Sometimes, the only thing that will hit the spot is milk and cookies. Jon loves chocolate chip and I love frosted sugar, so off to the store he went yesterday evening to gather the appropriate ingredients. I am not much of a baker, so the appropriate ingredient for me was a tube of pre-made sugar cookie dough. (Although I did make the frosting.) Jon, on the other hand, likes to make his from scratch.  His favorite part of the baking process is taking the leftover chocolate chips and eating them on a spoon with peanut butter!

Nothing makes the house smell better than freshly baked cookies!

Ghirardelli Chocolate Chip Cookies

• 2 1/4 cup unsifted flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups Ghirardelli 60% Cocao Bittersweet Chocolate Chips

Preheat oven to 375. Stir flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

The beast that makes it all possible- best investment ever!

Stacks and stacks of sugar cookies!

Butter Icing

• 2 cups confectioners’ sugar
• 2 1/2 tablespoons cream
• 4 tablespoons butter
• 1 teaspoon vanilla extract

In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners’ sugar. Remove from heat, and beat with an electric mixer until thick and smooth.

*Note, if you intend to put sprinkles on your cookies, this is not the frosting to use. It hardens too quickly, which I discovered much to my dismay when my sprinkles simply rolled off.