Chocolate Chip Cookies

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet or milk chocolate chips

Instructions:
1. Heat oven to 325 degrees F.
2. In a medium owl mix together flour, salt, and baking soda.
3. In a separate large mixing owl eat the butter and sugars together with an electric mixer until well blended. Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined. Gently stir in the chocolate chips. The dough will be soft.
4. Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.

For this recipe I followed the directions exactly. The mixing method that was used to make chocolate chip cookies was muffin method. When making the cookies I used the muffin mixing method. This process was very similar to the process that was used in class the week before. The preparation method affected my product by making the cookie in the end very chewy and soft.

The appearance of the chocolate chip cookies were lightly golden brown on the edges. The taste of the cookies were very sweet and savory, The texture made it even better, as it was soft and chewy with slightly crunchy edges. The aroma of the cookies gave a festive feeling. The cookies had a slight smell of vanilla and chocolate.

I would make this recipe again for chocolate chip cookies. They turned out exactly how I like them. Not to soft and not to crunchy. From this experience I learned how important the baking time for cookies was. As the size of the cookies sometimes varied from tray to tray and so the time would either be longer or shorter.

Damara Theis, 1st