chocolate chip cookies
Madeline Finney
Baking has always been a love language of mine, whether I was making cake, bread, brownies, or cinnamon rolls. Though my favorite thing to bake has always been cookies. I’ve made a bunch of different types of cookies, like peanut butter, oatmeal raisin, oatmeal chocolate chip, and snickerdoodles, but baking chocolate chip cookies is my favorite. I use it as an escape from reality when school gets difficult and I need a break or an excuse to procrastinate the pile of work I have to do, or if I’m just bored in general. I’ll take over the kitchen and connect my phone to the speaker, playing whatever music I’m feeling like at the moment. Whether it’s a playlist with a bunch of different songs, or an artist that I’ve been listening to a lot at that time. It could be Taylor Swift, Suki Waterhouse, Ariana Grande, Harry Styles, Ethel Cain, or anyone else.
I’ve experimented with different cookie recipes, but there’s one that I always find myself coming back to. I remember the first time I made these cookies. It was a day when we didn’t have any butter because my parents were at the grocery store, so I had to search for a recipe that didn’t use any. I could’ve waited for them to get home with butter, but in my opinion, the best time to bake is when you’re home alone. Your music can be louder and there’s no one walking around the kitchen looking for a snack, or trying to steal some cookie dough. I kept finding ones with substitutions that we didn’t have either, but then I found one recipe that used a smaller amount of canola oil instead. I decided to give it a try, and those cookies have been my go-to recipe ever since. I made them when I had friends over for a movie night, when I was on the way to a concert in Montreal with two of my friends, and I make them almost every other week for my family to snack on. Another reason why these cookies are so important to me is that I’ve used them to spend more time with my younger sister. Her and I have spent afternoons baking them, and while it’s more of me doing the baking and her sitting there, it’s always fun. I often prefer to bake alone, but she’s my one exception.
The time spent baking and sharing the cookies with my family and friends is why they have become so important to me. Not only do the cookies actually taste good, but there are so many different memories surrounding them that makes this recipe so special to me. I hope to keep this recipe with me and to share it with different people I will meet throughout my life.
I’ve experimented with different cookie recipes, but there’s one that I always find myself coming back to. I remember the first time I made these cookies. It was a day when we didn’t have any butter because my parents were at the grocery store, so I had to search for a recipe that didn’t use any. I could’ve waited for them to get home with butter, but in my opinion, the best time to bake is when you’re home alone. Your music can be louder and there’s no one walking around the kitchen looking for a snack, or trying to steal some cookie dough. I kept finding ones with substitutions that we didn’t have either, but then I found one recipe that used a smaller amount of canola oil instead. I decided to give it a try, and those cookies have been my go-to recipe ever since. I made them when I had friends over for a movie night, when I was on the way to a concert in Montreal with two of my friends, and I make them almost every other week for my family to snack on. Another reason why these cookies are so important to me is that I’ve used them to spend more time with my younger sister. Her and I have spent afternoons baking them, and while it’s more of me doing the baking and her sitting there, it’s always fun. I often prefer to bake alone, but she’s my one exception.
The time spent baking and sharing the cookies with my family and friends is why they have become so important to me. Not only do the cookies actually taste good, but there are so many different memories surrounding them that makes this recipe so special to me. I hope to keep this recipe with me and to share it with different people I will meet throughout my life.
Recipe & Instructions
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¾ Cup Vegetable/canola Oil
2 Eggs (large) ¾ Cup Brown Sugar (packed) ¾ Cup Granulated White Sugar 1 Teaspoon Vanilla Extract 2 ¼ Cups All Purpose Flour 1 Teaspoon Baking Soda ½ Teaspoon Salt 1 ½ Cups Chocolate Chips 
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1. Start by mixing your oil, eggs, brown sugar, granulated white sugar, and vanilla in a large mixing bowl, using either an electric mixer or whisk to make sure there are no lumps and it’s smooth.
2. In a separate bowl mix together the flour, baking soda, and salt, and then slowly combine it with the other bowl. Do this while the mixer is slowly mixing to ensure that the dough is properly mixed together. 3. After that, add in the chocolate chips. The recommended amount is 1 ½ cups, but you can also do however many you want, just make sure to not add too many or else they won’t mix into the dough. 4. Cover the bowl with some saran wrap and let it chill in the fridge for at least one hour to prevent the cookies from spreading while they bake. 5. Preheat your oven to 375 degrees. 6. Use either a non-stick baking sheet, or put parchment paper onto a regular baking sheet and scoop out approximately one tablespoon of cookie dough. Leave enough room between each ball of dough for them to spread a little bit, and then place in the oven for 10 minutes, or until the edges of the cookies are golden brown. Don’t keep them in until fully cooked because they continue to cook a little while cooling off, and you might overcook them. 7. Let the cookies cool down for 5-10 minutes, and then use a spatula to transfer them onto a cooling rack.
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