And they are every bit as amazing as I remember them. Back in the day, I was too scared to mess with the flour, but I am a stronger woman now who isn’t afraid of flour measurements and it turned out to be a very simple fix. I forgot about them when I moved to Louisiana 11 1/2 years ago because something was off with the flour and the altitude and they came out cakey and a little bit flavorless. I used to make this recipe all the time another lifetime ago when I lived in Utah and they were perfect. “I want you to be my friend, please” chocolate chip cookies. I wanted the kind of cookie dough that you buy from kids who come fundraising to your door and you never see them again and you question if they were ever really real or if the cookie dough was just God’s way of telling you that, “Hey, things suck right now, but here’s some mysteriously amazing cookie dough to let you know it’s probably going to be okay.” These are heartbreak chocolate chip cookies. I wanted chocolate chip cookies that weren’t cakey but still soft, that were full of rich flavor but simple to make. I wanted the kind of chocolate chip cookies you bake when you’re learning to bake and the kind you make when you fully intend on only eating the cookie dough (yes, I’m aware the of the dangers no I don’t care). I did not want anything with frills–no nuts, no oatmeal, no fancy extra steps. You see, I have had quite the hankering for chocolate chip cookies, but not just any chocolate chip cookies. We shall save the grilled chicken for another day. And that craving, my friend, was for these Ultimate Classic Chocolate Chip Cookies. It’s delicious and healthy and grilled and perfect for summer and all that business, but then I was so overcome with a very specific craving.
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