Well, the holidays were pretty dang good to us this year,
hence the month long sabbatical from posting. Unfortunately, January doesn’t go
by as quickly as December does. I’d like to throw a question out into the void
while we’re on the subject of January. Does anybody
like this month? Poor old January has got to be the most disliked month of
the twelve—and rightfully so. It is cold, grey, long, dull, and monotonous. All
I have to say is thank goodness for MLK day—the one day that redeems the
entirety of the month. Without that simple day off to look forward to, I think
people (namely me) would go crazy!
Since January can be so dismal, what better way to brighten
the mood then with a baked good of some sort? I have been on a quest to find
the best chocolate chip cookie recipe for quite some time now; and while on
this quest I have certainly unearthed a few goodies. But this week, I made
quite certainly the best chocolate chip cookie known to man. And it was all
thanks to the recipe I found in the New York Times {here}.
Now, this recipe is not one of those recipes you can just
throw together quickly and enjoy, unfortunately; but trust me, it is so worth
it! After a little more measuring than you might be used to, and the use of
some ingredients you normally don't use in cookies you will have created a
delectable cookie batter that will tempt you for at least 24 hours while it
chills in the fridge. I’m pretty sure I opened my refrigerator 50 times in that
24-hour period, just to check and make sure the dough was still there. Don’t
worry—it doesn’t go anywhere :)
After rolling out bigger-than-golf-ball sized dough balls,
and baking them for a little over 15 minutes you will have yourself about 2
dozen, 5-inch morsels of heaven, right smack in the middle of January, and they will change your life. Well, they changed mine at least!!
So...what are you doing to brighten up your January??
