Chocolate Chunk "Vanier" Cookies

Since the beginning of January, myself along with my two teammates Jason Dunphy and Lindsay Cannon, have been working/prepping like crazy for the upcoming Vanier College BDC Case Challenge. The competition takes places in Montreal, and over 28 colleges from across Canada will be competing. Talk about nerves! We get together every Thursday for our coaching sessions which lasts between 4-5 hours, plus Jason, Lindsay and I get together at least twice during the week to go over cases. Needless to say, the stress and pressure is intense, especially when trying to balance 5 other courses. I am really lucky to be working with such smart, funny (sometimes my stomach hurts from laughing so hard after hearing their crazy stories), and kind people. I am already so proud of our entire team.

In order to get through the countless hours spent in a small, hot study room in the Commons, I've found that bringing baked goods helps. Honestly, things really don't seem as hard when you've got a cookie in your hand. For our team, the chocolate chunk cookies are a staple. They are easy to make, easy to pack and easy to eat! I will definitely be bringing a whole bunch of them which will hopefully last the weekend in Montreal...but that goal may change to simply lasting the 5 hour train ride! I am so excited for next weekend, and regardless of the outcome I know that we will arrive together as a team, and will be leaving together as team.

In honour of the Vanier team, here is a Chocolate Chunk Cookie recipe that is quick and delicious. Enjoy!

Ingredients

• 2¼ cups of all purpose flour
• 1 tsp baking soda
• ½ cup of butter
• 1 tsp salt (if using unsalted butter)
• 1 cup of packed brown sugar
• ½ cup of granulated sugar
• 1½ tsp vanilla
• 2 eggs
• 2 cups of chocolate chunk pieces 

Instructions

1. Kick the tires and light the fires to 350 degrees.
2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
3. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
4. Drop by rounded teaspoonful onto the baking sheets.
5. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.