Hi there.

You’re most likely going to a potluck or some food-related event this weekend.

Two of my friends moved away this week, thereby taking with them my social life.

I still have to update y’all on the wedding cake we made for a burger night. Oh, that was a good one.

But  if you’ve seen my trip recaps, you’ll see that I indulged a bit too much. And I stopped exercising. I’m getting back on track this weekend. I have a half-marathon in one month! Ahhhh.

Back to running and healthier meals.

Back to my sassy water infused with ginger and cucumber and mint.

But, please, if you need to bake something this weekend, here’s my favorite cookie recipe.


Sometimes I feel like I should try to make something more exciting for gatherings…

like honey lavender biscotti or some other less popular, but fancy sounding dessert.

{Yeah, I put that pressure on myself.}

But I usually go back to these.


I was out of regular chocolate chips, but found this collection in my cabinets.

{I might have a sweet problem.}


Or just too much time on my hands.

S’mores cookies anyone?


And a variety of other variations for the indecisive baker.


Of course, I still like the classic chocolate chip version best.


Chocolate Chip {or not!} Cookies

Slightly adapted from Deb @ Smitten Kitchen , who adapted it from David Leite via The New York Times


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sea salt
  • 2 1/2 sticks  unsalted butter, softened
  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon natural vanilla extract {Did you know that vanilla extract is soooo easy to make? Check it out. Or I also like vanilla bean paste, which can be found in specialty stores. Or, for a real splurge, use a real vanilla bean. Just scrape out the insides.}
  • Assorted toppings: dark chocolate, milk chocolate, white chocolate, candy, coconut, oats, sea salt, espresso, etc


1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside. Sometimes, when I’m lazy, I just stir the ingredients together. I really hate sifting.

2. In another bowl, cream together the butter and sugars until fluffy, about five minutes mixing time. Add the eggs one at a time, beating between each addition. Add the vanilla.  Cream for another minute. The batter should be light and fluffy and smell lovely.

3. Add the dry ingredients to the sugar/butter mixture, very slowly. I usually do it in three or four additions, mixing on low between each addition. Add whatever toppings you desire. I usually stir these into the batter.

4. Now, here’s the big secret to these cookies, chill the dough for 36 hours. Or more. It can be chilled for a few days.

5. Preheat oven to 375. Line cookie sheet with parchment or a silpat. Roll into two-inch size balls and place on cookie sheet, making sure to place them about 3 inches apart so they don’t touch once baked. Bake for about 12 minutes, times may vary depending on oven. Let cool on wire rack. Or not. I like mine warm from the oven.

About Sarah

Always thinking about my next meal.
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One Response to Cookie-Love

  1. eesh says:

    This post is making me seriously hate my food allergies… mainly my celiac. Grrr.
    While almond flour cookies (and varieties of them) have become a staple in my kitchen:
    I still dream of a good ‘ol classic white flour chocolate chip cookie (or S’MORES cookie! that sounds like a sugar coma heaven!)


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