Baking Cookies with Jake

Hiya everybody!

It’s time for a history lesson about your good ol’ buddy, Jake. I’ve been baking since middle school. Its always been a way for me to make others happy and to keep myself occupied through a long, hands-on process. Sometime in highschool I just began to learn how to just eyeball ingredients. I’ve been experimenting with recipes since college and even wrote one of them down and here it is just in time for the holidays.

Jake’s Chocolate Chip Cookies

1 & 1/2 cups of flour

1 tsp of salt, add more to garnish because it adds texture and balance If you’re using kosher salt, use 1 1/2 tsp

1 tsp of ceylon cinnamon or more I changed this

1 1/3 cup light brown sugar. If you like a more molasses taste then go with dark brown sugar.

1 cup browned butter melted if whisking by hand cold if with mixer.

1 tsp vanilla, this adds some more delicious flavor

2 eggs 

1/2 tsp baking soda 

1/2 or 3/4 cups sugar. Ive done both sometimes the extra sweetness is nice but unnecessary really up to your taste but either should work.

1 cup Chocolate chips half semi sweet half milk chocolate maybe putting dark chocolate in when lacking semi sweet to give contrast and a different profile to the milk chocolate.

Optional: 1 tsp espresso powder for a lil more chocolate taste idk i’ve never done it let me know how this goes for you.

Directions For Browning Butter

Brown your unsalted butter on the stove at a medium heat. You’ll notice it gets a golden brown and real bubbly so to avoid frothing and burning stir the butter. will take on a nutty taste so the smell of it will really let you know when it’s done. Every stove is different just like every oven so time will vary. Take your newly browned butter and place it in the fridge overnight to allow it to set. You can melt it again later for the mixing.


Basically, just throw all that shit in a bowl and stir it up. You can separate your wet ingredients and dry if you want or toss them all together.

Put the mixed cookie dough in the fridge for 1-3 days to relax and develop flavor. That’s why the cookie dough you buy at the store is delicious and perfectly safe to eat.

Preheat your oven to 350 degrees farenheight. Scoop some dough out with your hands like a bear and form them into balls the size of a golfball or use an ice cream scooper that will give you a consistent size. Put them on a buttered baking sheet or greased baking sheet. I think butter works the best because butter only helps the flavor. Parchment paper is a good surface too. Then hit the globs of dough with a bit of your flakey seasalt. If you get the salt on the pan it’ll add flavor to the rims of the cookie.

Bake for at least 12-13 minutes. Or don’t… cookie dough is better.

Note: Just for the spread of correct information the reason people say not to eat raw cookie dough has nothing to do with the eggs, which are normally pasteurized unless you’re using ones from a local farm or your own chicken. But in fact it is the flour that is the more dangerous ingredient if you let it sit around too long.

Boom! Eat your cookies and enjoy. Or, again, just eat the dough raw if you want. I don’t make the rules.

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