Adventures in Eating & Cooking
NYC was hit pretty hard by the snowstorm, especially my neighborhood Forest Hills. Roads were blocked, cars were stuck, and kids were shoveling snow. (It appears child labor becomes legalized during natural disaster emergencies.)
This was the perfect type of weather to go have a manly snowball fight with the guys in my neighborhood, only the snowball fight wasn’t very manly. Actually, it wasn’t very much of a fight either. It mostly consisted of picking up random chunks of snow and aimlessly tossing them around. But it got cold really fast!
So I hurried home to make hot chocolate afterwards. I cheated and used Swiss Miss, but threw in some semisweet chocolate chips for extra richness. The chocolate chips were still pretty good, so I popped a few in my mouth and started watching drama. Halfway through the episode, I had an epiphany– I could make chocolate chip cookies. So… why not?
Luckily, I still had roughly 1 stick of butter left to make them. My brown sugar was a bit dried up, but nothing a bit of microwaving can’t soften up! I used a simple Food Network recipe, but added some milk in hopes of achieving a softer, chewier texture.
Can someone please explain why chocolate chip cookie dough tastes so much better raw?!?! Initially, I had tasted it to control salt content (I added extra salt to my batter in order to create a slightly savory balance to the cookies), but it was so delicious I couldn’t resist licking the bowl, spoon, and whisk… Hehe.
The whole batter made approximately 3 batches of cookies. I rolled them up into balls just one size down from munchkins, baked for 10 minutes, and proceeded to poke at the ugliest cookie with a chopstick. I never really understood how people measured the “ready-ness” of cookies, so I often sacrifice the most deformed one to my stomach. After all, what better way to tell how complete the cookie is than to do a little test run– or should I say taste test?
After the first batch, I had a better sense of how long to bake the cookies for. Just 9.5 minutes was good enough to achieve a fluffy, thoroughly baked cookie, with crisp golden edges. Yum!
Sorry, I couldn’t resist the lame bio reference. I just love when the cookies get stuck together because it reminds me of my silly friends, Siamese twins, but most of all MITOSIS! When I break them apart from each other, it’s kind of like how two newly formed daughter cells pinch off during cytokinesis, only that no two cookies are exactly identical. They may taste similar, but each cookie is unique in shape, size, and chocolate chip percentage. Hehe, maybe it’s more like meiosis then… Oh well, cookies will be cookies and nothing beats being snowed in than the some toasty cookies & milk!
Baking cookies, summarized by munchimonster:
1. Cream all the wet ingredients together
2. Mix in the dry ingredients, one at a time. (You can choose to sift the flour if you want a nicer texture, but this step is not essential.)
3. Rub oil or butter on cookie sheets to grease.
4. Preheat oven to 350 F.
5. Use 1 tbsp spoon to scoop little balls of cookie tough onto sheets.
6. Bake for 10 minutes, or until you think they’re ready. (Use chopstick to test.)
7. Cool, eat & share!