| SoIwaseatingthesecookieswhileIwasbakingthemsothatturnedouttobeonecookie pertraysometimestwocookiespertrayandthenwhenIwasdoneIateanothersixorso cookiesandthatwasoveradozencookiesthatturnedouttobelunch,andfrankly,I don'tthinkthatwasaverygoodideabecausethisbatchofcookieshastwocupsofsugar initandthat'salotofsugarforonesinglebatch.Iwasthinkingaboutcuttingbackonthe sugaralittlebitbutIthoughtitmightthrowoffthechemistryandIdidn'tknowhowto counteracttheeffectofreducingthesugar,besides,Ilikesugaranyway.AndIhonestly don'tseetheproblemwithhavingabunchofsugarycookiesforlunchandbesidesyou're notmymotherandyou'renothtebossofme.
Uh oh.
I n e e d a n a p . T h e s u g a r i s n o w s t a r t i n g t o w e a r o f f
a n d n o w I t h i n k I ' m s t a r i n g t o g e t
v e r y s l e e p y .
z z z z z z z z * sput * z z z z z z z z
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ARTS !
* 2 sticks of softened butter. Mine was frozen so I zapped it which caused some of it to melt and other portions to remain hard, but not too hard. The bowl of the mixer I use sits atop its motor which heats up as it goes along. This changes the consistency of the butter as it processes.
* 1 cup white refined sugar
* 1 cup brown sugar
The two cups of sugar are whipped into the two sticks (8 oz.) of butter.
* two large eggs
* two teaspoons vanilla extract (I used three because I'm a vanilla maniac. I considered substituting banana liqueur but dismissed the idea.)
The eggs and vanilla are blended into the whipped butter/sugar
* 2 cups flour is sifted into a bowl
So far, everything has been in sets of 2.
* 1 teaspoon of baking soda. There goes the sets of two thing I just mentioned. The baking soda is sifted in with the flour along with the salt. Usually, baking soda is used to react with something acid to behave as a chemical leaven, but here it is used to help keep the cookies soft rather than becoming brittle. If you want brittle cookies then omit the baking soda.
* 1/2 teaspoon salt. (I used 3/4 teaspoon because I had on hand flaky kosher salt)
* 1 cup chocolate nibs. I used less than 1/2 cup but I also included a bunch of other things.
If you chill the dough then it flattens out less when baked than if you have the dough at room temperature, especially so if your room is warmed by a heated oven. This dough was spooned out onto the baking sheet and then slightly pressed down because the dough was actually cold and the butter inside the dough returned to a hardened state so they needed a little help flattening out.
375℉ for 9 minutes.
No cinnamon, no ginger, no clove powder, no allspice, no curry, no cayenne, no cardamon, none of that fancy stuff that's guaranteed to turn off little children, not in these cookies here, Buddy, no Siree.
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