Bre Smith is an administrative associate who supports the trust administration side of HTC. She is the most recent addition to HTC, and we are excited to have her on the team.
Tell us about yourself.
I grew up in Vermillion, South Dakota, and attended college at St. Cloud State University and South Dakota State University. My husband and our two girls just moved to Fargo from Pierre, South Dakota, this spring. Prior to joining HTC, I worked in the trust department of a bank for four years.
What do you like to do in your spare time?
I spend my spare time with my husband, Chad, our two daughters, Chloe (almost 6) and Charlee (1), and our dog, Rory. I enjoy catching up on my favorite TV shows when I get a few minutes to myself.
How long have you been at Heartland Trust Company?
I just joined HTC in July.
What is your favorite part about working at Heartland Trust Company?
So far, I have enjoyed getting to know my coworkers. They are a fun bunch.
THE BEST SOFT CHOCOLATE CHIP COOKIES
- 8 tablespoons of salted butter
- ½ cup white sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1-½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
Using a mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated, about 10-15 seconds (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 golf ball sized balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Do not overbake. Take them out even if they look like they’re not done yet. They should be pale and puffy.
Let them cool on the pan for at least 15 minutes. (I mean, eat four or five but then let the rest of them cool.) They will sink down and turn into these dense, buttery, soft cookies.
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