|Early in the morning, before they doll themselves up, cookies|
are just shapeless motionless blobs. Just like the rest of us.
1 Cup Whole Wheat Flour
1.25 Cups Unbleached Flour
3/4 Cup Light Brown Sugar, packed (Brown sugar is essentially sugar with molasses. So if you squeeze it, it packs together, kind of like wet sand. So make a sand castle out of brown sugar and a measuring cup.)
3/4 Cup White Sugar
3/4 Cup Butter or Oil (If you're using butter, because you have taste buds, 3/4 of a cup is the same as 1.5 sticks. You're welcome.)
1.25 tsp Vanilla (Technically, my Mom's recipe calls for a "generous teaspoon of vanilla," but since that's totally not a thing that actually exists, I decided to change it slightly)
1 tsp Baking Soda
1 tsp Salt
No fewer than 12 oz. of Chocolate Chips
The first thing you're gonna need to do is find yourself a couple of bowls, or bowl-like objects. Fill once up with your various forms of flour (Personally, I'm guessing that the whole wheat and unbleached stuff got into this recipe because of my sister who, as a rule, doesn't eat white flour, consume any sugar, or enjoy life), along with your salt and baking soda, and whisk them all together until you can't tell them apart, even though some of your best friends are baking soda, and you swear you're not a bake-ist. Next, take a completely separate bowl, and cream your sugars into your oil or butter (butter). I used up my parentheses telling you the obvious truth that you should be using butter, so I couldn't use them to tell you that "creaming" is whisking the crap out of your sugars and butter so that the sugar crystals actually rip little holes in the butter, trapping air inside of it, and making it light and fluffy. So....make a note of it. And then whisk in your eggs, one at a time, along with your vanilla.
|So, how's that not shoving burning hot cookies into your face|
going? Asking for a friend.