Guys, guys, omg. Today, today was one of those days where I woke up feeling like I wanted to just crawl into a ball and not move, ever. Sadly, my homemaker duties did not allow me to remain bitter and neither did my ever present conscious. As I toiled away angrily, I did the dishes and contemplated on what I would cook next, angrily. All my of my housley duties were done in this unfathomable state of anger (please take note, this anger is not directed towards anyone, it’s just one of those days). However, thanks to this unbearable state I was able to create the most delicious chocolate chip cookies known to myself and my Manses. It’s the first time I attempt this recipe, I’ve tried the Nestle Toll-house one a couple of times and they’ve all resulted in horrible failures.
Chocolate Chip Cookies
Recipe adapted from: The Cookie and Biscuit Bible
1 (and a little more) cup of all-purpose flour
1 tsp of vanilla extract
½ tsp of baking soda
½ cup (1 stick) of butter or margarine
½ cup of light brown sugar
¼ cup of granulated sugar
A bit of salt
8 oz of semi-sweet chocolate chips
3 oz of roasted peanuts
1. Let us rise and begin with the preheating of the ovens! You all know what I’m going to say next. If you guessed to 350f, you are absolutely right!
2. Next, you are going to soften the margarine or butter and mix it in with the two sugars until it is light and fluffy.The recipe suggests you add the butter at room temperature since I don’t own an electric hand mixer softening the butter makes it a lot easier while producing better results. I use my arms and hands like the pilgrims. I do, however, use a rubber spatula, so I am somewhat advanced.
3. In a smaller bowl, you are going to combine the egg and the vanilla until their bodies are fused together, creating a sticky yet sweet impenetrable force. After of which, you will take the combination of egg and vanilla and add it into the butter mixture.
4. Sift the flour and baking soda into the butter mixture and mix until blended then add the chocolate and roasted peanuts. Mix the dough well but gently, think of it as a sweet child or a lady. Its life is in your hands, you must mold it until it is beautiful, fluffy, light, yet resembling what it must be. (You’re going to want to chop the peanuts before adding them in!)
5. Chill the dough for 1- 2 hours. The original recipe does not say anything about chilling this cookie dough. I did it anyway and I am elated with my finished product.
6. Grease your cookie sheet with margarine or butter and lightly dust it with some flour. Take two teaspoons and shape your cookies into circles. Keep cookies 2 inches apart for they will spread and may stick together. Bake them from 10 -12 minutes depending on the size.
7. Once done, place them on a cooling rack for a bit, or you know, eat them as is. That’s what I did and I regret nothing.