Homemade Goodness

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Don’t bake chocolate chip cookies–ever!

I stupidly got into the habit of providing fresh, homemade cookies for my boy. He doesn’t eat a huge number of cookies, but I worried about nasty things like trans fat in commercially baked goods.

I use actual eggs and butter–which may not be the healthiest products, but I know what they are and where they come from. (Although I try not to think about it because the idea of eating something squeezed out of the back-end of a cow or chicken makes those artificial ingredients created in a sterile lab sound more palatable.)

The cookie jar was empty, had been for a few days.

My boy had started grumbling about the lack of cookies. When was I going to make more? Could I bake tonight? How about tomorrow or the next day?

Ugh! Why had I ever started baking? I’d set a dangerous precedent and my client–er, boy–expected regular delivery.

Then it came to me! My sailor is reasonably competent in the kitchen. He could give me a break by baking a batch of cookies!

I learned it’s much easier to supervise baking than to do it. (Even taking into account all the “Honey, where do we keep the sugar/flour/baking soda/vanilla?” questions.)

His results weren’t quite as wonderful as mine: a bit too brown on the bottom and the size of hamburger patties, but my boy loves them. (Possibly because they’re the size of hamburger patties.)

I’m way too smart to criticize his efforts because I see the bigger picture.

Last weekend, we set a precedent where my sailor successfully baked HUGE cookies that were well-received by our client.

Normal Baking Has Now Been Resumed or Chocolate Chip Cookies Circa 2014

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With the holidays well and truly behind us, it’s time to put away the molasses, nutmeg and cinnamon and get back to regular baking–chocolate chip cookies!

New year, new recipe. This one was on the back of the Chipits bag. It’s a bit unusual because it uses only brown sugar (almost as much sugar as flour) instead of a mixture of brown and white. I figured this would add moisture and a deeper, caramel flavour so I went with it.

This recipe excited me because it starts with melted butter. I don’t have an electric mixture so I must use brute force to cream softened butter with sugar. Starting with melted butter takes the heavy work out of baking.

I added a splash of vanilla even though it wasn’t in the recipe because vanilla equals flavour. I also love its scent and feel particularly baker-ly when I cook with it.

The verdict: heavy dense cookies with very little flavour (thank goodness I added vanilla–they’d have been like lumps of plaster without it.)

I’m not giving up on the idea of melted butter for baking, but I’m going to tweak some other things.