Back to Basics

It's been a nice couple days of almost rain here in San Diego. Every time I walk out of my office I look eagerly to the window, hoping that it would still be dreary and jumping at the opportunity to make endless cups of hot tea. So when it finally rained this afternoon I drove feverishly to the market to buy some ingredients for chocolate chip cookies. Mmm...nothing is better than enjoying the warmth of comfort food during rainy weather.

This is only my second time making chocolate chip cookies. When I bake or cook, I like to go big, so I glossed pass the chocochip check point. I definitely overestimated my baking expertise because my first batch of chocolate chip cookies looked pretty disastrous. It was disappointing how fat and doughy they turned out, kinda half cookie half scones. Therefore, snookies.

But not this time! I learned my lesson and measured each ingredient to a T. Everyone likes chocolate chip cookies. No one likes a snookie.

Best Chocolate Chip Cookies (not quite the best)

from AllRecipes.com - set to 12 servings

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla extract

1-1/2 cups all purpose flour

1/2 tsp backing soda

1 tsp hot water

1/4 tsp salt

1 cup chocochips

optional chopped walnuts

1. Preheat oven to 350 degrees.

2. Mix butter and sugars until smooth. Add egg, vanilla extract and dissolved baking soda. Sift in flour and salt. Mix in chocochips. Drop spoonfuls onto greased baking pans (I stick to foil; they're recyclable!).

3. Bake for 10-14 minutes and enjoy with Food Network reruns and the lovely drip drop of rain.