Blog Shmog. Perhaps pithy observations are like eggs; you're born with a certain number and once you're out, you're out. At any rate, the only thing I've done recently that might merit a food post (or any post at all) was to make chocolate chip cookies. Here's the recipe I use, but you can use anyone you want as long as you do two things: make the cookies BIG and add several graceful flourishes of hot fudge or chocolate sauce to the batter. Trust me.
Now back to the regularly scheduled programming...[crickets]
The World's Best Giant Chocolate Chip Cookies
Yield: approx. 15-20 giant cookies
This is the a pretty standard recipe -- I think I was using the one from See's semi-sweets -- but anyone will do AS LONG AS YOU DO THE TWO SECRET THINGS.
1/2 lb. unsalted butter
1 cup brown sugar
1 cup sugar
1 1/2 tsp vanilla
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
4-5 TBSP chocolate syrup or hot fudge sauce
2 cups See's Semi Sweet Chocolate Chips
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugars. Add eggs, then vanilla, beating till smooth.
3. In a small bowl, mix flour, salt and baking soda. Gradually stir into butter mixture, blending well. Squirt chocolate syrup over dough (I usually make 4-5 turns around the bowl) and mix well. Add chocolate chips and stir.
4. Drop in huge spoonfuls slighter larger than an extra-large egg onto cookie sheet. You should be able to fit about 5-6 spoonfuls per cookie sheet.
5. Bake 10-12 minutes, checking after 10 to see how they're coming along. If you have to bake in batches, remember that the laTter batches will need less time to cook since the oven and cookie sheets will be hotter.