Chocolate Chip Cookies

Everyone is going stir crazy in their homes due to quarantine, including me! I needed to keep myself busy and my mind active, so I decided to begin baking from home. Now, I don’t have much of a sweet tooth, but I can never say no to a chocolate cookie. The softer and chewier, the better! I like to add a few extra ingredients in mine to boost the flavor and tantalize the taste buds. I promise you, make these cookies, and you’ll never use your old recipe again. I hope you like these cookies as much as I do!

Yield: 2 Dozen Cookies

Butter  15oz

Granulated Sugar 8oz

Light Brown Sugar 8.5oz

Salt 14 grams

Vanilla Extract 8 grams

Maple Syrup 4 grams

Eggs 6oz

Baking Soda 10 grams

AP Flour 1# 5oz

Cinnamon Powder 8 grams

Chocolate Chips 1# 5oz

Helpful Tips:

-Make sure your butter in as room temperature before starting this process. If it isn’t, you’ll have chunks of butter in your dough. If you need to, put your butter in the microwave for a few seconds to soften. MAKE SURE YOU DON’T MELT IT!

-To ensure a super perfect shape and uniformity, you can put your pre-scooped dough into the cooler until firm. Once firm, pop into the oven. The dough should not be frozen though.

-You can store your dough in the freezer up to a month and in your fridge for about a week.

-You can add a bunch of inclusions to this recipe as well. Add nuts, white chocolate chips, etc!

Yummy Chocolate Chip Cookies

Yummy Chocolate Chip Cookies

Method:

  1. Whip your room temperature butter and sugar for roughly 5 minutes until properly aerated. Make sure to scrape down the sides of the bowl.

  2. Add one egg at a time, scraping down the bowl after each addition.

  3. Add in you vanilla and maple syrup

  4. All at once, add in your dry ingredients and mix on low sped until all all incorporated.

  5. Add the chocolate chips and mix to incorporate.

  6. Scoop onto a parchment lined sheet try and bake at 350 F for about 10-12 minutes.

Zasha Gazder