A Cookie Story Tea

A cookie story tea is a great place to share my personally developed recipe for chocolate chip cookies. May these books enhance your pleasure in making and sharing them!

Golden Key Members find a themed Story Tea printed in each copy of Redeemed Reader Quarterly. Have you tried any of them yet? Which is your favorite? Would you like to see more?

First, the cookie story tea books

The Gingerbread Man*
(Your library will probably have numerous editions.
Try to find one with a great illustrator such as Barbara McClintock, Jan Brett or Paul Galdone)

Hansel and Gretel*
(illustrated by James Marshall, Jane Ray, Paul Zelinsky, or any others that charm you.
Try reading a couple different versions.)

“Cookies” in Frog and Toad Together* by Arnold Lobel.
(Also read the rest of the book)

Cookie: Bite-size lessons by Amy Krouse Rosenthal
(and other books in the series such as One Smart Cookie)

Cookiebot! A Harry and Horsie Adventure by Katie Van Camp
(Especially for boys with great imaginations who love robots)

Cookies: A Mr. and Mrs. Green Adventure by Keith Baker (easy reader)
(Classic example of a misunderstanding based on not following the instructions)

The Doorbell Rang by Pat Hutchins
(Math and grandma’s famous cookies…
but will there be enough to go around when friends keep stopping by? Hospitality wins.)

A Big Mooncake for Little Star* by Grace Lin
(Imagine making a cookie that big!)

The Cow Loves Cookies by Karma Wilson
(author of Bear Snores On)

If You Give a Mouse a Cookie by Laura Joffe Numeroff
(We can identify with the ensuing mess, can’t we?)

Then, the cookie story tea recipe

Printable version

Chocolate Chip Cookies

3 sticks softened butter
1 ½ brown sugar (not tightly packed)
½ c. granulated sugar
2 eggs
1 Tblsp. vanilla
2 tsp. baking soda
1 tsp. salt
2 tsp. vinegar
1 tsp. cornstarch
4 ¼ c. (570 g) flour*
4 c. chocolate chips

Preheat the oven to 375. Cream butter and sugars with electric mixer. Add baking soda, salt, and cornstarch. Mix well (this eliminates the necessity of mixing dry ingredients before adding them). Add eggs, vanilla, and vinegar. Mix well, scraping the sides and bottom of the bowl as needed. Add flour and mix just until combined, then chocolate chips.

Using a large cookie scoop (mine holds at least 2 Tblsp of dough. If you use a smaller scoop, don’t bake them as long. I do think that larger cookies are thicker and more chewy across the middle), put balls of dough on parchment-lined cookie sheet. Bake for 13-14 minutes (approximately; check a minute before they’re ready. If using a smaller scoop, start with 8-10 minutes and see). Remove from the oven when the bottoms are golden brown and tops are set, but the cookies are not fully baked. Let rest on the pan before removing to cool on a rack. I only bake one pan at a time so I don’t have to switch them halfway through.

BETWEEN PUTTING BATCHES IN THE OVEN, REFRIGERATE THE DOUGH. This will ensure better consistency from the first batch to the last without thoroughly chilling it, which is not necessary for this recipe. I’m all in favor of simplicity with excellent results. ? These cookies are remarkably tender the following day.

*Neither sifted nor packed. I stir it a bit before measuring, but weighing it is best.

*We love supporting our supporters! Exodus Books has a number of these titles available, both new and used. When possible, I have linked to their website.

Related Reading From Redeemed Reader

• A Review: Gingerbread for Liberty! by Mara Rockliff, illustrated by Vincent X. Kirsch
• A Resource: Librarians’ List: Easy/Leveled Readers, Part 1 (If you like the Mr. and Mrs. Green book by Keith Baker, there are similar easy readers on this list)
• A Resource: Spring Story Tea: Ducklings, Bunnies, and Tea with Dinosaurs!
• A Resource: WORLD magazine Picture Books of the Year Story Tea (2015)

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