I’ve been craving cookies for weeks now, but didn’t get around to making them for a good long while. Others would tell me to just go buy some, but I have a rather strict rule when it comes to baked goods: if I’m too lazy to make them, and a friend hasn’t offered them to me, then I’m not going to eat them. This comes both from a certain amount of food snobbery as well as a desire to remain able to fit into my jeans (did I mention I loathe clothes shopping?). The other night I finally got to it with help from my gent.
The Food Lab’s Best Chocolate Chip Cookie Recipe is my go-to recipe for chocolate chip cookies, replacing one that a friend had given to me in elementary school and which I’ve never written down, so never seemed to remember quite right. When I make a batch, I scoop the dough and then freeze it solid before putting it into an airtight freezer container so that I don’t feel obliged (or tempted!) to bake and eat them too fast. When I want to make fresh cookies, I just put them onto a lined cookie sheet and bake them as normal, adding a couple of minutes to account for the frozen dough.
Recommended reading: the science behind baking the most delicious cookie ever