After a long week of classes and exams, I always end up feeling stressed. My teammates and friends will be the first to admit that I am not fun to be around when I’m feeling stressed. One of my favorite things to do to relax on the weekends is to bake. (My floormates definitely agree!)
The first thing I do is climb up on a chair to bring down my box of baking supplies, which Soccer Mom got me for my birthday back in September. Right now, cookie sheets and racks are overflowing out the top of it. I literally begin to feel a sense of relief when I pull the bowls, spoons, measuring cups, and timer out. Why? Because they’re PINK, of course.
Who doesn’t want pink bowls to cook in?!? (Rhetorical question.) My mom found these KitchenAid supplies and knew that I just HAD to have them. They’re from the Cook for the Cure collection and they’re just so stinking cute.
My favorite is definitely the timer. Considering the fact that the oven in our common room is ancient (no, seriously!) a timer is absolutely necessary. I miss the convection ovens at home! I always have to turn the sheets half way. Otherwise, I’ll have half a batch of crispy cookies and half a batch of dough.
I have this thing where I like to bake all the cookies before letting anyone touch them. Unfortunately, the people on my floor and I don’t see eye to eye. The cookies spend less than 20 seconds on the racks. And a good fourth of the dough gets eaten before it even sees the inside of the so-called-oven.
I’m going to include Soccer Mom’s recipe for Chocolate Chip Cookies. They’re the best out there. No, really, they are.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco (the sticks of Crisco are perfect!) PS you HAVE to use Crisco. Nothing else.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz) chocolate chips
NO NUTS… YUCK!
Preheat oven to 375º F
Combine flour, baking soda, and salt in a bowl and then set that aside. Mix the Crisco, granulated and brown sugar, and vanilla together. (Really mix the Crisco well. It should be creamy.) Add eggs. Slowly add in the flour mixture. Here is where I recruit a strong boy to mix it all the together. Then add the chips.
I think a cookie dough scooper (it looks like a mini ice-cream scooper) is imperative for perfectly round and even cookies. Plus, it keeps your fingers clean! For smaller sheets, make 3×3 rows of dough and for larger 3×4.
Bake for 9-11 minutes. I recommend checking half-way through to make sure they’re cooking evenly. Remove from oven and let cool completely.
Happy Baking 🙂