The night before the storm hit, friends and fam came over for an evening of relaxation. Video games, drawing, conversation on hammocks, music, and cookies (oh we'll get there in a moment). Good people make for good times.
However, I'm pretty sure that the neighbors think our basement is a torture chamber now. It's the only room with a TV and having 12 adults crammed in there playing Smash Brothers made quite the ruckus. What can I say... we're passionate.
The cherry to my sundae was being introduced to Kaliya. She's my friend's Pomeranian and I've facebook stalked her since she was a puppy. Yes, that thing is real. Real cute.
While everyone was getting heated under the collar, I vanished to the kitchen to make the chocolate chip cookies. I love company but can only be in a crowd for so long- my body craves calm. A few stragglers poked their heads in to see what was smelling so yummy...
Then they promptly destroyed the cookies. These are without a doubt, the best chocolate chip cookies to come out of this kitchen. Soft. Rich. Slightly crisp edges. Gooey center. Divine. I was truly impressed. No really... pour yourself a tall glass of milk and make them.
Fortunately, I stashed a few for Sunday brunch. Irene didn't phase our neck of the woods too much. It came through Saturday and we stayed tucked away in the basement. I must admit, I was a bit nervous but Mike didn't even blink. PHEW!
The next morning, it was beautiful and the sun poured through the trees. We took it as an opportunity to sit on the front steps, sip some milk, and nibble on home made goodness.
Chocolate Chip Cookiesfrom Baked
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
In a large bowl, whisk the flour, salt, and baking soda together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds. Add the flour mixture, bit by bit, mixing after each addition. Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
Preheat the oven to 375 F degrees. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies.
Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.