What better way to start our culinary exploration of EarthBound, than the very first recovery item you receive: the cookie!
A favorite of little sisters and Moms alike, the humble cookie is a popular snack for travelers about to set off on a grand adventure. Most local bakeries sell these tasty treats for $7.00, but no need to despair if that price seems a little steep. It seems as if some of the more ill-tempered crows in the area have taken a liking to this particular baked good and have even been known to steal them right out of children’s hands! If you’re feeling a bit peckish, it may do you well to check in any bird’s nests you happen to see along the way, but beware of the territorial avians you could find waiting in ambush!
An admittedly more environmentally friendly option would be to simply bake the cookies in the safety of your own home and to this end I’ve compiled a recipe for your perusal. Not only will your kitchen smell delicious, but it’ll also help you to avoid all those unsightly peck marks.
Click ‘Continue Reading’ for the recipe, and happy cooking! :]
+ Tracy’s Chocolate Chip Cookies +
ITEMS
| Ingredient | Amount |
|---|---|
| Butter (softened) | 7 1/2 oz |
| Sugar | 5 1/2 oz |
| Brown Sugar | 5 oz |
| Eggs (room temp) | 2 each |
| Vanilla | 1 tsp |
| Baking Soda | 1 tsp |
| Salt | 1 tsp |
| AP Flour | 11 oz |
| Chocolate Chips | 11 oz |
EQUIP
- Stand Mixer (or, mixing bowl and whisk)
- Small Ice Cream Scoop
- Baking Sheet Pan
- Parchment Paper
WALKTHROUGH
- Set the oven to 325F
- Begin by beating the butter with the sugars until light an fluffy. Scrape down the sides of the bowl so everything stays incorporated.
- Add the eggs one at a time while mixing and then add the vanilla extract.
- In a separate bowl combine the baking soda, salt, and flour and stir with a whisk or a fork to distribute them evenly.
- Add the flour mixture to the mixing bowl all at once and resume mixing at a slow speed until no more dry bits can be seen.
- Pour in the chocolate chips (I prefer semi-sweet or dark chips as milk chocolate make the cookies a little too sweet, in my opinion) and mix briefly until they have been distributed in the batter.
- Scoop cookie dough with a small scoop and place on a parchment lined cookie sheet. Make sure to leave enough room for them to spread during baking (an inch and a half on each side should be plenty.)
- Chill the scooped dough balls in the refrigerator for about 15 minutes before placing them on the middle rack of the oven.
- Bake cookies for about 12 minutes (rotating them halfway through for an even color) or until a golden edge begins to form on the bottom.
- Remove from oven, cool and enjoy; you’ve earned it!
This recipe makes about 40 2″ cookies depending on the size of the scooper. If you don’t want to bake them all at once, scoop the remainder of the dough out into balls and place them right next to each other on a parchment-lined surface (this time you don’t need to leave room for spread) and put them in the freezer. Once frozen, dump them into an air-tight container and put them back in the freezer. The frozen cookie dough will keep for about a month and you can bake them off whenever you like! just follow steps 7-10.
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!
