Everyone needs that chocolate chip cookie that reminds them of their childhood. These cookies aren’t unbelievably sweet, they are chewy and filling so you don’t really have to worry about getting your hand stuck in the cookie jar too many times in a day.
But just in case, check out this nifty kitchen tool to help with portion control when you just want 1 more chocolate chip cookie:
It’s called…The Kitchen Safe. And it is exactly what you are thinking. You set a timer on the top of the jar, say 24 hours, and once you open the jar to grab a cookie or two and put it down, the jar will seal itself for 24 hours before allowing your grubby little fingers to grab at another cookie.
No doubt, you can outsmart it, but really?! It’s one way to stop the munching.
Now for the cookies…YUM.
|1 Cup Softened Butter||1 Teaspoon Baking Soda|
|1 Cup White Sugar||2 Teaspoons Hot Water|
|1 Cup Ligth Brown Sugar||1/2 Teaspoon Salt|
|2 Eggs||3 Cups All Purpose Flour|
|2 Teaspoons Vanilla Extract||2 Cups Semisweet Chocolate Chips|
1. In a mixer, mix the butter, white sugar and brown sugar until smooth. Then add the eggs one at a time, followed by the vanilla.
2. In a small glass, heat up water and dissolve the baking soda. Then add to the mixer and blend. Stir in the salt, flour and chocolate chips next.
3. Place on a ungreased, nonstick cookie sheet and bake at 350 degrees for about 10 minutes, or until the cookies are slightly browned. The cookies will spread, so place them about 2.5 inches apart.
And boom…delicious chocolate chip cookies. This batch made about 4 dozen cookies, which should last a while 🙂
The batter would also be great to mix up the ingredients with, substituting the chocolate chips.
What would you lock up in the Kitchen Safe??