Tuesday, April 5, 2005

The Best Chocolate Chip Cookies I've Ever Eaten I'm not supposed to be eating anything with wheat, dairy or oatmeal, because of the Babe's sensitive digestive tract (same thing happened with Dido, who was colicky beyond belief.) We're trying to avoid 3 months of screaming with this one, so my diet is pretty limited right now. But since Dido lost his movie privileges this week (one time too many of screaming "NO" at the top of his lungs, ignoring his parents, and then shoving his mom, ahem--but really, he likes the baby) we had to do something from 5 to 6 p.m. tonight. So we baked, which he loves, and which relaxes me. The Babe helped by hanging out with us in her bassinet in the kitchen. This is what we made. The H says they're the best I've ever made, and, to my shame (and possibly to my horror, later tonight, if I get no sleep as a result) I tried one, and I concur. Credit goes to the Ghirardelli chocolate chip bag--semi-sweet, please. 2-1/4 cups flour 1 t baking soda 1 t salt 1 c butter, softened 3/4 c brown sugar, packed 3/4 c sugar 2 t vanilla extract 2 eggs 1 bag (12 oz) chocolate chips Preheat oven to 350 F. Combine flour, baking soda and salt in a bowl and stir to mix. Cream butter and sugars in an electric stand mixer (or with a hand mixer) until light and fluffy; about four minutes. Add the vanilla and the eggs, beating well after each addition. Gradually mix in the flour mixture, then stir in the chocolate chips. Scoop out tablespoon or so sized balls on to a greased or Silpat covered cookie sheet. Bake until golden brown, about ten minutes. Yum. 9:31:37 PM     comment [] trackback []