July 24, 2013
Because of my last few blog posts, I keep getting some worried questions from friends and relatives. Are you okay? You seem a little stressed? I have some Xanax in my purse. Thank you truly for your concern, and extra thanks for your drugs, but I think this is the normal progression of my life stage. It’s hard, and I’m in the weeds. Things are a little dirty, a little frayed at the ends, and please don’t’ pull that loose thread or else the whole thing will come undone, but dammit, we’re all alive, and that’s something worth celebrating. SNO-CONES ALL AROUND! Actually no, that’s gross, I hate sno-cones, all that fake food coloring…and syrupy sugar– barf. I’ll take a cookie. Cookies are my happiness. And because they make me so happy, I thought I’d share them with you.
This is a Martha Stewart recipe.
I think premium ingredients make them taste the best. Don’t buy junky stuff. Buy organic if it’s available. If you’re going to eat it, it better taste good, that’s what I think.
Speaking of ingredients, I buy my chocolate chips from Costco and they are from responsibly sourced cacao. So I already feel like a winner when I eat these cookies. Hi-five to myself.
2 and 1/4 cups of all-poupose flour
1/2 teaspoon baking soda
2 sticks of unsalted room temperature butter
1/2 cup of granulated sugar
1 cup of packed light brown sugar
1 teaspoon of coarse salt (and then some more, because salt tastes good)
2 teaspoons of pure vanilla extract
2 large room temperature eggs
2 cups of chocolate chips
1 or so cups of walnuts
Pre-heat your oven to 350.
First I like to start my mixer going with the butter and sugars for a looong time. See how many O’s I used? That means like 5 minutes. I like them fluffy. While those ingredients are getting to know each other, get your flour and baking soda and salt combined. The kids like to help me out with this part. I give them a big bow and a whisk and they try not to cover my entire counter with flour.
Crack your eggs and add them to the party. I like to do this in a small dish, to make sure no yucky shell pieces get in those delicious cookies. Because my 3-year-old thinks he’s Mario Batali, he does a mean one-handed egg crack, which means most of the time I’m fetching egg shards out of the bowl.
Mix on, mixer.
Things should be getting nice and fluffy. Fluf-fay.
Add in the vanilla. I throw caution to the wind, and just pour. Who needs fancy measuring spoons?
Wait. I do. I love them. I’m convinced they help me bake better.
Turn the mixer down and slowly add in the flour, baking soda, and salt. Don’t over beat. Then throw in those chocolate chips and walnuts. I like to turn the mixer on for a few revolutions to get everything incorporated.
Then I stick my finger in the bowl and have a taste. You have to make sure it tastes good.
Drop them onto parchment lined baking sheets
Bake them for 10-12 minutes alternating the baking sheets half way through, let cool and then EAT THEM!