Colorado typically averages 300 sunny days a year, so when we are given an overcast day with any form of precipitation, I take it as a sign that I’m meant to bake something. Obviously, right? Clearly I’m not going to go outside if there’s moisture present – it’s hygge time! On the other hand, I couldn’t bake anything fancy without having to slog over slushy roads to the grocery store, so I kept it simple. I made chocolate chip cookies with the best recipe ever – and it’s one that you probably already have if you’ve purchased a KitchenAid mixer!
I never would have noticed the Chocolate Chip Cookies recipe in the back of the user manual for my KitchenAid stand mixer when I received it as a law school graduation gift in 2005 – luckily my friend Liz recommended it. KitchenAid doesn’t have an official online home for the recipe, but someone reprinted it here. (See recipe note, below.)
These are the chewy sort of chocolate chip cookies – not the thin crispy ones. Miraculously, this recipe works at high altitude (5,280 feet where I am) with the simplest adjustment: an extra one-quarter cup of flour. They also turn out great when you use half all-purpose and half whole-wheat flour, or you can substitute a great gluten-free flour blend. The cookies shown here were made with Pamela’s Products Gluten Free Artisan Flour Blend
Note: I always use butter, not shortening, when I bake these cookies. Instead of semi-sweet chocolate chips, I use Ghirardelli Bittersweet Chocolate Baking Chips
As enjoyable as my spring snow day was, I must confess I’m ready to finally, really and truly put the snow scraper away and get back to this weather:
What I’m reading: My Husband’s Wife: A Novel
What my 9-year old is reading: Wonder
