It’s about that time again–the holidays are behind me while an unpleasant period of snow shoveling and 9-degree mornings rolls long into the distant spring. I’m back to holing up on the weekend afternoons, bellying up to my laptop, baking comforting cookies and day dreaming about May.
The bright spot in my future of solitary cookie eating is the sunny corner of my apartment that’s slowly emerging. As the days struggle to stretch father beyond 4:30 p.m., I’ve discovered a wall that once again sees some sunlight–to the delight of my plants–suggesting that there’s a sun hovering above the continual blizzard of the past few weeks, and that it may eventually melt some of this snow.
But until then, I have the new season of House of Cards cued in Netflix, a stockpile of bargain-bin wine at my fingertips and a carton of microwave popcorn handy. I intend to ride out this winter on the couch, saving my energy for the pan-American bike ride I’ll need to do this summer after chowing cookie dough and binge-watching HOC.
If chocolate chip is your cookie, I suggest the latest recipe I’m making (courtesy of my mother, the internet at large, and our numerous tweaks and changes). It’s probably the easiest one I’ve tried, and expediency of course is important when you’re jonesing for that first warm cookie.
This recipe also freezes well–I bake half of the dough, then roll the other half in a log, wrap it in plastic and seal it in a Ziploc bag.
- 1 ½ cup butter/margarine* softened
- 1 ¼ cups granulated sugar
- 1 ¼ packed brown sugar
- 1 tablespoon vanilla (generous)
- 2 eggs
- 4 cups flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1 bag semi sweet chips (4 cups)
Heat oven to 350. In a large bowl, beat together butter, sugars, vanilla and eggs on medium speed until light and fluffy. I realized at this point that I didn’t have brown sugar–and tried making some with sugar and molasses. My cookies were paler than I would have liked, but I didn’t have to leave the house (a win in my book).
Stir in flour, baking soda and salt, then stir in chocolate chips (I had giant dark chocolate chips, and highly recommend those).
Drop dough on ungreased cookie sheet by tablespoons 2 inches apart, flattening slightly. I actually rolled mine because the dough was stiff–then flattened a tiny bit.
Bake 11-13 minutes or until light brown (centers will be soft). Believe or not 11 is the magic number in my oven. Cool 1-2 minutes and remove from sheet to cooling rack.
*So. My mom uses: 1 stick unsalted butter, 1 stick unsalted Fleischmann’s margarine and ½ cup all-vegetable Crisco. I used half butter and half Crisco all-vegetable baking sticks (I like hers better).