Leah’s reputation in our kitchen as a salad maker is legendary. She is known for her creative and unique salad ingredient combinations. For years, we have referred to Leah as our salad queen and we still often append “primavera” to her name just for fun.

So, we were all a bit surprised when Leah decided to bake cookies with Avigail and JuJu this past weekend.

Michelle and Davida are our cookie bakers. Leah is our salad maker. It is an awkward moment when the salad maker tries to become a cookie baker.

We all found it entertaining that Leah wanted to bake. Avigail and Juju were on board and ready to roll up their sleeves. I couldn’t wait to see how this would play out.

I sat back and watched this unfold.

Leah asked questions like, “how does the Kitchen Aid mixer work?” “where do we have a cookie sheet?” and “what is a cookie scoop?”

The questions were mostly answered quite competently by three-year old Avigail.

And, I couldn’t help but chuckle.

But, Leah really had the last laugh. Because, these chocolate chip cookies were the best chocolate chip cookies, ever.

Leah started with Betty Crocker’s Ultimate Chocolate Chip Cookie recipe and made a few modifications. Here is Leah’s recipe:

INGREDIENTS

1 1/2 cups granulated sugar
1 1/2 tablespoons honey , corn or maple syrup
2/3 cup margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup slivered almonds
12 oz package real chocolate chips

DIRECTIONS

Preheat oven to 375ºF. Line baking sheet with parchment paper.

Using paddle attachment on mixer, combine sugar, honey or syrup, margarine, vanilla and egg. Stir in flour, baking soda and salt and then gently add almonds and chocolate chips. The dough will be stiff.

Drop dough by small rounded tablespoonfuls or small cookie scoop onto parchment-lined cookie sheet.

Bake 8 to 10 minutes or until light brown. Centers will be soft when removed from oven. Allow to cool on parchment paper.

Enjoy!

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