Dark and white chocolate chip cookies

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Have you ever seen cookies made by just dumping things in?

Dumping is a form of measuring.

And following cellular memory like a child down a park lane is the same thing as adhering to printed recipe.

I was munching on these two bags of chips in the pantry like a mouse and I thought, you know what, I better use these chocolate chips for something before they're gone. That's why the bags are so wrinkly.  

I pinched some salt from a box and sprinkled it in the dough but didn't show it. You know, when you have a lot of sugar like this then you must have some salt in there too or else it turns out too one-dimensionally saccharine. Salt gives the whole thing a boost.

Baking soda does more than make things rise when mixed with an acid. It keeps baked things soft. For softer cookies then more baking soda. For crisper cookies such as to dip in milk, coffee, Ovaltine, what have you, then less baking soda. It is not used as a leaven  for this cookie, there is no coacting acid for that, rather, baking soda is used to adjust pH and to affect the behavior of flour and browning. Try a little bit of dough without baking soda and see the difference between them for yourself. The difference is not apparent until completely cooled.

This time I creamed the sugar into the egg instead of into the butter, then added softened butter to that. The result of doing this out of order from printed recipes, while adding flour in increments was the softest cookie dough I ever stirred. I kept adding flour and it kept being soft and luxurious until the dough stiffened but it was a little bit sad having to keep going bit by bit to make such beautiful silky dough more dry stiff and coarse.