I've got this sickness, it appears. I can no longer leave well enough alone. Even when I plan to follow a recipe in one of the zillions of cookbooks lining my shelves I invariably start futzing around. I blame the blog, and the ever-intensifying need to be creative. This, also, by the transitive (communative?) property, means I blame you.
Yeah, you with the funny haircut.
I mean, now my food has to be pretty. Oatmeal for breakfast? Not a chance. It's way, way too ugly. The upside is that my kids are in heaven. They've never had so many pancakes, or fresh berries, or, my god, DESSERTS, in their lives.
Sorry about the back-talk, but if I can't blame the blog, who can I blame? The onus is on you.
Now go on. I've got some serious relaxing to do.
Recipe for Almost Tollhouse Chocolate Chip Cookies
Here's a beloved classic ever-so-slightly tweaked. I made a full batch and scooped them out using a very small (1-3/8 inch) ice cream scoop. This made a lot (hallelujah). I then froze half the raw dough balls right on the sheet pan and popped them into a ziploc to be baked up a few days later. If you haven't discovered this secret yet, you're way, way behind the times.
1 cup white whole wheat flour
1-1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
3/4 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla
1-1/2 cups miniature chocolate chips
Preheat oven to 375.
In a large bowl, whisk together the two flours, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and two sugars on medium speed until creamy. Beat in the eggs and vanilla. Beat in the flour mixture in 3 separate additions, scraping the bowl with a rubber spatula a few times as you go. Stir in the chips.
Use the smallest ice cream scoop you have, or a tablespoon measure if you must, to drop the dough onto parchment (or silicone-mat) lined baking sheets. Bake for 7 to 8 minutes, or until done to your liking. (If you're making normal sized cookies instead of these smallish ones, plan to cook them longer.)
Cool on a rack. Devour.