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What? You don’t feel so good? You’ve got the sniffles? Your kid just got arrested? I’ve got just the thing. Cookies. Chocolate chip cookies.
The first time I made these cookies, I had planned to take them to an elderly neighbour who had slipped and fallen in her home, breaking three bones. As I stood over Martha Stewart’s recipe I thought: there’s no way coarse salt is going to work in these here cookies. And then I thought: why would Martha lie to me (again)? So I made the cookies with the 1 teaspoon of coarse salt she called for. This was, of course, a big mistake. The cookies had big, crunchy pieces of salt in them. I couldn’t take crap cookies to Ida. She was already feeling pretty sucky, and she’d think I was an idiot. Chocolate chip cookies shouldn’t have huge pieces of salt in ’em. Come on, Martha! Use your noggin.
So, confident that Martha’s basic recipe was a winner, I remade the cookies with fine salt, and only 1/2 teaspoon. I did what I should have done in the first place: ignored Martha (or whoever she paid to come up with that recipe).
With a little adjustment, these cookies are very tasty. Loaded with chocolate chips. I’ve made three batches of these cookies in recent weeks – everyone likes ’em. And Ida’s back on her feet again, just in case you were wondering.
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Chocolate Chip Cookies – adapted from a Martha Stewart recipe – download chocolate chip cookie recipe
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (two sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Preheat oven to 350°F degrees. Whisk together the flour and baking soda in a bowl, set aside. Place butter and sugars in the bowl of your electric mixer and mix on medium speed until pale and fluffy (a couple of minutes). Reduce the speed to low. Add salt, vanilla and eggs and mix until well blended. Mix in the flour mixture. Stir in chocolate chips. Drop heaping tablespoons of the dough onto baking sheets lined with parchment paper. Space about 2 inches apart. Bake cookies until edges turn golden brown but centres are still soft (rotate the sheets halfway through cooking time), about 10-12 minutes. Transfer cookies to wire racks, let cool.
Oh, and Isa, the recipe makes about 3 dozen cookies, give or take.