The current political landscape just has me in a mood. Long story short, I made 30 cookies, ate them all at once, and washed them down with a full bottle of $5 wine from Costco. It did not help my outlook, but it did confirm that my chocolate chip cookie recipe is the best ever.
Ok, confession time: I actually drank the bottle of wine before I made the cookies, so I didn’t actually know my exact measurements or how the cookies ended up SO chewy and complex and miraculously un-burnt and not too sweet and all of the things that add up to the perfect night of baking, but not to worry - I combined instinct with vague memories the next night and verified the legitimacy of my recipe. About to wash these down with a second bottle of wine. Is this just going to be my life now until I’m allowed to travel internationally again? If nothing else, at least these cookies will be a shining light among the sludgy black drivel that has been invading my news feed for the past 4-ish years.
Butter Count: 8 Tbsp
INGREDIENTS:
3/4 cup brown sugar
1/2 cup sugar
1 tsp salt
8 Tbsp butter, melted
1 egg
1 tsp vanilla extract
1 1//4 cups flour
1/2 tsp baking soda
8 oz semisweet chocolate chips
INSTRUCTIONS:
In the bowl of a stand mixer set with a whisk attachment, mix together the sugars, salt, and melted butter until it resembles a sandy paste.
Add the egg and vanilla, and whisk on medium speed until ribbon stage. The batter should fall in ribbons from the whisk and remain for a short time before settling uniformly back into the mixture.
Remove the bowl from the mixer, then sift the flour and baking soda into the batter. Using a rubber spatula, fold the mixture until the flour is fully incorporated, but be careful not to over-mix.
Using the rubber spatula, lightly fold in the chocolate chips. Chill the dough in the refrigerator for 1 hour, covered.
Preheat the oven to 350F and line a baking sheet with parchment paper. Roll the dough into balls, about 1.5-2 inches in diameter and place them on the parchment, leaving about 4 inches between each ball on all sides.
Bake about 12-13 minutes, or until the edges begin to barely brown. Remove the cookies from the oven, and remove the parchment paper from the baking sheet (with the cookies still on it). Place the parchment paper on the counter and allow the cookies to fully cool before eating all of them in one sitting.