ROISIN’S CHOCOLATE CHIP COOKIES
I am a vagabond. In 2022, I considered ten different countries my home. Although I was alone in most of them, and could barely communicate with the natives, I never felt fully alone. I was able to connect with everyone I stayed with through baking. Even when my backpack was bursting with my clothes as I boarded onto overnight trains, barely able to keep my eyes open, I was sure to have my recipe for my chocolate chip cookies. My recipe has taken years to develop, but it has been proven delicious by hungry people around the world. So, finally I want to allow everyone to have a taste: Roisin’s Chocolate Chip Cookies
½ cup of dark brown sugar
¼ cup of granulated sugar
½ cup of Kerrygold butter
1 large egg
1 tablespoon of vanilla extract
1 ¼ cups of all purpose flour
Dash of kosher salt
Dash of baking soda
4 bars of Cadbury Dairy Milk chocolate roughly chopped
- Preheat oven to 380 degrees.
- Whisk together the sugars in a bowl.
- Add the room temperature butter into the bowl and cream with the sugars. Make sure to do so until the ingredients are fully combined.
- Add the egg in with the rest of the ingredients and whisk until the color has lightened. The consistency should be fluffier. Then add in the vanilla and whisk to combine.
- Option to use a sieve to add the flour, salt, and baking soda into the bowl. If not using a sieve, simply add the dry ingredients on top of the wet. Add the chopped chocolate and then use a rubber spatula to mix.
- Let the dough chill in the fridge until firm enough to form into balls, around 30 minutes.
- Take the dough out of the fridge and make into balls the size of a large walnut. Stagger the balls of dough onto a baking sheet lined with parchment paper.
- Bake for about 13 minutes, or to your liking.
- Let cool on the baking sheet for a few minutes and enjoy!