The Most Delicious Cookies Ever/ Welcome To My Blog

Welcome to Sunny Bakes! On this blog I will be showing you all of my recipes for the most delicious desserts I have ever made. I love baking, and trying new recipes. I know it can be frustrating, and at times you follow the recipe exactly, and then you take it out of the oven and your dessert looks nothing like it did on the picture of the recipe you followed. However, when it turns out perfectly, you fill up with joy (or at least that’s how I feel). Anyway, the first dessert I ever made, or at least the first one I remember, was chocolate chip cookies. They were always so delicious and easy to make. The other day, I was scrolling Youtube, and I found a new cookie recipe I ended up LOVING (and so did the rest of my family). I decided to start off my new blog with a recipe I know you will love, and is very easy to make.  All the credit goes to Tasty (go check them out!); and here is the link to the video: https://www.youtube.com/watch?v=3vUtRRZG0xY .

Here is the recipe and I really hope you make them because they are SO GOOD! This will make 12 cookies.

Ingredients:

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (I personally used milk chocolate chips but you can use whatever you would like!)

PREPARATION

1. Preheat oven to 350°F/180°C.
2. WASH THOSE HANDS!
3. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. (I suggest whisking for about three minutes)
4. Whisk in the egg and vanilla, beating until ribbons fall off the whisk.
5. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much because this will cause the gluten in the flour to toughen which will result in “cakier” cookies. (If you skip sifting the flour, they will NOT turn out the same way. DO NOT SKIP THIS STEP!)
6. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. (I really suggest chilling it overnight. Like the recipe says, it will give it a much more intense flavor. Do not put them in the freezer, just let them chill overnight in your fridge). The longer the dough rests, the more complex its flavor will be.
7. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. You don’t have to use an ice cream scooper, however, the recipe suggests it because it will make the sizes very even, which is what you want.
8. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool for about five minutes, and enjoy!

TIP: The first time I made these they looked raw on the inside. If this happens to you, don’t panic! Cut a very small slit in the middle of the cookie and bake for about three more minutes. If this keeps happening, just keep baking for three minutes at a time. Remember, baking takes patience and practice. If you feel as though your cookies did not turn out the way you wanted them to, make another batch! Keep trying, and don’t give up!