This Thanksgiving might look a little different, but one thing that remains the same is the ability for an immediate family to bond and cook together. Here's a family-friendly recipe from Catalina Island Company executive chef, Roberto Hernandez, that kids can cook in the kitchen alongside an adult.
- 4 tablespoons Unsalted Butter (softened)
- 2 tablespoons Canola Oil
- ¼ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1½ cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1½ cups Semisweet Chocolate Chips
- 1 cup Pecans, Walnuts or Almonds
Baking Sheet Tray
Preheat the oven to 350°F. Take a baking pan and cover it with parchment paper. Spread the (optional) pecans, walnuts or almonds and toast for about 8 minutes until golden. Chop the nuts and let cool.
Take a bowl and the electric mixer. Add the butter, oil, granulated sugar and brown sugar and beat until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt. Beat the dry ingredients into the mixer at a low speed. Add the chocolate chips and nuts. Beat until incorporated.
Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes until lightly browned and nearly set in the center. Let cool completely. Peel off the paper and transfer to a cutting board. Cut and serve.