The Cookiemeister Strikes Again
Well, I’m not really a very good cook. Just sometimes competent. The trick, I think, is to put in what feels right. My roommates attempted to make some chocolate chip cookies and ended up with these rock hard lumps that might be useful as slingshot ammunition. For some reason, my attempts at making cookies result in things that look “store-bought” (their description, not mine).
An Approximate Recipe for Chocolate Chip Cookies
Do not measure anything exactly (except maybe the eggs) because exact measurements are like Schrodinger’s cat. Measure it and the recipe’s dead.
Preheat oven to 375 degrees.
Mix the following in a large bowl:
2 cups of flour
1 tablespoon of baking soda
1/2 tablespoon of salt
Blend the following separately (actually a few quick whacks with the spoon is sufficient)
2 sticks of butter, melted
1 1/2 cups of sugar
1 tablespoon of vanilla extract
Then mix everything together until the resulting mess looks like slightly dried play-do. Afterwards, mix in the chocolate chips (about 2 cups). Roll the cookie dough into spherical pieces of approximately 1 inch in diameter and put these on an ungreased cookie sheet far enough apart to allow the cookie to spread while cooking. Cook at 375 degrees for fifteen minutes (but no longer or it will start to burn).
This will make a lot more cookies than you can eat in one sitting. You can freeze the rest of the dough for later use if you like. Substitutions for ingredients are encouraged. You can put in nuts and coconut instead of the chips. You can substitute margarine for the butter. You can add in cinnamon if you like that kind of stuff. But the key thing is not to measure things. I’m sure it’ll still turn out okay if you put in exactly two cups of flour but it’s better to be surprised by nice results that you weren’t expecting than to be depressed because it’s not perfect.