chewy chocolate chip cookies: a cookie in return for a bed.

I was blessed enough to visit a friend over the holidays. In return for a place to ‘crash’, I made his favorite cookies — the most plain, chewy, lightly-browned, chocolate chips ever.

Prime real estate for a visit back to my beloved city. And the weather coordinated its sun with my arrival, adorning the tops of buildings with a light pale yellow as it rose over a architectural mix of new and old in Gastown. 

I miss walking Granville every day, with a light wind, a usual rain, and odd-busker-music accompanying me. And the cookies were perfect. Accompanying friendship and a glowing city.

Everyone has a standard chocolate chip recipe, one passed down through family lore or given by a kind neighbor. These can range from chewy to crunchy, with or without nuts. This recipe has a slightly crunchy exterior and soft interior. The chocolate chips are held in a fluffy vanilla dough. Chewy Chocolate Chip Cookies

2 cups flour

1 pinch nutmeg

1 tsp baking soda

1 tsp salt

1 cup butter

1 cups white sugar

1 cups brown sugar

2 eggs

1 tbl vanilla extract

2 cups chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with a thin layer of butter.

2. Combine flour, nutmeg, baking soda, and salt in a medium bowl.

3. Cream together butter, sugars, eggs, and vanilla together in a large bowl. Add the flour mixture to the butter mixture. Add in the chocolate chip; stir until incorporated.

4. Place small amounts of the dough – ½ inch in diameter – on to the baking sheet.

5. Insert in to the oven, and bake for 10 minutes, until browned on the edges. Allow to completely cool before serving.

Pray. Eat. Enjoy bribing a friend with chewy deliciousness in return for a bed.