I don’t know about you guys, but I’ve had enough of this resolution thing. The constant mental tug-of-war between what you want to do and what you know you should do, the guilt that ensues when you throw caution to the wind, the hollow promises you make with yourself that the next day will be better…it’s exhausting.
Sometimes you just want a cookie, dammit. And if said cookie is buttery and chocolatey and straight out of the oven, so much the better.
After an evening at home with a few glasses of my favorite vintage, I found myself in dire need of something sweet to soak up the booze; a quick survey of baking guru Smitten Kitchen’s recipe archive revealed several versions of the chocolate chip cookie, only one of which was doable with the ingredients I had on hand.
The author used these as bookends for ice-cream sandwiches, and they’d be perfect in that capacity; I didn’t have the drive to run out for a pint, though, nor the patience to wait for them to freeze. As it was, I could barely hold back until they were cool enough to handle, snatching one up while still hot and burning my fingertips in the process. It was worth it, too. Try as I might, I couldn’t bring myself to feel even the slightest smidgen of regret; fresh from the oven, each bite—true to the recipe title—was beautifully crisp and chewy.
I’m aware that it’s a slippery slope: Once you let baked goods back into your life, there’s no telling what’ll be next. Runny cheese, french fries, roast pork, even? But really, what’s the fun of living if you can’t have the occasional cookie? As I polished mine off, I swore, once again, that tomorrow would be a better day, but deep down I knew what I’d be having with my first cup of coffee.
I’ll give you a hint. It wasn’t cereal.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.