A cookie a day keeps the monsters away. Haha, yes, it’s true! Oh, the joy of eating freshly baked, moist, warm cookies. Thinking about it alone makes you drool. Whether it’s chocolate chip, oatmeal, vanilla, butter, sugar, chocolate or the classic cookie, one bite will put a smile on your face.
You can never really have just one cookie. That’s because they taste so good. If you’re one of those who eat cookies like your life depends on it, there’s nothing to be ashamed of. Taking notes from Cookie Monster in Sesame Street finally paid off I guess.
A combination of simple ingredients, a little bit of mixing, about fifteen minutes and ta-dah! You have yourself a well-deserved treat. Crispy on the outside and chewy on the inside. Go on, enjoy yourself. Let’s make some cookies!
Ingredients
274g All-Purpose Flour
250g Unsalted Butter, softened
150g Milk Chocolate, cut into chunks
150g Light Brown Sugar
150g Granulated Sugar
1 Medium Egg
1 tsp Vanilla Extract
1 tsp Baking Soda
½ tsp Salt
Step 1
Preheat the oven to medium heat. In a mixing bowl, sift the flour, baking soda, and salt. This will aerate the dry ingredients, which will give you fluffy cookies. Whisk for 30 seconds to combine.
Step 2
In another mixing bowl, preferably large, mix the sugars and softened butter with an electric mixer on medium speed. Or mix with a spoon for 1 minute.
Step 3
Beat in the room temperature egg into the creamed butter and sugar mixture. Add the vanilla extract and mix until smooth. Stir in flour mixture until blended. Fold in the flour gently with a light touch. At this point, your dough will be stiff. Stir in chocolate chunks.
Step 4
Scoop the dough with a tablespoon or ice cream scoop and drop it on a baking sheet lined with parchment paper. Space them to be 2 inches apart. Bake for 8 minutes or until light brown. The best way to get them evenly cooked is to check one cookie from the middle of the baking sheet and one from the edge for doneness. Remember, the centre of the cookie will be soft. To help cookies cook evenly, rotate the baking sheets. Store them in an airtight container.
This recipe makes about 48 cookies, enough to enjoy during the weekend.
