I’m having my wisdom teeth removed this Friday and I’m pretty nervous. I’ve never had anesthesia before, and this will be my first surgery ever. I’m pretty fortunate, I guess, and I know it’s a routine thing, but it’s still scary. I hope, at the very least, that I am hysterically funny while drugged out of my mind.
And when I’m stressed, I bake.
I think that most cookie recipes are formulated to feed large armies of cookie-crazy loons. I don’t want to make SIX DOZEN cookies, cookbook, because then I will eat SIX DOZEN cookies. So here’s a chocolate chip cookie recipe that makes about 18 cookies, which is perfect for giving someone a dozen and then having a few cookies for yourself.
The Perfect Amount of Chocolate Chip Cookies
- 1 stick butter, softened
- 3/8C white sugar
- 3/8C brown sugar
- 1/2t vanilla
- 1 egg
Cream that together (I used the paddle attachment on my stand mixer).
- 1 1/8C flour
- 1/2t baking soda
- 1/2t salt
Add to the creamed mixture and mix until it forms a dough. Don’t overmix!
- 1C chocolate chips (or mini peanut butter cups, or butterscotch chips, or chopped up Heath bar)
Add and mix until the chips are combined.
Drop rounded tablespoonfuls onto an ungreased cookie sheet and bake at 375F for 9-11 minutes. Cool on racks (or devour at your own risk).