When they are cool enough I put two at a time into baggies. (I usually prefer plastic wrap, but mine is giving me issues lately!) For this week I made 12 little packages. That's enough for 5 school lunches for two kids and 2 husband lunches.
I keep them all together in one handy place, so they're easy to put together when I need them.
I am no where near being an organized person. Planning ahead and keeping up with things before they occur does not come naturally to me. However, I can assure you that simple short cuts such as this one will save you lots of time and stress in the end.
Take a few minutes to check out my other back to school posts if you haven't done so already. ~Michelle
Thank you Mrs. Fields for this recipe. :)
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 1/2 cup salted butter, softened
- 1 large egg
- 1/2 cup (4 oz) sour cream
- 1 tsp pure vanilla extract
- 1 cup (6 oz) semisweet chocolate chips
In medium bowl combine flour, baking powder and salt. Set aside.
Combine sugars with electric mixer at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla. Beat until fully combined. Add the flour mix. Blend at low speed until just combined. Do not overmix!
Melt chocolate chips in double broiler or microwave according to package directions.
Cool chocolate for a few minutes then pour over cookie batter. Using a wooden spoon, lightly fold melted chocolate into the dough. Do not mix chocolate completely into the dough as you are trying to create a marble effect.
Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 20-22 minutes. Do not brown. Quickly transfer cookies to a cool surface.