I’ve had a hard time blogging lately (as you might have noticed), and I think a big reason for that is the fact that my relationship with food and cooking is really place-based.
In other words, my sense of what to do with food depends on my sense of place–Who am I cooking for? What am I cooking with? What are the traditions? What’s the mood here?
Settling into Waco means that my food sensors are all over the place. That’s probably why I’ve made buttermilk biscuits, chocolate chip cookies, whiskey fudge, blueberry muffins, and chocolate pavé all in one week. Disorientation must turn me into a baker. Becoming the party house, though, has really helped me reconnect my food with the people it’s for.
These cookies, I’ll admit, were pretty epic. You might even say they were legendary. Taking some cues from Michael Ruhlman’s Ratio, I altered the tried and true recipe from New England’s classic Fannie Farmer Cookbook so that I had a 1:1:1 ratio of fat, flour, and sugar. That meant adding ½ stick of butter and slightly decreasing the flour. I ended up with 1 cup each, using the egg to make up for the last ½ stick of butter. (See, I’m making healthy choices for you.) Just as I suspected, they came out flat and chewy, with just the perfect amount of crunch on the edges. I think pecans would make them sing.
1 ½ sticks unsalted butter
½ cup light brown sugar
½ cup granulated sugar
¼ teaspoon vanilla
1 cup whole wheat flour *
½ teaspoon coarse salt
½ teaspoon baking soda
1 cup semisweet chocolate chips
*NOTE: As a friend pointed out to me, if using all-purpose flour, you may need to use more than a cup. I would try between 1 1/8 and 1 1/3 cup.
Oven 375 F
1. Let butter and egg come to room temperature. Grease some cookie sheets!
2. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes in my stand mixer). Beat in egg and vanilla.
3. In separate bowl, whisk flour, salt, and baking soda. Add to wet ingredients gradually, scraping down sides. Beat only until incorporated–do not over mix. Stir in chocolate chips.
4. Drop ping-pong- to plum-sized dough balls onto cookie sheet, leaving ample space between each blob. They will spread substantially. Cook 11-14 minutes until edges are browned and middles are barely set.