I started getting Paxton involved with cooking with me even though it takes a little longer and I have to prep everything beforehand. But he loves to help and gets so excited so I try to have him help with simple tasks. Mostly dumping the ingredients into a bowl or mixing everything together.
I finally captured us cooking! This is our first of many videos. I’m no pro at editing so I’m learning as we go along this journey. I actually shot this video on my iPhone and edited it in inShot!
We made chocolate chip cookies and I measured everything before hand and organized them into their own bowls so he can dump the ingredients into the mixing bowls. My biggest tip when getting your kids involved in the kitchen, do it first thing in the morning while they are still in a good mood or after their nap (if they still nap). I find baking to be easier since you can measure everything out and they feel more involved.
When Paxton is not at daycare, he’s either at home with me and his baby sister or at his grandparents house. So when he’s with me, I try to keep him busy. It’s been hard with a 5 month old who always needs my attention so I have to time it right when she naps. Luckily the baby can either play on her activity gym or is napping so I can prep the ingredients and get Paxton to help me in the kitchen.
CHOCOLATE CHIP COOKIE RECIPE INGREDIENTS 2 1/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon of salt 2 sticks (1 cup) unsalted butter 1 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg plus 1 egg yolk 1 1/2 teaspoons vanilla extract 1 tablespoon plain greek yogurt 3/4 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup dark chocolate chips Coarse sea salt for sprinkling INSTRUCTIONS Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes. With a mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!) Bake the cookies for 10 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.