this morning i made the most incredible chocolate chip cookies – evah. i love to bake, but have been hesitant because the closest thing i have to an oven is a toaster/convection oven. the owner’s manual is completely in thai. so i just sort of guess how to use it. but i’ve mastered toast and feel ready for bigger challanges. like the most incredible chocolate chip cookies – evah (miccc-e).
and because i have nothing but time on my hands i thought i would share. the recipe and how to, not the cookies.
it starts at the grocery store. where i found this.
which triggered the miccc – e recipe memory. which meant i had to hunt for the rest of the ingredients. luckily, i’ve memorized the ingredient list for this recipe.
i find these.
which is great progress. i remembered that i had flour, brown sugar, salt, eggs, vanilla and milk at home. so only one thing is left. and i spend forever hunting it. i have the kids hunting for it. and it is finally discovered by a11.
and the reason i had such difficulty finding it is because i wasn’t looking for that. i was looking for this.
i just assumed it only came packaged like this – my horizon’s have been broadened.
and then we go home. where i let the ingredients sit for a few days. and every day a11 asks, “are you gonna make miccc-e today??” and i answer, “maybe tomorrow.” (i have legitimate reasons for not making them. i don’t own a hand mixer. and needed one. well, maybe not need but it sure would make it a lot easier. and last night, while i was at the store, i remembered to look for one. and found one.)
so this morning the stars were aligned correctly and i made the miccc-e.
the first step after the first step of purchasing the correct supplies is to dress properly.
i love this apron. it’s one of the few things i brought with me from my kitchen in the states. michael hates this apron. thinks it’s ugly as sin. (but i have caught him wearing it, so perhaps he doth protest too much.)
and then assemble the wet ingredients and the dry ingredients. put all the wet ingredients together into a big bowl, like this one.
it is the biggest not-really-a-mixing-bowl-but-will-have-to-suffice bowl i have. at this point i realized i might want to actually get the mixer out of it’s box – so i could actually use it. and then i spent a little bit trying to figure out if this warning applied to me.
while my metal capabilities might be questionable i forged on.
in the large bowl – cream together 3/4 c. butter flavored crisco, 1 1/4 c. firmly packed brown sugar, 2 tbsp milk and 1 tbsp vanilla. blend until creamy. then blend in one egg.
in another bowl, mix together 1 3/4 c. all-purpose flour, 1 ts. salt, 3/4 tsp. baking soda.
add the dry ingredients to the creamed mixture – gradually. and realize that the bowl the dry ingredients were in is plenty big enough for the cookie dough so transfer from kfc bucket to much more attractive bowl.
next comes the chocolate chips.
stir in 1 1/2 c. semi-sweet chocolate chips.
then drop by the rounded tablespoonful onto an ungreased cookie sheet. and place in 375 degree farenheit oven – which my handy, dandy conversion calculator informed me was 190.56 degrees celsius (i bravely rounded that up to 180.)
bake for 8-10 minutes for chewy cookies or 11-13 minutes for crispy cookies. if you’re using a convection oven do not take your eyes off of them, because it cooks fast. really, really fast. i was prepared for that and had no cookie fatalities.
when they’re however you like them take them out of the oven and cool.
and, yes, my kitchen facilities do only allow me to bake 1/2 dozen cookies at a time.
michael’s worried that there won’t be any of these left when he returns on thursday. that concern might be justified.