A couple weeks ago, I finished my first year of college. It feels good to know that I have made it through a year of college, but by the end I was ready for summer break. I had a nice three day weekend and then jumped right into working my summer job. I am working a Mrs. Gerry's Kitchen in a town near us.
Mrs. Gerry's is a food company that makes salads and sides - like potato salad, coleslaw, pasta salads, and much more. As a summer worker, I am just out on the factory floor. So far, all I have done is worked in retail where I box the products and stack the boxes on pallets to be shipped out (and, for two short times I have worked in veggies where I cut vegetables). We were told that each day we will be working in a different area of the factory, but that hasn't been the case for me.
This job is factory work - which motivates me all the more to go to college, and do well, so that I am not working in a factory in my life. The work isn't super fun, but this job is in the food industry, which is where my food science degree will take me, and it pays pretty good. When I am kept busy at work, the day can go by fast, but sometimes there is a lot of standing around time, which is quite boring.In the first week, I worked 56 hours! With these hours and having to be at work by 6:30 a.m., the first week was a bit overwhelming and draining. But, I think it is going to settle down some. Or at least I hope so because I would like to have a little bit of a summer to enjoy.
Even with this crazy new work schedule and having to adjust to my summer schedule, I have of course found some time to bake.
Over the last couple years, I have tried so many chocolate chips cookie recipes - trying to find that perfect one. It always comes back to these being my favorite.
For how simple chocolate chips cookies are, it can be hard to find that perfect one. Everyone has there recipe, and this one is my favorite. These are really just a simple chocolate chips cookie recipe - crisp on the outside and chewy in the middle, not-too-thin and not-too-thick. What makes these different is the additional chocolate chips and that they are baked in a convection oven. In the recipe, I say to use one to two packages of chocolate chips, depending on how chocolatey you like them. I usually do one and a half packages.
Chocolate chip cookies and milk are a favorite of mine.
I also like to use these cookies to make SMORES! Instead of using graham crackers, I use chocolate chip cookies. Adding addition chocolate is up to you... depending on how much chocolate you want.
Or, making an ice cream sandwich would be delicious too... smearing a layer of ice cream on a cookie, topping it with another cookie, and sticking it in the freezer for a little while.
This chocolate chips cookie recipe can also be made into bars - so so good! When I make them as bars, I like to add some chopped walnuts in. For this, I do one package chocolate chips and one cup walnuts.
My Favorite Chocolate Chip Cookies2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt, preferably kosher
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp. vanilla
1 - 2 packages chocolate chips
Sift together the flour, baking soda, and salt. Cream together the butter and sugars. Turn the mixer to low, and add the eggs, one at a time, and the vanilla. Gradually add the dry ingredients. Fold in the chocolate chips.
Bake on convection oven at 375 degrees for 10 - 13 minutes. For larger cookies, measure the cookies with a 1/4 cup measuring cup and bake for 13 - 15 minutes.
For bars, spread the batter into a 9 x 13 inch pan and bake at 350 degrees for 30 minutes.
