Baker’s Dozen


A baker’s dozen. Anyone know what that means? 13. A dozen plus 1. I always thought the extra was for the baker to eat, hence the name. But I did some research and found out that is comes from the Medieval Ages when bread was a daily staple of life. Well, it still is, duh 🙂 In those times, though, a baker would be severely punished if he was caught cheating his customers of a full dozen. The practice of giving 13 instead of 12 ensured the bakers that they were giving more than enough and would not be fined.

Today, I decided to bake some chocolate chip cookies! I love to always have a baked good in the house. I have a recipe that is super easy and the perfect amount if you are not wanting a ton of cookies. I actually got 15 cookies, but if you make them big enough, you’ll get 13, or a bakers dozen 😉 So, here we go!

What you will need: 

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
5 tablespoons unsalted butter at room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup semi-sweet or milk chocolate chips

In a bowl, whisk together the flour, baking soda and salt. Set aside. In another bowl, beat together the butter and both sugars until creamy. Add in egg and vanilla and beat until smooth. Add in the flour mixture and beat until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and drop cookie dough by spoonfuls. Bake for 9-11 minutes. Enjoy!



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