I never thought I’d be a baker. In high school, I spent my time preparing to become the next Press Secretary to the President of the United States. And an English professor at an Ivy League school. And a Broadway-produced playwright/leading lady.
And then I made Matt a batch of cookies.
You see, back in high school, my best friend & I started going to Whole Foods & buying their amazing blueberry muffins to eat on the beach at sunset. And so I baked Matt a batch of blueberry muffins. And somehow that got us on the subject of chocolate chip cookies. I don’t remember the details, but I do remember that he prefers his chocolate chip cookies to be of the harder, browner variety, whereas I prefer the soft or chewy kind. Either way, I decided to bake a batch.
After some trial and error, I stumbled upon a best-of-both-worlds kind of recipe–chocolate chip cookies that have the deep, full flavor of a harder, more browned cookie, but retain the bite of a chewy, soft cookie. The depth of flavor comes from the spices I add…and the fact that in my first batch I accidentally tripled the vanilla (and then never looked back!).
These cookies really are “Better than Chocolate Chip.” If you don’t believe me, ask my friends who taste-tested the batch I brought with me to work yesterday. Or don’t–because they’ll tell you not to eat them (so they can have them all for themselves!).
Here’s how I make my Better than Chocolate Chip cookies:
Turns out, being a baker is “better than” I could have ever expected in high school.
Love & Cookies,