Can I just say, infant sleep training is not for the faint of heart. I’m probably taking longer with each stage because once he masters one part, I just want to sleep at night so I am hesitant to move on to the next stage. We’ve only been working on it for a week and the first stage is getting baby comfortable with sleeping with his arms outside the swaddle. I may be starting a bit too early, we will see. Most blogs and experts recommend sleep training not begin until after 4 months old.
I decided to start a little early because Landon kept waking up in the middle of the night fighting to get his arms out of the swaddle. Last week I started swaddling 1 arm outside and it took 2 days for him to be used to it and back to his regular sleeping pattern. Thursday, I started keeping both arms outside the swaddle. You would think going from zero to 1 would be much harder than 1 to 2, not the case. We are on day 3 and he seems to be getting more comfortable with it but even so, his naps are still short and he woke up 4 times last night. Let’s see how this goes…
Anyway, time for a tried and true classic! I have been searching for the best chocolate chip cookie recipe I could find, and, after weeks and weeks of excruciating (sorry, not sorry) recipe testing, I think I finally nailed it. These cookies have tons of chocolate chips and are perfectly soft and chewy! Since perfecting this recipe, I think I’ve made about 6 dozen…oops.
Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 tsp pure vanilla extract
2 large eggs
1 bag chocolate chips (I used milk chocolate)
1. Preheat oven to 375°F and line a baking sheet with parchment paper or a baking mat.
2. In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down the sides of the bowl as necessary. Mixture may look lumpy.
4. With the mixer on low speed, slowly add the bowl of dry ingredients and until mixed. Lastly, mix in the chocolate chips.
5. Drop spoonfuls of batter onto the baking sheet. Mine were about 2 tablespoons each.
6. Bake for 8 minutes until edges are golden brown (baking time will depend on oven). Let cookies cool on baking sheet for a few minutes before transferring to a cooling rack.