C is for Cookies... and CAMP!

By: Jess Bronstein, Bubby’s Best + Head Chef Summer 365 Canteen

Camp Cookies

After a long morning of activities, snack time is a big deal. Campers run from all over camp to the dining hall for cookies and a refreshing cup of bug juice. The kids devoured the tray of cookies with in minutes, just as they do every summer and they scream with excitement until another fresh tray is delivered from the kitchen. When I asked one of the campers her thoughts on the cookies she said “they are the best cookies EVER, not even my mom can make cookies like camp cookies”.

During my visit up to camp this weekend I was remind that camp really is about the simple things. The kids don’t need anything fancy, they are just beyond happy to be at camp with their friends and even happier to be eating chocolate chip cookies twice a day for snack!

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            1 cup

            butter (or margarine)

            1 1/4 cup

            packed brown sugar

            3/4 cup

            granulated sugar

            2

            large eggs

            2 tsp

            vanilla extract

            3 cups

            all-purpose flour

            1 1/2 tsp

            kosher salt

            1 tsp

            baking soda

            1 tsp

            baking powder

            4oz

            white chocolate chips

            4oz

            milk chocolate chips

            4oz

            semi-sweet chocolate chips

 

1. Pre-heat oven to 350 F

2. In a food processor or using an electric mixer, cream butter & both sugars until smooth. Beat in eggs one at a time.

3. Beat in Kahlua

4. In a medium size mixing bowl combine; flour, salt, baking soda & baking powder

5. Add the dry ingredients into the food processor or bowl of electric mixer, combining the two mixtures on a low speed.

6.  Stir in chocolate using a wooden spoon

7.Using a small or regular size ice cream scoop (depending on your desired cookie size), scoop batter and place on parchment paper-lined baking sheets, approximately 2 inches apart.

8. Bake cookies for 8-12 minutes or until tops are browned and the cookies appear slightly puffy (they will deflate and appear slightly wrinkly)

9. Cool on wire racks

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