Yesterday marked the end of yet another tiring week. I kind of feel as though school has already started as I've been going to school most days for rag, but at least rag is fun. We're pretty much down to full runs now. We also got our costumes last Friday and I think I was the only one who received the apple-green-but-people-think-its-yellow skirt and it reminds me of Buttercup from the Powerpuff Girls. At least she's pretty badass. Most of the other girls got a cotton candy pink skirt (think Blossom), and the lucky ones received maroon (!!!). As for the crop top, it isn't as bad as I thought it would be but it is so damn thin. Practically see-through, which is somewhat worrying. I would not like my upper body to be seen on national TV, thank you very much.
[EDIT: I have just been informed that there is no more crop top and skirt for that scene!!! I am feeling very ecstatic right now.]
Law Beach Games were held on Saturday and it made me question why I ever considered wanting to go to the beach to chill. It was incredibly hot and the sand was actually everywhere - it got into my eyes and resulted in me kind-of-crying. I was so afraid that people would think I was a bad loser oooop. On the bright side, the company definitely made it much better, and team beehoon didn't do too badly - we won three games, drew one and lost one! Also, I am not sunburnt and rather happy about that.
I have a feeling my posting frequency is going to slow (not that it's been very good anyway) over time, especially as school starts and all but I am making it a point to bake at least once a week, for both my sanity and my waistline (jokes), so we'll see how that works out. I can't believe matriculation week begins tomorrow. It's all very frightening to think about, so I'm not going to make myself feel any more anxiety than I already do right now.
On to happier things. This recipe was adapted from Handle The Heat, a website partly dedicated to the art and science of chocolate-chip-cookie-baking. Tess has baked so many cookies and experimented with the many variables involved just so that one can achieve their perfect cookie! However, I'm not using her guide very much as there's a lot more joy and satisfaction in self-discovery, so I'm doing just that. The guide is definitely worth a read, though.
These cookies were actually adapted from her "thin and crispy" cookie recipe, but they turned out quite the opposite. Honestly, I didn't really have a cookie idea in mind when I walked into the kitchen on Sunday. All I knew then was that I didn't want to use the mixer (which meant I needed a recipe with melted butter) and I wanted sprinkles in them. I was feeling somewhat experimental, so I altered the ratios of brown sugar to white, and used bread flour for chewiness. It worked, and I think I have found two key elements for a soft and chewy cookie. Not that I actually discovered it, but I just needed to test it for myself. I think it was mostly the bread flour that did it, though, as I reduced the total amount of sugar by (about) half so I'm not so sure about its actual effect. What I am sure about is that I'm slowly getting to the perfect cookie. I'm getting there, guys.
But for now, here's a soft, chewy and buttery cookie with sprinkles on them and I hope they brightened up your life a little bit. Because, sprinkles.
Brown Butter Chocolate Chip Cookies (with sprinkles!)
✦ 167g bread flour
✦ 0.5 tsp baking soda
✦ 113g butter, melted and browned (the latter is optional)
✦ 40g brown sugar
✦ 40g white sugar
✦ 2 tbsp light corn syrup
✦ 1 egg
✦ 1 tsp vanilla extract
✦ 1 tbsp whole milk
✦ 50g chocolate chips
1. preheat your oven to 176 degrees celsius. melt (and/or) brown your butter, let it cool.
2. whisk your flour and baking soda (dry ingredients!) together.
3. using a spatula/wooden spoon, vigorously mix the butter, both sugars, and light corn syrup together until well-combined. add the egg, milk and vanilla and beat until well-combined.
4. add your dry ingredients and gently mix and fold them in, until most of it has been combined. you should still be able to see some streaks of flour.
5. add your chocolate chips (and sprinkles) and mix until everything has just been combined. the batter will be quite wet and sticky and that's ok.
6. use a tablespoon to drop dollops of cookie dough onto your baking sheet, and bake for about 13-15 minutes in preheated oven. the cookies will be quite soft and that's ok too. let them cool completely before digging in!