I don’t want to always sound like a grumpy fart on my shiny new blog, but it just so happens that I made this thing in the midst of a fairly grumpy, farty time in my life. C’est la vie.
I mentioned the januaries earlier, which constitute a phenomenon I fairly predictably experience every year, for one reason or another (or, perhaps more simply, for no reason at all). The sun shines a little less brightly (that’s science), my stresses accumulate and weigh on me daily (that’s partly mostly my fault), and I indulge in copious amounts of carb-binging and sleeping (that’s hibernation). Recognizing and confronting this sort of… dysthymia? has helped me better deal with it in recent years, and frequently exercising my “life effing rules!” muscle has allowed me to drift through the januaries with a more balanced (if slightly reclusive) calm, rather than wild emotional flailing.
I can sometimes defend my affect by citing awful things that tend to happen to me during the winter months. This season has, perhaps, reached an all-time low on the “jesus christ that sounds miserable” scale, but I’m okay. Life has given me enough awesome for me to know that I’ll get through this. When I start to forget that, I can just break out a pint of my favorite ice cream or whip up a batch of these cookies. Because seriously: if you’ve got ice cream on your chin, or a cookie in your mouth, life can’t be all that bad.
Here’s to enjoying yourself.
And to the magical combination that is butter, sugar, and chocolate.
And to eating your feelings.
C’est la vie.
Recipe: chocolate chip cookies
Note: I like my cookies chewy, with crispy edges. And loaded with chocolate. There is a time for flat, greasy, cracker-cookies; this is not that time.
- 1 stick (1/2 cup) unsalted butter, cold-ish
- 1/2 cup white sugar
- 1/2 cup brown sugar (I used dark)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup flour (I used half whole wheat, half all-purpose)
- 1 bag semisweet chocolate chips
- Preheat your oven to 325°F and line a cookie sheet with parchment. Pizza stone works well, too.
- In a medium bowl (or stand mixer), cream butter and sugars together until smooth, 3-5 minutes.
- Mix in egg and vanilla.
- Add baking soda, salt, and flour and mix on low until fully incorporated.
- Dump in the whole bag of chips because, you know, feelings. Fold them in.
- Chill the dough in the bowl for at least an hour. Spend this time on the couch, watching something cathartic, with an alcoholic beverage in hand.
- Scoop tablespoon-sized (or larger) balls of dough onto baking surface, leaving at least 2 inches between each one.
- Bake for roughly 18-20 minutes, until cookies are golden. Let cool on a wire rack before stuffing your face.
Makes ~25 cookies.