quick, cookies.

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if it seems like it was just a little while ago that i blogged about cookies, it was. twenty days ago, to be exact. i’m pretty sure the last time was as a birthday gift for a friend. these, are ‘just because’ cookies. and they taste like that. it’s not to say that this cookie is mediocre, or even ‘below’ the other cookie recipe in the baked goods hierarchy. just that, sometimes, you need a quick cookie, a reliable cookie, and a cookie that isn’t going to make you panic when you also have to clean up for guests.

my favourite thing, and perhaps the most dangerous, is that these cookies freeze supremely well. i had to resist going to the freezer for frozen cookie dough goodness between the first batch and the second. the thing about summer, is that it is conducive to entertaining. and yes, we had friends over on two weeknights last week. so, it’s a good thing we had these cookies around.

chocolate chip cookies

adapted from joy of cooking
makes 2 dozen, 3 inch cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/8 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 oz. chocolate, chopped

if baking right away, preheat oven to 375F
beat the butter until creamy and smooth
add the sugars and mix until fluffy
beat in egg and vanilla, mix well
mix the dry ingredients together in a medium bowl
incorporate the dry ingredients into the wet ones
add chocolate pieces and mix well

using about 1 tablespoon per cookie, drop the cookies two inches apart on a greased cookie sheet
bake 10-12 minutes or until edges are golden brown

if you’re freezing them, space the cookie dough balls out on a piece of parchment paper placed inside a tupperware container. don’t ask me how long they keep in there, because they haven’t made it past a week before i’ve baked them.

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