Tuesday, March 16, 2010

my kind of night

Me on the couch, him on the loveseat. 2 glasses of red, a fudgepop and a creampop. Dogs curled up snoozing and reruns of Weeds. Good stuff, man.

And I'm not even joking.


Maggie Mason said...

Hi! Just read your list. Making chocolate chip cookies from scratch only takes about fifteen minutes of active baking. This is the very best recipe available:

Makes 30

2 cups plus 2 tablespoons all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup unsalted butter
1 cup plus 2 tbs. firmly packed dark-brown sugar
1/2 cup granulated sugar
1 large whole egg
1 large egg yolk
1/2 tbs pure vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup untoasted walnuts broken into large pieces

Preheat oven to 325

In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt the butter. Turn off heat and add both sugar; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes. (I skip the refrigeration.)

Using two large spoons, place golf-ball sized mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

Ellis Island said...

Thank you Maggie!!! (For stopping by, reading and commenting!!) I will get on this soon!

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