This was dinner.
Ingredients:
Ingredients:
- 2 cups semi-sweet chocolate chips
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 cup butter, softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3/4 granulated sugar
- 3/4 cup packed brown light sugar
- 1 teaspoon salt
Directions:
- Preheat oven to 375℉ / 190℃
- In a medium bowl, cream room-temperature butter and both sugars until light and fluffy. Add vanilla extract and beat in eggs one at a time.
- Add flour, baking soda, and salt.
- Add chocolate chips.
- Chill the dough.
- Drop the dough by the teaspoonful onto an unbaked cookie sheet. Use parchment paper or Silpat for easy clean up. Place 2 inches apart.
- Bake for 8-10 minutes or until light brown. Allow to cool on cookie sheet then transfer to a rack.
So that's the general idea. I substituted 1/2 cup steel cut oatmeal for flour, and 1/2 cup broken pecans + 1/2 cup raisins for 1 cup of chocolate chips.
When I was nearly finished I remembered I intended to include cinnamon. Whenever I include cinnamon I always compulsively grab the clove too, and I never fail to consider powdered ginger. These ingredients are not missed, the cookies are excellent. Then after all that I go "What are those black things over there? Oh, they're bananas. Poop. I could have added those too." Had I added a banana or two then I'd also increase flour.
Now. You'll notice there is baking soda with no corresponding acid. How then is it expected to leaven? Answer: It is not. Baking soda does other things besides leaven. It also tends to keep cookies soft. If you were to omit it, then obviously the cookies would become brittle. Which might be a good thing for dipping in coffee or milk or tea. Conversely, if you were to include an acid, like lemon or molasses, then that would activate the baking soda into a leaven. CHEMISTRY!
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