When I started this blog, I was worried that no one would like it. Not because no one would read it (which is pretty much guaranteed, unless Owen Wilson comes back to town and calls me again and I go party with him and then blog about it… #notgoingtohappen), but because no one I’ve met has the same set of interests as I do.
My hobbies over the last ten years have included watercolour painting, cake decorating, recreational (I promise, Dad) pole dancing, student council (I was president), hiking up mountains, vegan baking, butter-filled baking, yoga, photography, circus, reading books written by comedians, motorcycle riding, and knitting (although that last one was more of a diet effort so that I didn’t mindlessly eat while I watched TV).
My writing style is inconsistent, and most people probably don’t care how many books I’ve read this year (to date: 60). And sometimes I’m feeling lazy and I don’t want to properly tag my photos for SEO, but then worry that it will reflect badly if someone searches for me after seeing my profile on LinkedIn.
So this is my disclaimer: I write this blog for myself. I no longer care if anyone else likes it. I use it to keep track of my own recipes, to declutter my brain, and to see if I’m on track to hit my reading goal for the year (75 books, and I am). I don’t follow SEO best practices here, and I don’t care if a single person other than me sees this page.
I care that, when I’m looking for the perfect chocolate chip cookies a year from now, and I want to know the best book to read while I drink tea and eat them, I can find all of that here.
Welcome to the soon-to-be-dusty corners of my brain.
Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 and 1/4 cups all-purpose flour
- 1 cup pastry flour (or just use more all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 and 3/4 cups chocolate chips (I like to use a mix of dark and milk)
- Preheat the oven to 375 degrees Fahrenheit.
- Cream together the butter and sugars. Add in vanilla and eggs, and keep stirring until everything is well mixed. Add in the dry ingredients. Stir some more, until you can’t see dry flour anymore. Add the chocolate chips. Stir even more.
- Drop spoonfuls of dough onto a baking sheet. Drop spoonfuls of dough into your mouth. Don’t use the same spoon (or don’t tell anyone).
- Bake for about 10-12 minutes, until the center of the cookie looks dry and the edges are golden. For a chewier cookie bake slightly less, or slightly more for a crispier cookie.
- Cool for a couple minutes on the baking sheet, then transfer to a wire rack.
- Best eaten as soon as possible!