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honeymonsterAs it was obvious I was going to be awake all night, I decided to make the best of it. Messed around with a recipe and got:
chocolate-chip cinnamon cookies
[with thanks to Alton Brown]
(people who don't use American measurements can convert with this handy link)
You need:
measuring cups
measuring spoons
wooden mixing spoon
mixing bowl OR the bowl to your mixer, along with the rest of the mixer, and beaters
spatula/rubber scraper, if using mixer.
stovetop or microwave
small saucepan or bowl
ice cream scoop or two tea- or soup spoons
spatula/pancake turner
cookie sheets
oven
timer, and like that..
ingredients:
2 sticks (1 cup) butter
2 1/4 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup white sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups (12 oz) semisweet chocolate chips (I like mini chips in this sort of thing, but my father won't get them until we're out of regular.. whatcha gonna do..)
You can mix this by hand or with an electric mixer, shouldn't matter much.
Chop the butter into chunks and melt it in a small saucepan over low heat, stirring constantly. Alternatively, melt it in a bowl in the microwave. Anyway, melt the damn butter. (I am very tired.)
Put the butter in your mixing bowl and blend in the sugars and cinnamon. When those are smooth, add the egg, yolk, milk and vanilla. Mix it all up good.
Add your dry ingredients about 3/4 of a cup at a time, mixing until well blended.
Scrape your beaters or spoon off into the bowl. Dump in the chocolate chips and fold them into the dough.
Put the batter in the fridge for a while. You should leave this in the fridge for at least half an hour before preheating your oven. (Depending on how long it takes for your oven to preheat.)
Clean up, then do something else for a while. (I took the opportunity for a shower.) Some suggestions: read a book, write in your diary, go for a walk, draw a picture, do a little dance, make a little love.. anyway.
While the oven's preheating to 375º, get out your cookie sheets. You shouldn't have to grease them with the amount of butter in this recipe, but if you feel you must, use a little bit of vegetable shortening. I wouldn't put that stuff in a cookie anymore than I would dog turds, but it will give you a nice greasy pan that won't burn.
The recipe I adapted this from says to use an ice cream scoop to make the cookies. I did this, and it made some BIG ol' cookies. However, I don't see any reason why you shouldn't go with the old-fashioned two spoons method if you want to.
Scoop out the dough onto the cookie sheets, leaving lots of space between each blob. Put the unused dough back in the fridge. Put a pan of cookies in the oven.
Bake for five minutes and have a look. If they look like one side of the pan is browning faster than the other, spin the pan around. Bake for another ten minutes or so, or until the cookies are just browned.
Repeat until all the dough is baked.
Once you have the cookies out of the oven, let them stay on the pan a few minutes before you try to move them. They'll need to cook a little more on there, or they'll fall apart.
Some people cool them on wire racks. I've never really done this, plus these cookies may be too soft for that. Try waxed paper or cut up paper grocery bags.
Don't forget to shut off the oven and clean up the kitchen.
chocolate-chip cinnamon cookies
[with thanks to Alton Brown]
(people who don't use American measurements can convert with this handy link)
You need:
measuring cups
measuring spoons
wooden mixing spoon
mixing bowl OR the bowl to your mixer, along with the rest of the mixer, and beaters
spatula/rubber scraper, if using mixer.
stovetop or microwave
small saucepan or bowl
ice cream scoop or two tea- or soup spoons
spatula/pancake turner
cookie sheets
oven
timer, and like that..
ingredients:
2 sticks (1 cup) butter
2 1/4 cups unbleached white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup white sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups (12 oz) semisweet chocolate chips (I like mini chips in this sort of thing, but my father won't get them until we're out of regular.. whatcha gonna do..)
You can mix this by hand or with an electric mixer, shouldn't matter much.
Chop the butter into chunks and melt it in a small saucepan over low heat, stirring constantly. Alternatively, melt it in a bowl in the microwave. Anyway, melt the damn butter. (I am very tired.)
Put the butter in your mixing bowl and blend in the sugars and cinnamon. When those are smooth, add the egg, yolk, milk and vanilla. Mix it all up good.
Add your dry ingredients about 3/4 of a cup at a time, mixing until well blended.
Scrape your beaters or spoon off into the bowl. Dump in the chocolate chips and fold them into the dough.
Put the batter in the fridge for a while. You should leave this in the fridge for at least half an hour before preheating your oven. (Depending on how long it takes for your oven to preheat.)
Clean up, then do something else for a while. (I took the opportunity for a shower.) Some suggestions: read a book, write in your diary, go for a walk, draw a picture, do a little dance, make a little love.. anyway.
While the oven's preheating to 375º, get out your cookie sheets. You shouldn't have to grease them with the amount of butter in this recipe, but if you feel you must, use a little bit of vegetable shortening. I wouldn't put that stuff in a cookie anymore than I would dog turds, but it will give you a nice greasy pan that won't burn.
The recipe I adapted this from says to use an ice cream scoop to make the cookies. I did this, and it made some BIG ol' cookies. However, I don't see any reason why you shouldn't go with the old-fashioned two spoons method if you want to.
Scoop out the dough onto the cookie sheets, leaving lots of space between each blob. Put the unused dough back in the fridge. Put a pan of cookies in the oven.
Bake for five minutes and have a look. If they look like one side of the pan is browning faster than the other, spin the pan around. Bake for another ten minutes or so, or until the cookies are just browned.
Repeat until all the dough is baked.
Once you have the cookies out of the oven, let them stay on the pan a few minutes before you try to move them. They'll need to cook a little more on there, or they'll fall apart.
Some people cool them on wire racks. I've never really done this, plus these cookies may be too soft for that. Try waxed paper or cut up paper grocery bags.
Don't forget to shut off the oven and clean up the kitchen.
