Inside Blake Klein
Since I’m overwhelmed with the stress of college almost every day, I’ve found that baking is a great way for me to relax and take a break from the academic and social pressures around me. My new Sunday habit of baking in the lovely Bayit kitchen helped me stay sane during the first few weeks of the semester. Cookies are probably the best dessert to bake in college. Whether you’re giving it to your roommate, friend, professor, or someone you love, it’s simple and easy to share. These special cookies were a big hit at the Social Studies College party every Monday night. It tastes like a brownie, crispy on the outside and chewy on the inside.
Ingredients (about 2-3 dozen)
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup (2 sticks) salted butter
- 2 large eggs
- 2 teaspoons vanilla essence
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon instant coffee (optional: brings out the chocolate flavor)
- 10 oz (1 bag of Reese’s Peanut Butter Chips) Peanut Butter Chips
Instructions
- In a large bowl, mix together the sugar and butter until light and fluffy. Add 1 egg and mix. Add second egg, vanilla, and instant coffee and mix.
- Combine flour, cocoa, baking soda, and salt in a bowl.
- Gradually fold flour mixture into butter mixture. Mix until combined.
- Add peanut butter chips and stir.
- Place the dough in the refrigerator. Preheat oven to 350 degrees Fahrenheit. Store cookies in the refrigerator, at least until the oven is preheated. Chilling the dough cools the fat and prevents the cookies from spreading while baking. Although not required, it is recommended. You can also make the dough and refrigerate it overnight.
- Roll the dough into 1 tablespoon balls and place on a greased cookie sheet or parchment paper.
- Bake for 9 to 10 minutes or until edges are set. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
Blake Klein can be reached at bklein@wesleyan.edu.