Baking Cookies with Joel

(Searcy LP) What a time to be alive. What a time to bake chocolate chip cookies! I like to eat a lot so I go big or not bake at all.

Joel’s Jumbo sized cookies.

These oversized cookies are chewy and thick. Mainly rely on melted butter and extra egg yolk to keep the texture soft. They are best served warm from the oven but will retain their texture even when cooled. First thing first pre-heat the oven to 165 Celsius degrees. Whisk the dry ingredients first – flour, baking soda and salt in a medium bowl. With an electric mixer or hand, mix the butter and sugar until throughly blended. Beat in the yolk, egg and vanilla until combined. Spoon the dough and drop them on baking sheets. Each dough ball is about 2 and 1/2 inches apart. Bake until the cookies are light golden brown and the outer edges start to harden and yet the center are still soft and puffy about 15 mins to 18 mins. Cool the cookies on the sheets and removed the cooked from the baking sheets.


2 cups plus 2 tablespoon of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 stick unsalted butter (melted and cooled until warm)
1 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoon vanilla extract 1 to 1 1/2 cups of semi sweet chocolate chips

I gather all the ingredients I will use for my meals. After I have all my ingredients, I get out the tools and begin the masterpiece. I find all my recipes from the internet and cook whatever I find different from the norm or even exotic to say the least. When I’m preparing my food, color and texture is very important part of the cuisine, so make sure that even the smallest detail is perfected as if I were to sell my gourmet for large bills. Even though I’m all chef wannabe at the end of the day I not only enjoy seeing my final product but the feeling of accomplishment and satisfaction, knowing that having a well balance nutrition can be fun, healthy, and entertaining.


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