My Anxiety Cookie

Hi everyone! I decided to post the absolute recipe that I have been making for numerous periods. Many of you might guess that this is a very ordinary recipe but mine is remarkable. Why is it remarkable? Because I prepared them with devotion! Yes sounds ordinary but it is made out of love. Since I cherish my family so extensively particularly my two beautiful daughters my cookies are their favourite. I promised myself before I got married that I will make sure that whatever I serve my family should be homemade. Why did I say that my cookies are brought in out of love? Because I have PTSD acquired when I faced an ordeal back in 2017 when I gave birth to my second child and began a year after when I encountered a lot of stresses and a misdiagnosed appendicitis which almost steered me to another ordeal. They are made out of love because my love for my children is bigger than my apprehension and so the fight between the two...it was love that wins.

My cookies are special because I made them out of an anxiety attack! Whenever I feel frantic, my subconscious mind would warn me and automatically bake cookies. And with that, I was equipped to cultivate something valid and also therapeutic and that's where love takes over. I discovered this recipe from Professional Baker Chef Anna Olson but I made some revisions according to my family's liking. Appreciation for noticing my short story, here's my recipe for my tremendous chocolate chip cookies.

Extraordinary Chocolate Chip Cookies

Ingredients:

• 1 stick/ 1/2 cup of unsalted butter (softened)
• 1/2 cup of brown sugar (personal preference 2 tbsp Maple Syrup)
• 1/2 cup of white granulated sugar
• 1 egg
• 1 tsp of vanilla
• 1 1/4 cup of All-Purpose Flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp Cornstarch (adds that chewiness in the cookie)
• 1 cup chocolate chips of choice

Procedure

1. In a stand mixer or by hand, mix softened butter, brown sugar and white sugar until well combined and creamy
2. Add the egg to the butter mixture
3. Add in vanilla flavour
4. Combine and sift all the dry ingredients
5. All-purpose flour, salt, baking soda, and cornstarch
6. Mix well until no more lumps but don't over mix because it might develop a gluten
7. Lastly, add in the chocolate chips

Tips:

• I prefer to scoop the cookie dough in a 1-inch ice cream scooper and roll it by hand for that smooth texture.

• I store the cookie dough in the freezer for at least two hours or overnight (so I make them at least the day before or just when we need some cookies) to avoid flat cookies because the butter in the cookie dough helps it set it into a perfectly round shape when baked.

• If you don't have any brown sugar in the kitchen you can replace it with molasses or 2 tbsp of maple syrup or honey or any kind of sweetener that can give moisture to the dough.

• If you want brown cookies just like in the stores, you can melt the butter and brown it but avoid burning it before mixing in the other ingredients

Let me know your opinions about my recipe and if you have attempted them. Feel free to comment down below. Enjoy!