Chocolate Chip Cookies

There are times in life when we just need some good comfort food. Stat.

Because life is crazy, erratic, and just. plain. messed-up sometimes.

I mean, seriously. (Can't a girl get a break once in a while??)

My idea of comfort food involves me going into a little baking frenzy. I get lost in the pictures of black forest cakes, sea salt caramels, raspberry marshmallows, mocha truffles, braided lemon bread, and strawberry mascarpone tarts. I battle hot ovens and knead sticky doughs into submission. My friends get secret phone calls, after which I meet them in secret places and secretly carry out my secret chocolate missions.

This works for me. I like.

So I give you people the epitome of comfort food: chocolate chip cookies. I baked them, ate exactly two cookies, then gave the rest away.  

ONLY TWO??? Yeahhh. These are so good that two will be more than enough for whatever you're going through. Eh, three, if things are extreme. But really, what gets you through anything will be happy people who are good to you. I say you bake yummy cookies for them.

Happiness galore. Let's get to baking.

You can't get more simple than chocolate chip cookies.

Prepare. Mix. Drop. Bake. Eat.

You know how there's a saying, "a picture is worth a thousand words?" Well, I'm letting the pics here do all the talking. I don't know how I'll begin to describe the amazingness of these cookies.

Chocolate Chip Cookies

*makes about 36 cookies*

Ingredients:

• 2/3 cup light brown sugar, firmly packed
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, right from the fridge, or at room temperature
• 1/2 cup vegetable shortening
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 teaspoon vinegar, cider or white
• 1 teaspoon baking soda
• 1 large egg
• 2 1/2 cups All-Purpose Flour
• 2 cups semisweet chocolate chips

Directions:

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

2) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

3) Mix in the flour, then the chips.

4) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides.

5) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

Slightly adapted from King Arthur Flour