Chocolate Chip Cookies a.k.a. my nemesis

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For months now I’ve painfully tried to reign in my out-of-control sweet tooth. As I creep ever farther into my 30’s, I’ve become just a tiny bit dismayed that I can no longer balance out my sugar addiction with exercise.  Among the many hits to my vanity, (I’m looking at you grey hairs) accepting that sugar really is supposed to be a treat and not a daily part of my diet is probably the hardest to accept.

I gave up sweets for Lent back in February and March with marginal success and have continued to try and reduce my overall sugar intake since then. But let’s be honest, you only live once and I think I’ve come to the conclusion that life is hard and really, what’s so bad about a cookie (or 3) occasionally?

So today, I pay my respect to the humble chocolate chip cookie. Lets give credit where credit is due. My old blog is full of cookie recipes. I’ve written about cookies at length in my column. It’s obviously a thing for me. Easy to make, chewy and thick and a tiny bit crisp on the edge, in my humble opinion these are the best chocolate chip cookies ever.

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Perfect Chocolate Chip Cookies   adapted from Blue Eggs and Yellow Tomatoes Cookbook

  • 1 1/2 cups light brown sugar, firmly packed
  • 1/3 cup granulated sugar
  • 2 sticks butter, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 12 ounces bittersweet chocolate chips (about 2-2.5 cups)
  • flaky sea salt

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.

Using an electric mixer, beat the sugar and butter together until light. Beat in the eggs and vanilla. Using a spatula, scrape to the bottom of the bowl to make sure everything is well combined. Sprinkle the flour, salt, and baking soda over the butter mixture and mix until just combined. Stir in the chocolate chips.

Using a spoon, scoop the dough into balls and place on the cookie sheet in rows about 2 inches apart. Sprinkle generously with coarse flaky sea salt and bake for 12ish minutes. The cookies should just be beginning to turn a golden brown and the tops of the cookie dry. Transfer the cookies to a rack to cool completely.

Try not to eat immediately and burn your tongue. Not that I would know.

 

 

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