Learn How to Bake Taylor Swift-Approved Chocolate Chip Cookies

Taylor Swift: 'Bake It Off'
Taylor Swift tests her baking skills against chef Jamie Oliver.

What’s Taylor Swift’s go-to recipe for classic chocolate chip cookies? Apparently, this.

The “Bad Blood” singer recently spilled the beans on one of her favorite desserts to bake and revealed that discovering chef Anne Burrell’s sweet creations were “a real turning point in my life.”

Delighted by the shout-out, the Food Network star quickly tweeted back:

So how does one exactly make these bad boys? Here’s the recipe from Burrell’s cookbook, Own Your Kitchen.

Chocolate Chunk Oatmeal Cookies
Makes about 4 dozen

2 cups all-purpose flour
1 tsp. baking powder
½  tsp. kosher salt
1 cup rolled oats
½  tsp. cinnamon
½  lb. (2 sticks) unsalted butter, at room temp, plus more for greasing
1 cup packed dark or light brown sugar
½  cup granulated sugar
1 tsp. vanilla extract
2 large eggs
12 oz. block dark chocolate, coarsely chopped
1 cup walnuts, coarsely chopped (optional)
Coarse sea salt

1. Preheat the oven to 350°. Butter a baking sheet.

2. In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats, and cinnamon.

3. In a large mixing bowl, combine the butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Add the eggs one at a time and beat until well combined.

4. Using a rubber spatula, gradually add the flour mixture into the batter-sugar mixture. Mix until just combined. Fold in the chocolate and walnuts, if using.

5. Spoon tablespoon-size balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.

6. Remove the cookies from the oven and sprinkle each one with a few grains of sea salt … it’s really important to do this while the cookies are hot so the salt sticks. Let the cookies cool for a couple minutes, then transfer to a cooling rack. Repeat with the remaining dough.

Get to it, folks!