As I get older, I hope I’m getting wiser. There are many areas that need work, but I feel like I am getting ever-so-slightly better at keeping my mouth shut, at least temporarily and, more importantly, reserving judgement. I used to be a person who formed an opinion in the first 9 seconds, whether meeting someone new, entering a debate, or picking out clothes (yes, even my wedding dress). I’ve learned through experience that there is always more than one side to every story, more than reason for any action, and more than one response to any issue. On a very minor scale, that is reflected in this post today.
“Never say never” is my new motto (unless we’re talking doing drugs, getting a sex change, or buying gummy bears on purpose).
See that red ribbon?
It’s adorable, with its vibrant colour and pristine white stitching, isn’t it?
It’s also ridiculous.
Who ties up a stack of cookies and takes a picture of it instead of immediately sharing them out to everyone present and diving in mouth first? I swore I would never be a person who made food look like anything besides what it actually, seriously, truly looks like when I’m about to eat it. Plates of dinner framed by glasses of water, placemats, knives and forks where appropriate, and perhaps a side sald? Ok. Baking on cooling racks, parchment paper-lined cookie sheets, pretty serving dishes, or my hand? Absolutely. These all happen on the regular, so I can set things up, snap a picture (or twelve) and dig in.
But the ribbon?
That, my friends, is sheer silly whimsy, and a sincere dose of humble pie to this eye-rolling food blog sceptic.
Lest you think it is (gasp) relevant, or trendy, what with Valentine’s Day right around the corner, let me assure you it is not any more holiday themed than an elf at Easter. This ribbon happened to make it into photos a couple months ago, and I only just remembered (ahem…found time) to share these, my most favourite chocolate chip cookies, with you. Valentine’s Day didn’t even register, seeing as my husband will be out of town for the second year in a row for the big day.
Last year my mom treated the kids and I to a spectacular high tea, and I’m hoping I can, if not match it, at least rustle up a red tablecloth, some of our favourite cookies (recipe below) and a heart-shaped pizza for dinner in his absence.
If you love a good chewy chocolate chip cookie, and you love caramel and chocolate together, these are for you. And Carl, these are not for you. If you insist on going away for weeks at a time, I will punish you by making all your favourite things while you are gone and saving the sour cream-mushroom-cottage cheese bake for your return dinner.
Jokes, you guys.
So tell me, when have you had to back pedal and admit you were wrong? Eaten any humble pie lately? Inquiring minds need to know they’re not alone.
- 2½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cornstarch
- 1 cup butter (I always use salted butter), softened to room temperature
- 1 cup lightly packed brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- ½ tsp water
- 1 cup semi-sweet chocolate chips
- 1 cup toffee pieces (such as Skor or Heath bits)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper (or leave ungreased if you don't have parchment).
- With electric mixer, beat together butter and sugars on medium speed until light and fluffy (2-3 minutes). Add eggs, vanilla and water and beat until smooth.
- In small bowl, whisk together flour, baking soda, salt and cornstarch. Making two addition, mix into butter mixture on low speed until combined into a soft dough. Stir in chocolate chips and toffee bits.
- Form balls with generous teaspoons of dough and place 2" apart on baking sheet. Bake just until edges are golden and centers are just set, 7-9 minutes depending on your oven. Do not overbake if you want chewy cookies!
- Let cool on rack for 5 minutes before removing to rack to cool completely. Repeat with remaining dough.
- Store cooled cookies in airtight plastic container at room temperature for up to 5 days, or freeze for longer storage.