Milk and Cookies
On 29th April 2014, TCSH’s Food Club hosted its first cooking class of the year and the theme was “Milk and Cookies”! The Food Club’s President, Heng Jia Hui, led her team to demonstrate the steps to mix the ingredients for the participants to follow. The room echoed with chatter and laughter as the students got more and more excited with every minute that passed by. The smell that wafted through the air as the cookies were baking was intensely wonderful and sweet. Soon, the cookies were done and ready to be taken out of the oven. We all rushed to collect the cookies, not caring that they were too hot to touch, and later scoffed them down greedily. All of us were just so hungry after a long day. Safe to say, it was pretty worth it despite our burnt tongues and chocolate smeared hands as the cookies tasted absolutely marvelous. They were crunchy on the outside and soft on the inside: a perfect combination. We were thankful for the milk to soothe our burnt mouths even though it was slightly warm. In conclusion, staying back at college on that day was worth it as we all got to make new friends and bond over some yummy food. In the end, good food plus great company has definitely made life a whole lot sweeter.
I have included the recipe here just in case any of you would like to try it at home. I know, I will! A special thank you to the Food Club for organizing the baking session and for providing us with this opportunity to meet and bake with new company.
Ingredients
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cup semisweet chocolate chips
Directions
Written by Jaspreet Kaur
Courtesy of TCSH Food Club
I have included the recipe here just in case any of you would like to try it at home. I know, I will! A special thank you to the Food Club for organizing the baking session and for providing us with this opportunity to meet and bake with new company.
Ingredients
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cup semisweet chocolate chips
Directions
- Preheat the oven to 165 degrees Celsius. Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cups at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lighted toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Written by Jaspreet Kaur
Courtesy of TCSH Food Club
