The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Chocolate chip cookies are a classic recipe that comes to mind when I think of back to school. They can be made gluten-free and are super simple cookies to make. Most often, I make these with semi-sweet chocolate chips, but they can be made with any chip of your choice. They are particularly famous in my household: one will often be paired with ice cream or a cold glass of milk to satiate a late night craving.
Prep time: 20 minutes
Bake time: 12 minutes
Makes: 30-40 cookies (depending on size)
Ingredients:
1 ½ cups butter (unsalted)
1 ¼ cups sugar
1 ¼ cups brown sugar
2 eggs
2 tsp vanilla extract
2 tsp baking soda
½ tsp salt
4 cups flour
1 cup chocolate chips (or as many as you like)
Method:
- Start by preparing a baking sheet lined with parchment paper. Preheat your oven to 375 degrees.
- Then, cream the butter with a hand mixer in a large bowl.
- Add in both sugars, then mix together with a wooden spoon.
- Once mixed, add in the eggs and vanilla extract. Mix.
- Then, add the baking soda, salt, flour, and chocolate chips.
- Scoop a tablespoon of dough onto the parchment-lined baking sheet. Repeat with all the dough.
- Bake for 12 minutes.
- Take out of the oven and remove from the baking sheet. Let cool. Enjoy!
Veronica is a Staff Writer at The Cascade. She loves to travel and explore new places, no matter how big or small. She is in her second year at UFV, pursuing the study of Creative
Writing.
