You can’t just have one…
As I bite into my umpteenth cookie, I stare off into the winter sky reminiscing the flurry of visits in the past year from old and true friends. I love seeing Paris through their eyes, eating our way through town, and taking in this beautiful city with them. I stroll down memory lane with eyes gazing into the sky, a cookie follows suit while I weave dreamily in and out of the cities where our friendships have been sowed.
Another umpteenth cookie is popped into my mouth as I reflect upon my biggest feat in France last year, obtaining my driver’s license. As I think about the stress, time, and money (900€ —and I got off cheap!) involved just to get to the point of taking the exam it certainly merits another umpteenth cookie popped into my mouth. That was in June of 2019. And yes, I am still riding on that coattail called glory—I deserve a cookie.
My mind then wanders to another thought, Mitzi & Thea, while my mouth waters for another cookie. How fortunate I am to be able to work with someone I enjoy spending time with. Feeling content I pop in another one of these chocolate chip babies. Drifting…
“Mom, you're eating all the cookies!” my kids holler. And just like that I snap out of it.
Comforting Chocolate Chip Cookies
INGREDIENTS//Yields 34 medium size cookies
• 2.5 cups flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 226 grams butter, room temperature or melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 200 grams chocolate chips
INSTRUCTIONS
Preheat oven to 320° Fahrenheit (160° Celsius)
In a mixing bowl add the first three dry ingredients and set it aside.
In a separate mixing bowl, cream the butter and sugar with a hand mixer. Mix well and then add the eggs and continue to mix.
Mix in the following dry ingredients in three parts: flour, baking soda, salt.
Do not overmix.
Fold in the chocolate chips.
Scoop the dough out and roll into ping pong size balls (for medium-large cookies).
Place in rows about 3 inches apart from each other.
Bake in oven for a total of 14-16 minutes (halfway thru baking time turn the tray around and let it bake for the remainder of the time).
Let it cool on the baking tray for a minute before transferring it onto a flat surface to let it finish cooling down.
NOTE
I usually melt the butter over the stove and take it off before all of it gets melted (half melted butter, half room temperature softened butter) and then pour it directly into the batter to mix with the other ingredients.
Make sure the cookie is not over baked. Don’t let the tops turn brown if you like your cookies soft and chewy. 14 minutes is the baking time in my oven but it may be more or less in yours.