The News of The Blake School Since 1916

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The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

Minneapolis


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Small Batch of Cookies, Don’t Waste Key Ingredients

Difficulties of splitting recipes are avoided with this recipe
The+cookies+after+they+had+cooled
The cookies after they had cooled

My go to cookie recipe is the one on the back of the Nestle Tollhouse Chocolate Chip bag. I live and die by this recipe; it has never turned out badly for me, but it makes about 60 cookies. I usually freeze some of the dough, but making that much dough can be a lot of work, and right now especially I don’t want to be using a lot of key ingredients like flour, butter, and sugar if I don’t have to. My initial reaction to this idea was to just halve the recipe, but that would still make 30 cookies, and splitting the recipe into thirds when there are measurements like ¾ cup of sugar and 2 ¼ cups of flour is near impossible. So, I did some digging and found this recipe that supposedly makes 8 cookies. 

 

Ingredients:

½ cup + 1 tbsp. all-purpose flour (spooned and leveled)

¼ tsp. baking soda

¼ tsp. salt

¼ cup unsalted, softened butter

¼ cup light brown sugar (lightly packed)

2 tbsp. granulated sugar 

1 egg yolk

½ tsp. Vanilla extract

⅓ cup chocolate chips (I used butterscotch chips)

 

Instructions:

  1. Preheat the oven to 350°F.
  2. Mix together the butter, brown sugar, and granulated sugar in a bowl until the mixture is smooth. Add the egg yolk and vanilla extract and mix until fully combined. It was a little tricky to get just the yolk into the bowl, so I had to enlist some help from my mom. She just cracked an egg into a separate bowl and then used a spoon to scoop out the yolk. 
  3. Add in flour, baking soda, and salt, mix until fully combined.
  4. Fold in the butterscotch chips, chocolate chips, M&Ms, or whatever you’re using. 
  5. The original recipe says to put your dough in the freezer for 10 minutes so that they don’t spread as much, but I decided not to do that. 
  6. Scoop out the dough into a cookie sheet. Mine were about 1 tablespoon of dough each. 
  7. Bake for about 10-12 minutes; mine were in the oven for about 12 minutes. I left them to cool for about 10 minutes.

 

Overall, I would say they turned out pretty well. The ones on the edges of the pan were definitely a little crispy, and these cookies spread a lot more than the Nestle Tollhouse cookies do, so I see why the directions said to put them in the freezer. I was actually expecting them to be pretty small considering that each cookie was only about 1 tablespoon of dough, but they turned out pretty big. Also, I ended up making 10 cookies instead of 8 like the recipe said. I’m definitely going to make this recipe again, and next time, I will put the dough in the freezer to see how they come out different, and I will leave them in the oven for 10 minutes instead of 12.

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About the Contributor
Noor Naseer, Editor Emeritus
Hey! I’m Noor, I’m a senior, this is my second semester as an Editor-in-Chief, and I'm currently a features editor. I've edited News, Sports, Sci-tech, Front, and Opinions and became a Managing Editor my first semester last year. I started writing freshman year and have loved it ever since. My favorite part of Spectrum is doing interviews because I feel like they’re such unique opportunities to interact with people you otherwise never would. Outside of Spectrum, I enjoy napping, hanging out with friends, and smoothies.

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