Ending on a sweet note:

A student baker's secret recipe

Photos & Writing by Anoushka Mekerira

Ingredients:

1 ½ cups all-purpose flour

1 ¼ teaspoons salt

¾ cup unsalted butter

1 cup packed dark brown sugar

¼ cup granulated sugar

1 large egg

2 large egg yolks

2 teaspoons of vanilla extract

½ cup bittersweet chocolate chips

½ butterscotch chips

Directions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This might take a few minutes, so don't rush it!

4. Add in the eggs, first the full egg, and then two egg yolks, and beat until fully incorporated. Mix in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can make the cookies tough.

6. Fold in the chocolate chips and butterscotch chips until they're evenly distributed throughout the dough.

7. Use a spoon to drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart.

8. Bake for 10 minutes, or until the edges of the cookies are golden brown and the centers are set. Don't worry if they look a little soft - they'll firm up as they cool.

9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. And voila! You now have a batch of delicious, homemmade chocolate chip cookies.w