cookies

The Perfect Amount of Perfect Chocolate Chip Cookies

  
I’ve shared my chocolate chip cookie recipe before, but I just updated it and HOLY CRAP throw that one out the window and only make this one from now on. Unless you’re allergic to coconut. Then delicately step around the broken glass and retrieve the original recipe. 

The new recipe is exactly the same except for one thing: I substituted half the butter for coconut oil. That’s it. It adds a touch of coconutty loveliness and makes the cookies spread out like you’re frickin Mrs. Fields. Make these now. 

The Perfect Amount of Perfect Chocolate Chip Cookies

  • 1/2 stick butter, softened
  • 1/3C coconut oil, at room temperature
  • 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).

Surgery Fears (and the Perfect Amount of Chocolate Chip Cookies)

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. Surgery Fears | Gainfully Something

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).