October 18, 2014 § 1 Comment
College is awesome. I think I am a fan.
However….I’ve found that first-year college life doesn’t really lend itself to impromptu baking, which isn’t quite tragic but still kind of sad. I can’t help getting excited about having a kitchen next year and being able to cook whenever, try new recipes on a whim, and bake cookies for everyone again!! (note to self: must look back on this post next year whenever I get sick of dishwashing, grocery bills, and cereal dinners)
So you can probably guess what I did over fall break, and you can probably guess it involved embracing each of my kitchen utensils, dancing with my granny apron on, and throwing fistfuls of sprinkles in the air confetti-style. Can I say TURN DOWN FOR WHAT.
Kidding…but I did bask in the opportunity to finally bake again! Before break started, I went into overdrive and prepared myself to try as many fancy shmancy recipes as possible in those four short days. Kind of pointless, because the best thing that came out of my kitchen that weekend ended up being a batch of humble chocolate chip cookies. Nothing like a chocolate chip cookie to say “congrats on surviving your first month of college and actually making a plural number of friends and not yet skipping class to take advantage of your Netflix free trial,” which of course are all completely true statements.
I put a bunch of these in a ziploc bag labeled “Emergency Cookies” and brought them to stash in the mini-freezer in our dorm. All it takes is a thirty-second spin in the microwave and Melissa and I will be thoroughly prepared for any emotional crisis that comes our way!
As for the cookies themselves, the award-winning recipe comes from The Crepes of Wrath and it’s pretty darn good. Dark chocolate chunks and a generous sprinkling of sea salt come together to create a delicious cookie with all the class of a suit-and-tie and all the comfort of your favorite onesie. Make a double batch and freeze some for all your cookie emergencies.
Chocolate Chunk Cookies
Recipe slightly adapted from The Crepes of Wrath
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, melted
1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups dark chocolate, roughly chopped (I used one with chopped hazelnuts!)
coarse sea salt, for sprinkling
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Whisk together flour, baking soda, and salt in a bowl. In a separate bowl, beat together sugars and melted butter. Add in the egg and mix, and then add the egg yolk and vanilla extract and mix until thoroughly combined.
Slowly add the dry ingredients to the sugar mixture until just combined. Fold in the chocolate. Scoop dough into roughly 1.5-inch size balls and place on baking sheet, two inches apart. Sprinkle with sea salt.
Bake for 12-15 minutes, until edges are slightly brown and the cookies are set. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack.