Angelina Witting ('22)
Chocolate Chip Cookies
On April 8, 2020, I set out on a mission: to find a great chocolate chip cookie recipe and make some delicious homemade cookies. Earlier in the week, I had made banana nut bread and triple chocolate brownies, which might I say, were immaqulate. So after sifting through (baking joke) a few sites and apps, I stumbled upon this recipe on the Tasty app. From there, I threw on my mom’s rooster apron, and got to work. After about 15 minutes, my forearms were burning, but my batter was ready to go so I put some Cling-Wrap over my bowl and slid it into the fridge. I left the batter in the fridge for about 3-4 hours and baked them. I may have overcooked the first batch a bit, but the second batch was perfect. These cookies tasted amazing and held up pretty well so they were still moist a few days later. I recommend this recipe for anyone looking for some amazing chocolate chip cookies. I hope you try it out!
- In a bowl, whisk together the sugars, salt and butter until a lumpless paste forms.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a bit before falling off the whisk back into the mixture.
- Sift in flour and baking soda, making sure to fold the mixture with a spatula until all flour has been incorporated. Be sure not to overmix the batter, which would result in the gluten in the batter to toughen resulting in cakier cookies.
- Add the chocolate chunks and fold into the batter.
- Place in the fridge, allowing for the dough to chill for at least 30 minutes. For a more toffee-like flavor and deeper color, allow it to sit overnight.
- Preheat the oven to 350°F and line the baking sheet with parchment paper.
- Scoop dough onto the parchment paper using an ice cream scooper. Be sure to leave 4 inches of space between cookies and 2 inches between the cookies and the edges of the pan.
- Cook for 12-15 minutes or until edges begin to brown.
- Allow to cool completely before serving.
Original recipe courtesy of Buzzfeed’s Tasty