I really wanted to do another doughnut recipe because I was inspired by Mary Ellen’s last post, but I didn’t have time. When you’re preparing for a Dr. Quinn Medicine Woman final exam, there isn’t much time for doughnuts (The exam is basically driving out to a farm and then doing practical multitasking midwifery while you pull babies out of cows, humans, goats, etc. The people and animals that live on a farm are always pregnant, so as long as you drive with your preceptor, it doesn’t matter which farm you go to).
Anyway, a couple of weeks ago, I made these cookies. I froze more than half the dough in dough balls, and then ate all the cookies and all frozen dough within a few hours. It was very nice.
This isn’t one of those horrible recipes that expects you to have your butter softened or rest the dough in the fridge for 8 years. This recipe knows you, and knows that if there is softened butter in your kitchen, it’s probably been sitting unnoticed for at least a year. Year old butter doesn’t tend to yield tasty cookies, and you deserve tasty cookies.
It also doesn’t have any stupid shit about only using an egg yolk. My chickens work hard laying eggs and I’m not about to let anything go to waste (they’d find out and probably peck my eyes out)
I started a sugar-elimination diet the same morning I decided to make these cookies. I didn’t have processed sugar in my system for at least six hours, which was probably the most important aspect of this cookie success. By the time the dough was done, I had nearly collapsed from lack of sugar. These cookies literally saved my life.
Chocolate Chip Cookies
Adapted from Smitten Kitchen https://smittenkitchen.com/2009/03/crispy-chewy-chocolate-chip-cookies/
2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted, or browned
1 cup brown sugar
½ cup sugar
1 tbsp vanilla
About 2 cups chocolate chips
Preheat oven to 325°
Whisk flour, baking soda, and salt together in a medium bowl
Cream sugars and melted butter, then whisk in eggs and vanilla. Add the flour mixture and mix with a wooden spoon to combine. Stir in the chocolate chips. Don’t bother chilling your dough and gallantly drop dough balls onto the baking sheet. Bake for about 10-12 minutes, watching closely. Transfer cookies to a wire cooling rack. If you’re baking all of your cookie dough, just keep on keeping on. If you are freezing some of it, let the baking sheet cool. Then, fill the baking sheet with balls of dough and stick in the freezer for 30 minutes-1 hour. Once relatively frozen, cookie dough balls can go into freezer bags, waiting patiently for the day that they will be eaten.
May the cookie force be with you