Saturday 17 March 2012

C is for Cookie, that's good enough for me!

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Drool worthy, right? We'll get to these in a second. First, let me share some news with you.

I have a terrible memory. Terrible. You want me to remember a conversation we had last month? Not likely. You want me to remind you to do something three days from now? Umm, can you remind me to do that in 2 days and 23 hours from now? Great. Thanks.

I barely have a single memory from before the age of 8 or 9, just a few significant things here and there.  Fishing with my dad, the beach hut in Weymouth where I would spend many a summer vacation eating vanilla cones with a cadbury flake while visiting my grandparents, and a few other gems.

One of my ultimate childhood memories

I also remember the first recipe I learned to make all by myself  And this is it. We're talkiing warm, ooey-gooey chocolate chip cookies. Simple. Classic. Comfort. For real.

This is my all time favourite recipe to make. It's easy, it's delicious, it's adaptable. When Other Half needs a pick-me-up, or I need a quick and delicious gift for a friend, this recipe is there to save the day. Like an awesome, delicious super hero. 

It's embarrasing how easy this recipe is, if anyone reads this, and then receives cookies, you'll know my secret. Don't judge me. Just remember they are delicious, okay? And I can assure you I always add an entire cup full of LOVE.

Okay, let's get to the good stuff.  I highly recommend making these and then sitting down with a big glass of milk. Perfection.

Classic Chocolate Chip Cookies
Adapted (quite heavily) from Pilsbury Kitchens Cookbook 

3/4 cup firmly packed brown sugar
1/2 cup sugar
2/4 cup butter, softened*
1 1/2 tsp vanilla
1 egg
1 3/4 cups all purpose flour**
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips


  1. Preheat oven to 375F
  2. In a large bowl combine sugars, butter, vanilla and egg; blend well
  3. Stir in flour, soda and salt; blend well
  4. Stir in chocolate chips until mixed throughout batter
  5. Scoop and drop dough (roughly 1 inch in diameter) onto ungreased cookie sheet, about 2 inches apart
  6. Bake for 8 to 10 minutes or until a light golden brown
  7. Let cool on wire cooling rack and enjoy!
*This recipe is sensitive to the consistency of your butter, the softer the butter, the flatter the cookie.  If using a stand mixer, soften butter only slightly.  If mixing by hand, soften butter a bit more so it can be mixed more easily
**This recipe tastes just as delicious with all purpose whole wheat flour as well!

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