Glorious Morning Eleven

When we first told people in Charlottesville that we were moving to Baltimore, the most common response was, “Wow, it rains a lot there”.  We both sort of laughed it off, because really folks?  It’s Baltimore, not Seattle.  But as soon as the summer heat dissipated, we’ve had nonstop rain.  It’s gray and wet and reminds me a little of Copenhagen.  Which I sort of love.

And because rainy days mean baking from scratch, I’ve finally perfected my chocolate chip cookie recipe.  It’s one of those things where I can confidently boast in these cookies, bring them somewhere and have no chance of being outshone by a better cookie (and outshone… weird?  Would’ve gone for outshined, but again, English is a fickle language).

Because I can’t hand-deliver a freshly made batch of these bad boys to each and every one of you, here’s the recipe.  This is like me teaching you to fish, and isn’t that better than just giving you the fish?  Now you’ll be set for life on chocolate chip cookies.  Feel free to thank me 🙂


Chocolate Chip Cookies

1/3 cup butter, softened

1/3 cup shortening

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 tsp vanilla

1 egg

1 1/2 cup flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

Coarse sea salt


Preheat oven to 350;  sift flour, baking soda, and salt, set aside;  cream butter, shortening, sugars, vanilla, and egg until fluffy;  add dry mix, slowly incorporating until combined;  fold in chocolate chips;  on ungreased baking sheet, drop cookie mix by heaping tbsp, and sprinkle with coarse sea salt;  bake 8-12 minutes (I usually opt for the lower side, because that’s how my oven is and because I like to take them out right before they’re totally done);  and if you’re like me and don’t have a cooling rack, layer paper towels under wax paper on your countertop, and cool the cookies on there (soaks up a little grease, too).

Enjoy while warm.  And the next day.  But probably not the day after that, because they’ll be long gone by then.


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