Like a fine wine, this cookie here presented has been aged to perfection, acquiring deep notes of CHEWY and TOFFEE-BURN and OMFG I LOVE LIFE. Did it require barrels and equipment? Naaaaaah, just some forsight. Friday night I made a batch of Dreena’s homestyle chocolate chip cookies (which I think I’ve made at least ten times before, they must be my favourite or something) with two extra tablespoons of cocoa, a pinch of instant coffee powder, and coarse salt instead of fine. And then the dough sat in the fridge all weekend, getting dryer and more flavorful every day. I must pledge my allegiance to this NY Times article by the way, for spilling the perfect cookie beans… because….

I want to run away with this disc of chocolate bakery love. I am so glad I made just one, or I’d pretty much still be in the kitchen contemplating all the cocoa-laced angels that were trumpeting every bite as I sank deeper into tri-textured molten crispy chewy transcendence.

That is all. :)

(oh, except that I threw a couple basil leaves onto a few bites and that was even fabulouser. There’s no stopping it!)

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