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!

Preparation:

1. In a bowl, whisk together the sugars, salt and butter until a lumpless paste forms.
2. 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.
3. 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.
4. Add the chocolate chunks and fold into the batter.
5. 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.
6. Preheat the oven to 350°F and line the baking sheet with parchment paper.
7. 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.
8. Cook for 12-15 minutes or until edges begin to brown.
9. Allow to cool completely before serving.

Original recipe courtesy of Buzzfeed’s Tasty