perfect chocolate chip cookies

its been brought to my attention that there is an angsty, existential undertone to these posts. perhaps its becoming oppressive. and i have been doing A LOT of blog reading of late and it seems that there is no place for melancholia in the food blogging world. i have watched videos of young girls giggling with glee as their car-mel transforms from translucent to a golden, nutty brown. i have heard joyful, giddy exaltations such as “oooh, its science!!! lol babes”. i have read as people took “strollers”, “hubby’s” and “the little baba” to the local farmers market on a sunny spring sunday morning. ive read enough alliteration. ive seen enough sycophantic comments. ive also seen a keen interest and disturbing level of camaraderie betwixt and between food bloggers. i have stared the sickly, the saccharin, the nauseatingly glowing, in the face and i have decided that this is not a space for the mournful to come. it is not a place for the outpouring of bile. this is not a place for healthy levels of alienation. so in the place of this weeks melancholia, i suggest a cookie. the cookie. the classic, perfect all-american chocolate chip cookie. sans ennui. and accompanied by giggles, cries of delight, glee, exclamation marks (literal and metaphorical…sometimes even metaphysical) and excited, hysterical hand clapping. YAY FOR COOKIES!!!!!!!!!


350g plain flour

3/4tsp baking soda

1/8tsp salt

225g butter

215g packed brown sugar (see snow for how to really pack it in right)

3/4cup caster sugar

1tsp vanilla

2 eggs

400g chocolate (milk or dark…whatever does it for you)

preheat the oven to 175 degrees. mix flour, baking soda and salt together in a bowl so its well incorporated

in a separate bowl put the butter and sugar together. add in the vanilla.

beat this until smooth. then add in the eggs one at a time, beating after each. then fold in your flour mixture until combined and smooth. gloriously smooth.

then add in all the chocolate….or what little remains

line a baking tray with baking paper. take mouth size balls of dough and drop them onto the try. put into the oven for ten minutes. they will come out looking soft, unreasonably so, but thats what you want, whether you know it or not

these can be eaten with a tall glass of milk. or you could call them biscuits and have them with some espresso but youd only be fooling yourself. alternatively these, placed next to 3 loaves of sourdough, a doomed polenta cake, and a revolting lump of starter, could also be deemed too much to bare and be swiftly discarded of


7 Responses to “perfect chocolate chip cookies”

  1. 1 Germima May 31, 2010 at 11:15 pm

    ZOMG! hugs

  2. 3 jo June 1, 2010 at 1:25 am

    this is a very interesting addition to the great cookie debate.
    may you please tell me the texture of your cooled cookie, how much spread occurs and the resultant thin-ness?
    the fate of a band’s worth of hunrgy boys rests on this information.

  3. 4 Tes June 1, 2010 at 2:53 am

    It does look perfect. Thanks for sharing.

  4. 5 jo June 18, 2010 at 12:16 am

    these guys are getting an encore today.
    they received a standing o after their last performance and were critically acclaimed. their season is getting an extension. they wowed audiences and stunned producers.
    theatre metaphors fine!

  5. 6 jo July 2, 2010 at 10:23 am

    and once more today!

  6. 7 jo September 17, 2010 at 2:17 am

    i made these again.

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