By Evers O'Farrell
In the history of humankind, many great inventors made many great things and their triumphs were ultimately mastered and transformed; from an elegant sax solo, to a heart-wrenching symphony of lyrical genius. And with these many inventions, these exquisite symphonies, none has been more nostalgic, more exquisite, more miraculous than the Cookie. Originally made as a mistake, a blunder that was never meant to see the light of day, but unbeknownst to anyone, it would bring forth raging typhoons that would shake the world's very core.
The oatmeal cookie, often found at your local coffee shop, is typically more healthy than the average cookie, both chewy and crispy, and able to be paired with any assortment of foods. Or, perhaps the gingerbread cookie, bringing, with its incredible taste, memories of childish laughter and presents under the Christmas tree. There are so many cookies in fact, each with its distinct flavour, shape, smell, and texture, listing them all would take days, weeks, months, perhaps even years.
Despite that, one cookie reigns supreme, soaring into the sky and conquering the taste buds of all that dare question its rule: the chocolate chip cookie. The staple of cookie cuisine, the original recipe passed down through generations refined, and reworked, but mastered by one and one only, my Dad.
When I was just a small boy he set out on his journey, one small improvement at a time until each precise measurement was simply perfect and the resulting batch of cookies was so incredibly amazing that you couldn't help but smile after one bite, even on the worst of days. It took him years to get there but now that his hard work has paid off and he has me to carry on his legacy, he has given me the honour of releasing the recipe into the world and bless the mouths of all who wish to partake in his journey.
In the history of humankind, many great inventors made many great things and their triumphs were ultimately mastered and transformed; from an elegant sax solo, to a heart-wrenching symphony of lyrical genius. And with these many inventions, these exquisite symphonies, none has been more nostalgic, more exquisite, more miraculous than the Cookie. Originally made as a mistake, a blunder that was never meant to see the light of day, but unbeknownst to anyone, it would bring forth raging typhoons that would shake the world's very core.
The oatmeal cookie, often found at your local coffee shop, is typically more healthy than the average cookie, both chewy and crispy, and able to be paired with any assortment of foods. Or, perhaps the gingerbread cookie, bringing, with its incredible taste, memories of childish laughter and presents under the Christmas tree. There are so many cookies in fact, each with its distinct flavour, shape, smell, and texture, listing them all would take days, weeks, months, perhaps even years.
Despite that, one cookie reigns supreme, soaring into the sky and conquering the taste buds of all that dare question its rule: the chocolate chip cookie. The staple of cookie cuisine, the original recipe passed down through generations refined, and reworked, but mastered by one and one only, my Dad.
When I was just a small boy he set out on his journey, one small improvement at a time until each precise measurement was simply perfect and the resulting batch of cookies was so incredibly amazing that you couldn't help but smile after one bite, even on the worst of days. It took him years to get there but now that his hard work has paid off and he has me to carry on his legacy, he has given me the honour of releasing the recipe into the world and bless the mouths of all who wish to partake in his journey.
THE INGREDIENTS:
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- 2.5 cups flour
- 1 teaspoon baking soda
- 1-2 cups chocolate chips
RECIPE:
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Instructions:1. Soften butter at room temperature or in the microwave. For extra chewy cookies, melt half the butter or brown it in a pan. Use an electric mixer on medium or high until butter reaches an airy, whipped texture.
2. Add brown sugar, white sugar, eggs and vanilla. Mix until fully blended. 3. In a separate bowl, whisk together flour, salt and baking soda. Slowly incorporate into the mixing bowl and mix together until all wet and dry ingredients are incorporated. 4. Using a spoon or spatula incorporate chocolate chips into the dough mixture. 5. Portion out the cookie dough using kitchen spoons or a small ice cream scoop into roughly 2 inch balls. Place on a flat surface, cover with Saran Wrap, and refrigerate for at least 30-60 minutes. 6. Preheat the oven to 350 degrees. Place dough balls roughly 5 inches apart on a parchment paper lined baking sheet and bake for approximately 12 minutes until edges are lightly browned and middles are fully cooked through. Cook for a few extra minutes for a less chewy and more crunchy texture. |
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