I love baking, but I don’t have an oven of my own…at least not yet. Actually, it’s not just an oven but an entire kitchen that I aspire to have in the near future. You see my husband, David, and I are currently living with his mom. It’s actually pretty common here in the Philippines, where I am from, to continue living with your parents for a few years after you get married. It gives you a chance to save a little more and, for many parents, it’s a way to hold on to their kids a little while longer (so the arrangement can actually be mutually beneficial for the couple and for the parents they stay with). Anyway, I am veering away from the topic. So, back to my non-existent kitchen. I am sure those of you who enjoy baking and cooking know the value of having your own kitchen–a kitchen that caters to your personal wants and needs. So sometimes working in someone else’s kitchen can feel a little restricting and, therefore, a little less enjoyable. Because of my hesitation to work in the actual kitchen of the house, I have taken to baking in my bedroom–yes, my bedroom. In one corner of the room, David and I have a 4-tier shelf where our coffee maker, electric kettle, toaster oven and microwave all have their own special place. Among the said appliances, the toaster oven is my absolute favorite. It’s a 16-L 3D oven that my parents’ gave us as a gift. Sure, I’ve toasted bread and heated food in it, but way more than that, I’ve made some pretty good brownies, banana bread, cupcakes, cheesecakes, pies and ,most recently cookies, with it.
I tried this recipe for chocolate chip cookies from browneyedbaker.com, with some minor adjustments:
Chelle’s Soft & Gooey Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips
1. Preheat oven to 375 degrees.
2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.
3. Combine flour, baking soda, and salt in a small bowl and set aside.
4. Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.
5. Refrigerate dough for 15-30 minutes.
6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.
7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.
I don’t like my desserts too sweet so I only used 1/2 cup of granulated sugar. Actually, even with the reduction, the cookie still came out a bit too sweet for my taste, so I think I’ll just use 1/4 cup of granulated sugar next time. I kept the measurement for the brown sugar as is. Also, since I used my toaster oven, I didn’t bake the entire batch. I baked a dozen cookies in two batches of 6 at 190 degrees celsius for around 14 minutes. I kept the rest of the cookie dough in the freezer and I am looking forward to making batches of freshly baked chocolate chip cookies in the next few days. Yum!