It’s been awhile since I’ve posted anything–law school does that to a person–but here is something I made during Christmas or Thanksgiving break. I was inspired by the New York Times article on the “perfect chocolate chip cookies,” but did not have all the ingredients they called for. So I used the classic Nestle Tollhouse recipe.
I remember baking these with my mom back when we did not know the difference between creaming and melting butter. Ours always came out thin and crispy, and we could never figure out why until I learned that cookies continue to cook after they come out of the oven, and should be taken out a littler earlier than I was leaving them in for. I also learned that chewy cookies need to be larger so that the center is chewy while the edges get crispy and just slightly burnt. My mom prefers her thin, crispy cookies, but I liked my huge, chewy ones!