’Tol Order: Cookies

Here’s a little thing to help you win over those haters that don’t like you. Girlfriend’s childhood friend? A brother? A sister? A cousin? Her yaya? That one guy friend that secretly wants to steal her away from you? It doesn’t matter! Everyone loves cookies, and if they say they don’t, then they’re either lying or dead inside. That being said, people are generally nicer to folks who can make good cookies, because that’s just how science works, and trust us, we’re professionals.


Mama’s probably tired of your shenanigans by now, so it’s high time you get your own gear.

  • Rubber spatula
  • Large bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Baking trays

We take our cookies seriously over at MBites, so I’m not even gonna try to slip innuendo in the recipe…or will I?

Yield: 22-24 pieces.


2 cups all-purpose flour

2 cups semi-sweet chocolate chips

1 teaspoon baking soda

1 teaspoon salt

½ cup brown sugar

½ cup white sugar

1 large egg

1 teaspoon vanilla extract

1 cup unsalted butter (one whole brick)

Butter only, no margarine, no butter compound, no shortening.

(Optional) ½ cup of nuts, no not those nuts, unless you’re fine with chopping them up


  • Preheat your oven to 175°C or 350°F, if you’re feeling American.
  • Brown your butter by melting it in a small non-stick pan while constantly whisking. Once the butter starts to smell like cookies and the milk solids start to darken, take it out of the fire and let it cool down to room temperature.
  • Mix flour, baking soda, and chocolate chips in one bowl.
  • Whisk vanilla extract, white sugar, and egg together in a bowl until smooth and creamy. (Vigorous arm movements until something creams… sorry, not sorry.)
  • Whisk in brown sugar and room temperature brown butter. Whisk enough to incorporate the butter and brown sugar into the mixture, but be careful to not over-whisk. This shouldn’t be hard to do, anyone would be a little spent after creaming a batch.
  • Mix the butter mixture into the flour mixture, then let it chill in the fridge for 15-20 mins.
  • Use an ice-cream scoop to distribute the cookie batter onto a baking sheet. Leave a 2 cm.- or 1”-gap in between each cookie so that they don’t stick together as they flatten out.
  • Bake for 12 mins., then let cool down to room temperature before storing.

Bro tip: You can prepare this days, or even weeks in advance. All you have to do is roll it out into a log and wrap it in cling film, then keep it in the freezer. Once you’re ready to bake, thaw it for 30 mins., then use a knife to cut out cookie dough rounds, remove the cling film, then bake for 12 minutes.

If the haters still don’t like you after this, then you have our permission to give up on them.

About the author

Tim Muñoz

Just when I thought I was out of the kitchen...They pulled me back in

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