to 375 F.
If your butter isn't at room temperature, melt it in the microwave for about 25 seconds. Then whisk in the sugars (both brown and white), eggs and vanilla. In a separate bowl mix the flour, baking powder and salt together. Then slowly add this dry mixture to the butter one.
Add the chocolate chips and mix all together until the dough forms. Use your hands to roll 1 to 2 inch. size balls and place them on a greased baking sheet.
Bake at 375 F for 12 - 16 minutes until the edges start to brown.