The night started off like a typical boring Thursday night. We were having leftovers for dinner and decided to break open a bottle of wine. Somehow we ended up downing the entire bottle and dancing in the living room. High off Mendoza wine, I felt the sudden urge to bake. So I drunk baked chocolate chip cookies. It's like drunk dialing... but worse. I've never baked chocolate chip cookies before but for some reason I just had to do it at that moment. Hubby was my partner in crime and mixed the batter while I violently threw in the ingredients (probably all wrong measurements). I totally forgot to put in the nuts and brown sugar. I drunkenly spilled more ingredients on the floor than ended up in the bowl, so I obviously didn't follow the recipe to a tee but somehow the cookies turned out super soft, sweet and yummy. Warm cookies in hand, hubby and I wandered out into the streets of LA to the nearby movie theater and enjoyed these fluffy cookies while watching "(500) Days of Summer." What was a dull night turned out to be such a fun time. Even though I woke up to a disastrous kitchen, it was probably one of the best dates we've ever been on.
CHOCOLATE CHIP COOKIE RECIPE
Adapted from the Smitten Kitchen
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
1. Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
3. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
4. Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
5. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
6. Store at room temperature in an airtight container for up to 3 days.