Wakey, wakey! It’s time to get up! You’ve got places to go! People to see!
Ugh. Gaw. Don’t you hate being woken up?!?
I mean, I get it… the whole places to go and people to see thing. But, seriously, unless you’re 10 years old or the house is on fire, it just feels so undignified.
So, you know, I’m not personally that into being woken up. And when it happens, my responses isn’t really a puppies and rainbows one. It’s more like a hungry javelina and poison sumac type of response.
I’m working on it, I really am. But for now… poison sumac.
Which is why, when I’m not being woken up, I have to dedicate a little bit of thoughtful consideration of that person who is chiefly responsible for waking me up, my poor, poison-sumac covered husband, A.
Today, I’m preparing him breakfast. After he woke me up and I got poison sumac all over him. We have a lot of quesadillas to make.
I confess that I’ve sampled my fair share of prepared chocolate chip cookie dough throughout the years. I purchase the dough, I eat the dough, I bake the dough, I eat the baked dough. So, actually, probably a bit more than my fair share.
And since I’ve been doing this since high school, I consider myself to be somewhat of an expert in chocolate chip cookie dough assessment and consumption. I’ve recently been putting those skills to good use: in search of easy, easy comfort I’ll hit up the market for a package, come home and force myself to bake off a few cookies, then get out my spoon and go to work on the rest. I know the package says not to. I know someone, somewhere is judging. But I just don’t care.
Lately, however, I’ve noticed something troubling about store-bought cookie dough: I’ve noticed a mild metallic flavor to the dough. I tried switching brands and I’ve even tried actually baking the dough into cookies (!!!), but that odd, off-putting flavor is still there.
Now please don’t think me a conspiracy theorist or anything, but I do believe that packaged foods, even ones from different brands, tend to reflect market trends; they’re very frequently made with ingredients that are sourced from the same places and are effected by the same economic conditions, so it’s not all together unlikely that cookie dough made by Pillsbury may have similar features, when all is said and done, to those of cookie dough made by, say, Toll House.
Or maybe my palate is just broke.
Either way, I needed to come up with my own chocolate chip cookie dough recipe, which brings us to this gem du jour.
Let me tell you a bit about my thinking behind these cookies:
1. I personally prefer soft chocolate chip cookies (if you’re in the crispy or chewy camp this recipe is probably not for you), which means that you’re going to need to cream the puppies and rainbows out of your sugars and softened butter. You’re also going to want to make sure not to overbake these cookies.
2. I like sweet cookies. Obviously. But I don’t like sickly sweet cookies that taste like biting into a sugar cube. For this reason, I used slightly less sugar that I think you’ll find in conventional chocolate chip cookie recipes.
3. The chocolate… the truth is that I strongly suspect the chocolate chips as the culprit of the metallic flavor in my store-bought cookie dough. Just like pre-grated cheese, I feel like I can almost taste that extra step of store-boughtness that goes into forming those chips. So I went with Mexican chocolate. Now I know what you’re thinking: ’M., Mexican chocolate is processed too, you seeeeelly, seeeeeeeelly goose.’ And you would be correct. But Mexican chocolate tastes both less processed than chocolate chips to me, and also tastes less like super-strong chocolate. It’s just a nice, flavored, sweet mild chocolate. So I went with it.
Let’s celebrate Mardi Gras!
Sure, we’re a little early. And it’s true that we’re nowhere near New Orleans. But don’t you just feel like you want to let the good times roll right about now? Me too…
I don’t have a strong connection with New Orleans or its tradition, but I have often celebrated Mardi Gras over the years; it falls at a time on the calendar when most people are just about begging for the weather to warm up, dying to let loose and live a little, and after the first of the year’s health push, probably looking for a bit of indulgence.
I confess to being a sucker for recipes that require less than five ingredients.
Sure, there’s the simplicity: it’s a lock that you’re going to need to make just one trip to your pantry or fridge.
And, of course, unless you’re making something with black truffles, white truffles, jamón ibérico and fresh uni, you’re likely going to be saving some money by cooking with less.
But the truth is that the times that I’m able to cook with just a few ingredients are the rare times that I get to feel like a magician. And feeling like a magician in your own kitchen is fun. Let me show you…