Having a PASSION for baking means having a deep and enthusiastic love for the art and practice of baking. It involves a genuine interest in creating delicious baked goods. People with a passion for baking often find joy and fulfillment in experimenting with recipes, trying new techniques, and sharing their creations with others. This passion can be driven by a love for the sensory experiences of baking, such as the aroma of freshly baked goods, the tactile nature of working with dough, and the satisfaction of producing something delightful to eat. Overall, a passion for baking is a strong and positive emotional connection to the act of baking itself.
Some of the pastries I enjoy making are coffee crumble cakes, sticky toffee date pudding, various cheesecakes, pies and tarts, and variety of cookies. However, the most simpliest yet delicious treat my family absolutely loves is the classic chocolate chip cookie. One of my favorite recipe for Chocolate Chip Cookies is by Sally McKenny of Sally's Baking Addiction.
Chocolate Chip Cookies
Recipe by Sally McKenney
Ingredients:
2 1/4 Cup All-Purpose Flour
1 teaspon Baking Soda
1 1/2 teaspoons Cornstarch
1/2 teaspoon Salt
3/4 Cup Unsalted Butter, melted and cooled for 5 minutes
3/4 Cup Packed Light Brown Sugar
1/2 Cup Granulated Sugar
1 Large Egg + 1 Egg Yolk, at room temperature
2 teaspoons Pure Vanilla Extract
1 1/4 Cup Semi-sweet Chocolate Chips or Chunks
Instructions:
Mix the dry ingredients (AP Flour, Cornstarch, Baking Soda, and Salt) together. Set aside.
In a medium bowl, mix the wet ingredients. Whisk butter and sugars until smooth, before adding the eggs and vanilla extract.
Combine dry ingredients with the wet ingredients to form cookie dough. Gently fold in the chococate chips into dough.
Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. Highly recommend to chill overnight for less spreading.
When ready to bake, remove dough from refrigerator and allow to soften for 10 minutes.
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
Roll tall balls of about 3 tablespoons (extra-large cookies) or 2 tablespoons (medium to large cookies). Place 8-9 balls of dough onto the baking sheet.
Bake cookies about 12-14 minutes or until the edges are very lightly browned. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
