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Here are mine before I placed them in the oven. Bake for 12-15 minutes (I rotated mine halfway, like after 6 min to be on the safe side and make sure they bake evenly), or until the edges have started to barely brown.Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.The longer the dough rests, the more complex its flavor will be. For a more intense toffee-like flavor and deeper color, chill the dough overnight. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes.This will cause the gluten in the flour to toughen which will result in cakier cookies. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much.Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.4 oz dark chocolate chunk, or you preference.4 oz semi-sweet chocolate chunk, or milk chocolate ( 113 g, I used chocolate chips and used like 80 g – 100 g because I want to save money hehe).½ cup butter, melted ( 64 g, I just microwave mine for 30 sec).However, I’ll include the exact conversion of cup to grams in red (for convenience for others out there, because I couldn’t find measuring cups when I made mine and only had a scale) according to the original recipe and you can adapt to your liking. for sugar, I added about 20 g less for both granulated sugar (45 g) and brown sugar (75 g)) because I don’t like my cookies to be too sweet. However, I ended up with more, which is awesome):įor the ingredients, I adapted mine a bit (e.g. For a written version on their site, click here. To access the original recipe on Tasty’s video, click here. I basically copied and pasted the main parts of their recipe below with pictures from my own experience, but for reference, you can access their links. But for DIYs that end up with a product where you get more out of it than you originally started out with, or those that start from scratch, I am TOTALLY down for! Anyways, enough of my spiel, and let’s get right into the recipe! So I thought, screw this, I’ll make my own! I used to hate DIYs because I thought a lot of them tended to be lazy and not-so-affordable. pouches with a pocket, pants with pockets, chewy cookies, etc.). In other words, very few things out there on the market fit the requirements of what I want, even though it seems to be something that can be incorporated so easily at an affordable price (e.g. In fact, I mean the reverse, just a simple basic item with a little more function. When I say customize, I’m not pointing to anything fancy. Because as a student and also a picky person, I’d like to save some dough (in this case, a pun for cookie dough ahaha…), but mostly because I like to customize things. I’ve been on a DIY roll lately as I see now, scrolling through my last few blog posts. Very time-saving and holds my attention-span enough so I won’t feel tired after waiting for the butter to reach room temperature! But OMG, thank you Tasty! The recipe was so simple, I thought it would probably be too good to be true but it worked out exactly how I wanted a cookie to look and taste like and matched their outcome in the video quite accurately.īest of all, I don’t have to use room-temperature butter, I just needed to use melted butter. They were either too liquid-ey and became pancakes, too rock solid, or too cake-y and never spread out. I figured, during the winter break, since I have time, why not just do it? Now, ever since I was a student in high school, I’ve tried making cookies, which seem like the easiest thing one can make for starters, but have never succeeded for some reason. 1-2 min long) but never seem to make them.

I always watch Tasty videos on Facebook or on YouTube, a channel featuring quick videos of cool looking recipes (e.g. To check out how I made them, refer to one of my previous posts here Haha, I’m featuring my polymer clay characters at the front ’cause I still can’t get over them and also because they’re quite fitting for the subject of this post.