By: Taylor Waldron
Welcome back, friends! We’ve made it to 2021. To be honest, I wasn’t totally sure if we’d make it in one piece. I’m so excited to start the spring semester because we’re just that much closer to summer break and for me, I’m embarking on my final semester at IU South Bend.
I haven’t felt much like cooking at all in the last few months. It’s been WAY too easy to order delivery or grab fast food on the way home from work, plus I’ve convinced myself that local restaurants NEED me to order multiple times a week for them to survive. Bottom line, I need to start cooking again.
I know not everyone shares the same feelings about cooking, but I think for many, it’s a form of stress relief and refocusing. It’s been a hard year–emotionally, socially and academically. Cooking gives me a chance to step back, focus, and actually do something that’s going to keep me sustained so I can trudge on through all of my work.
While this week I didn’t cook anything extraordinary, I took some time to bake cookies after a long day. Something as simple as looking to Pinterest for a solid chocolate chip cookie recipe can really turn things around. Better yet, baking cookies with a friend or partner can get you some of that much needed social reconnecting as well. Anyone else seriously lacking social skills after not seeing anyone for months?
I’m a huge fan of chewy chocolate chip cookies, but my baking partner is more of a thin and crispy guy. Because I’m not overly attached to the idea of a chewy cookie, we went with a recipe for the ‘perfect’ thin and crispy cookies. This recipe comes from Tess Arias at handletheheat.com. We loved the way these cookies came out, and I definitely plan on making them again. The instructions are quick, simple and straightforward.
I encourage you that next time you’re feeling exhausted, overwhelmed or just snacky you’ll consider baking something comforting. Happy baking!
Thin and Crispy Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: about 20 cookies
Recipe by Tessa Arias
- 1 1/3 cups (169 grams) all-purpose flour measured correctly
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (67 grams) packed light brown sugar
- 2 tablespoons light corn syrup or golden syrup (helps with the browning, not necessary if you don’t already have it)
- 1 large egg
- 1 tablespoon milk (any kind)
- 2 teaspoons vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
- Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don’t worry if the dough isn’t perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
- Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.