Friday, August 2, 2013


I have found that ever since graduating I have had a lotttt of time on my hands. This is both a good and a bad thing-- G O O D because I have more time to bake and cook. B A D because well, i'm not making any fakking money. None. Whatsoever. Nothing. Nada. Nil. Zip. Zero. Zilch... i think you get the point.

What's that you say, high school counsellors? "Get a post-secondary degree Melissa!" "It will be sooo worth it in the end".. four years, no job, and roughly 45k of debt later, i find myself with nothing to show for it but a piece of paper. sigh. However, during this debt-infused period in my life i discovered how much i thoroughly enjoyed baking. I found a strong passion, and it has nothing to do with my f*cking honours degree. Go figure.

Angry rant aside....Chocolate chip cookies were one of the verrry first things i started baking. Trying endless recipes, i found one that i could alter and it has turned into my go to CCC recipe. They are the classic chocolate chip cookies; nothing fancy goes into them like the New York Times BEST chocolate chip cookies, but hey we're on a ingredients and time budget here.

What you need:
1 C plus about 2tbsps. flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C butter OR margarine
1/3 C white sugar
1/3 C plus about 1-2 tbsps. brown sugar (depending on how sweet you want them/how diabetic you plan to be in the future)....
1/2 tbsp. vanilla
1 large egg
1/2 tbsp. milk
3/4 C semisweet chocolate chips

What you need to do:

step one:
preheat the oven to 350, please.

step two:
in a medium sized bowl, combine flour, baking powder, baking soda and salt. Whisk/fork together to get it all fluffy.

step three:
in a separate bowl, cream the butter/margarine with the white sugar and brown sugar. Beat in the egg. Mix in the vanilla, then mix in the milk

Step four:
Gently mix in the flour mixture into the wet ingredients, stirring just until combined. Stir in the chocolate chips. --optional step: place batter in fridge for 20-30 mins. If you do this, it makes the batter easier to deal with and roll; otherwise batter is pretty sloppy and difficult to keep together. That being said, i usually say f*ck it, and put the first batch in right away, and as they are cooking i put the remaining batter in the fridge and then bake it when the first batch is done.
--> wash the hot pan under cold water before placing new dough on the pan. 
eating cookie it a cookie do-ough or cookie dough-n't?...*stuffs face with raw dough anyways

step six:
drop by semi-rounded spoonfuls (pfft, as round as you can get them) on non-stick pan. 



Bake for about 10-12 mins, or until edges are golden. Let sit on pan for a couple mins to let them set.

yields about 2 dozen cookies.

Don't forget to TRY and REPLY!!!!!

^.^adapted from Brown eyed Baker's the chocolate chip cookie

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