“Oh Lordy,” said her neighbor, the cake decorator Dora. That Monday none of the cookies were stale there was no shrink. She looked forward to a regular breakfast snack to get her through till breaktime. Cookie shrink, product waste in this case past its date, was Addison’s favorite. Organic Cranberry only needed four baked off, there were two left from Sunday. Molasses had been over baked on Saturday, so she reduced her usual number laid out six frozen ones. Addison put together four trays, twenty on each tray, of chocolate chip cookies: they were for packages and the bar. Walnut Chocolate Chip had to be on their own tray, due to allergies, and they should be the lowest on the rack. She put the tray on a lower level of the six-foot baking rack while laying out the other cookies. Addison wanted to bake off enough cookies so that after work impulse buyers would have temptation available, but not so many that she would have to throw any away on Tuesday. Unless it was a school holiday, people ate the sweets they had collected over the weekend. Experience taught her that on a Monday sales were slow at the small store. She had examined the chart of how many cookies were baked off every day, as well as how many were thrown away. Addison counted out nine cookies and put the rest back in their bag, back in the box. The aluminum tray was 18” by 26” and lined with parchment paper. They’re so easy and simple.Frozen pucks of chocolate cookie dough lay heaped on the baking tray. I had to perfect the recipe first and then when I got requests for more, I was fully compliant. I didn’t mind one bit making multiple batches of these cookies. Rave reviews for these sweet and soft gluten-free chocolate chip cookies that I had to bake a few more batches for the rest of my family! I get so excited (and anxious) to find out what she thought.
I left these chocolate chip cookies over at my mother’s house for her to come home to for a very sweet surprise. Whenever I can give my creations to my family and loved ones it feels so good! I usually like to leave those surprise goodies at random for my family to find. There’s also something so wonderful about cooking and baking for someone else too. Plus, when you bake something, like cookies, and give it someone as a gift, they literally can taste the love.always that secret ingredient.
The person on the receiving end knows you put thought into the gift, while you were planning it, making it, and then giving it to them. Running out last minute to buy a generic gift card or worse (a picture frame or candle!), is not the way to show your love to someone one! When you actually take the time to cook or bake for someone, your time, energy, thoughts, and love are so tangibly and intangibly true.
To me, when you give a gift to someone it should be intentional, thoughtful, like giving a piece of yourself to that person. Whether it’s birthdays, holidays, or random acts of kindness, I always use my love for cooking and baking to express my gratitude. I’m definitely one of those people who shows their appreciation and thanks through food. The chocolate chip cookie just seems so fitting as we find ourselves deep into THE cookie season and the season of joy and giving. They are such a nostalgic cookie, just evoking memories and feelings of love and hugs! I’m always up for some of my favorite quinoa chocolate chip cookies, but there is something to be said about a traditional soft, simple, warm and cozy chocolate chip cookie. Such a simple, standard, staple dessert, but there’s always a story behind everyone’s favorite. These Classic Gluten-Free Chocolate Chip Cookies are vegan, top-8 allergy-free, low in sugar, and super easy to bake! This recipe is just what you need to warm hearts and bring out the smiles! There is nothing better than a fresh soft-baked chocolate chip cookie warm from the oven.
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