oh yes, and how! without introduction (or much of one), chocolate chip cookies:
with the utmost enthusiam, establish the following:
½ C white sugar
½ C brown sugar (demerara, please, it really does make a difference, and that ‘golden’ crap just isn’t going to cut it)
1/3 C butter (unsalted)
1/3 C shortening
1 egg
1 tsp vanilla (if you respect yourself, you’ll use real vanilla…)
1 ½ C flour
½ tsp baking soda
½ tsp salt
1/2 pack semisweet chocolate chips
. preheat your oven to 375
. in a bowl, mash the butter and shortening together until combined and smooth
. add the sugar, egg and vanilla. mix until smooth
. in a separate bowl, have you boyfriend (or you can do it) mix the flour, baking soda and salt with a whisk or run it through a sieve
. add the chips to the wet mix, and then dump in the flour mix. stir gently so you don’t send flour everywhere, but get everything incorporated and happy. the dough should be fairly light, but not crumbly
. place semi roundish balls on baking sheet and bake for 8-10 minutes or until they’re the sort 0f doneness you like
if you like granola, I suggest baking these at 325 for longer so they’re rock hard. then bang ’em up with a rolling pin and sprinkle into unsweetened yogurt. in my house, this is known as róny granoly.
if it’s luxury you crave, rather than chocolate chips, do a mix of 75% cocoa chocolate (you know the lindt bars with different percentages that are supposed to be from different places like cuba, columbia, all that nonsense) wunked into little pieces along with chopped up frozen caramilk bars (as my dear friend Emelia and I used to do). they are special, let me tell you
thefirdge 