Since I lost my mom seven years ago and then lost about seventy pounds shortly thereafter, I haven’t baked all that much. Sadness and hunger for me get intertwined sometimes. Happiness, anxiety, and boredom can also trick me into thinking I’m hungry!
Whenever I’m about to take a bite of something, it’s important for me to be aware of what I’m feeling so that I don’t (unconsciously) eat a whole cake (what?! Like you haven’t done that?!) when what I really wanted was to be touched, to be heard, or to have my mom back.
I haven’t been baking really, for years, because I’ve been feeling too vulnerable to allow myself to play in the sugar, butter, and flour playground.
But this past week, at the request of my son, I dusted off my mixer, pulled out my cookie sheets, found my way to the baking aisle and dairy section of the supermarket, purchased everything I needed, and CAUTIOUSLY with as-close-to-complete-mental-awareness as possible baked cookies again.
These chocolate chip cookies (original recipe comes from Alexis Stewart) are the most scrumptious, decadent and easy-to-bake chocolate chip cookies.
Each one has about TWO HUNDRED FIVE calories, so proceed to eat them with caution- or just have one for breakfast!
The original recipe makes fifty BIG cookies, so I have halved that recipe so there’s not so many left over. And I use milk chocolate chips because I think they taste better than dark chocolate chips.
Milk Chocolate Chip Cookies adapted from Alexis’ Brown Sugar Chocolate Chip Cookies:
Recipe makes twenty-five big cookies.
I use the medium or large cookie scoop shown here.
2 sticks unsalted butter (half a pound of butter)
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1 overflowing cup of milk chocolate chips
Preheat oven to 375 degrees. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, put all dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Drop 2 to 3 tablespoons dough per cookie onto ungreased baking sheets (I use one big cookie scoop for this!); space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.
Do you bake?