Extra Special Cookies.

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Super delicious cookies baked by an insanely proud mom! Ok, so, when my 16 year old son told me he wanted to bike across America, I prayed he would change his mind and take up something less stressful for me like….gardening? cooking?….But there was no way talking him out of this. Schneur, the youngest rider out of 11 boys who joined “Investors Bank Bike 4 Friendship”, a Chabad organization that supports families with special needs children, began his journey in San Diego.

6 weeks straight, 100 miles a day (except for Shabbos) ending in Manhattan, raising money for special needs children!
So proud, so excited and so impressed with his dedication, devotion and determination.
Schneur cycled across America in honor of his 9 year old brother with special needs, and I just couldn’t wait to meet him at the finish line!
What better way to celebrate all the cyclists than to send them home made cookies with a personalized label, featuring their group photo at the start of their ride in San Diego?!
These cookies can be made into mini cookies using a mini scoop or make them super large by using the large scoop!
No doubt, these were appreciated by all, and baked with love for my son and admiration for this special challenge!
So proud of you Schneur! Your energy is inspirational!
(Schneur is in the bright red helmet:)
Package cookies in a self adhesive cello bag or even a vellum CD holder, both as pictured above.
Labels can be ordered by clicking link on home page of this blog. Evermine.com.
Look for “Vintage Burlap Large Labels” 3.5″ x 3.25″ (add photo of your choice)
To purchase cookie scoops click here:
Cookie Recipe adapted by original recipe by Smitten Kitchen
For original recipe click here:
Chocolate Chip Cookies

Makes 20 cookies, or more if you use one of these tiny cookie scoops.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) Earth Balance margarine, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1 1/2 cups (200 grams) semisweet chocolate chips

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour, then mix them into the batter. Mix in the chocolate chips.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

2 Responses

  1. Chana, those boys did an extraordinary thing for a great cause. We were extremely honored to have had them stop over at our place and host them at our home. I don’t only read about one special son, I had the privilege to meet another special son of yours.

    You should have lots of Nachas from both, Shneur, Chaim Baruch and all the other children.

    Kol Tov,

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