When people ask me, “What have you been up to lately?” I’m never really sure how to respond. Other people are doing exciting things like going to grad school, having a baby, getting engaged or married (seriously a million people are doing this right now), earning a promotion, or buying a house.
Meanwhile, I’ve baked a batch of super chocolate chip cookies. Yes, that is my accomplishment for the week. And I made my bed this morning.
In short, nothing is new. There’s nothing earth shattering or eventful happening right now. Uneventful is not terrible; at least I’m not facing the other side of the coin and dealing with loss and hardship and I’m grateful.
Anyway, let’s go back to the cookies because…why not?
I made Smitten Kitchen’s consummate chocolate chip cookie recipe with few adjustments of my own.
1. Normal chocolate chips
I could not find fancy chocolate disks at the grocery store and I was not about to go to another store so I used Ghirardelli chips instead.
2. Smaller cookies
As she says in her post…these cookies are HUGE. Each ball of cookie dough is supposed to weigh 3.5 oz and bake into a 5-inch cookie. She tells you “don’t fight it” when it comes to rolling out massive balls of cookie dough, but I just couldn’t do it. I rolled my cookie dough into the biggest size I could handle and found they only came to 2.5 oz when I weighed them on our kitchen scale, which is actually a scale from Stamps.com meant to weigh postage. The scale is digital so it’s easy to read and can be zeroed so you can place a bowl, plate or napkin on it to weigh messy foods with minimal clean up.
I recommend rolling the dough into 2.5 oz balls to make 3.5 inch baked cookies (instead of 3.5 oz dough balls to make 5 inch cookies). 3.5 inches is the perfect size for a large, beautiful cookie without it being ridiculous.
3. Bake for 17 minutes
I baked the cookies for the full 17 minutes, the upper range of the bake time, and they were still soft and chewy, even with the smaller size.
With my modifications, I baked 18 cookies. We ate some of the raw cookie dough so I probably could have made 20 total. The cookies were chewy and quite a bit fluffier than the Smitten Kitchen ones since they did not spread a lot. I’m not sure why that is (any bakers want to help me out?) and they were absolutely delicious. I would definitely make them again!
I only made seven cookies to start with and served them at my Bible study, gave one to my boyfriend, and selfishly ate two. It was a good thing I didn’t bake the whole batch at once or they would be gone! I took her suggestion and rolled the remainder of the dough into cookie sized balls and threw it in the freezer. Hopefully this will help with portion control in the future.