I woke up this morning and decided on an impulse to make chocolate chip cookies. It brought me back to the days when I was 24 living in South Orange County. Whenever, I was feeling slightly dejected the solution was always to make some type of dessert and watch a whole day of Food Network while drinking a minimum of three glasses of wine. Today is the Academy Awards. Why not make chocolate chip cookies decadent. Tomorrow I must face the horrors of a five-day workweek in Corporate America, but today, I ‘m going to enjoy my Sunday in Marina Del Rey making chocolate chip cookies.
Decadent Desserts: Subjectively speaking, the key to making any dessert decadent is solely based upon presentation. Vanilla ice cream with raspberries can be amazingly decadent; it’s all about how you present the dish. So here it is, I’m going to make tollhouse chocolate chip cookies delicious and beautiful. And really who doesn’t love chocolate chip cookies. Now where is my owl apron…
Side Note: This is not a gluten free recipe, so for any people with wheat or gluten allergies consumption of this dish is not recommended.
Chocolate Chip Cookies
2 ¼ cups all-purpose flour
1 tsp. of salt
1 tsp. baking soda
¾ cup firmly packed brown sugar
¾ cup granulated sugar
1-cup butter, softened
1 tsp. vanilla extract
2 eggs
1 package semi-sweet chocolate chips
1 cup of chopped nuts (optional)
Preheat the over to 375 F. Combine flour, salt and baking soda in a bowl and set aside. Combine brown sugar, granulated sugar, softened butter, vanilla and eggs. Add dry ingredients and mix well. Stir in semi sweet chocolate chips and chopped nuts. Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 – 10 minutes.
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