It’s amazing just how comfortable chocolate chip cookies are. Any time I am looking for a quick something to make, they tend to be the first in mind.
I have been experiencing a crisis of motivation recently. Outside of some peanut butter-jelly thumbprint cookies, I haven’t made much of anything for the last month or so. A lot of it has been time – lots of things going on – but a fair amount has been energy. I tend toward worry-wartism, and I seem to have forgotten how sapping it is to worry about things one cannot necessarily impact at the moment. It seems I have also forgotten one of the most basic lessons I have learned so far in life: never let anything take away your passion.
So I decided to bake this morning, and it’s chocolate chip cookies. They’re quite rich, but so very good. When I first started making them years ago I would eat a whole batch (2-3 dozen) in a matter of a day or two (and that’s with my mom making me put them away frequently).
I have already posted the recipe with some photos, so I won’t repeat that in its entirety. Apparently I have not posted the recipe here yet. Strange – I know I have some pretty nifty old pictures of the process. Ah, well. Here’s hoping sharing cookies will get me back into the groove of things.
Chocolate Chip Cookies
10oz chocolate chips (I prefer Guittard semi-sweet)
2 1/2 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cups granulated sugar
3/4 cups brown sugar
2 tsp vanilla
Preheat oven to 375°F. Sift flour together with baking soda and salt, set aside.
Cream butter with sugars in a mixing bowl until fluffy. Add eggs and vanilla. Gradually add in sifted dry ingredients. Stir in chocolate chips.
At this point I tend to put the cookie dough into the fridge for 30+ mins so that it’s easier to scoop.