Home isn’t so much a place as a feeling. A feeling that can happen anywhere. Curling up on the couch, with Jeff’s legs warming my toes. My purple toothbrush in the bathroom next to Jeff’s red one. Snapshots, save-the-dates and coupons stuck to the fridge. A full cookie jar.
Before we’d even unpacked, I had the butter softening on the counter. I’ve heard that realtors recommend the scent of baking cookies to entice a buyer, and I can understand why. You can’t help but feel comfortable, relaxed, and simply like you just belong when you’re enveloped in the aroma of chocolate chunk cookies.
Jeff and I have long engaged in the great cookie debate. He is on the side of soft and chewy. I, on the other hand, go for crisp edges and plenty of texture. I love oats in all kinds of cookies, and nuts and dried fruit. He wants none of the above. And because I am a wonderfully adoring wife, I occasionally indulge him. These are Jeff’s cookies – soft and lovely.
Chocolate Chunk Cookies
about 2 dozen cookies
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1/8 cup sugar
1/2 cup brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped semisweet chocolate
Preheat the oven to 375 degrees. Stir together the flour, salt and baking soda. Cream the butter and sugars until fluffy. Add the egg, milk and vanilla and beat to combine. Add the flour mixture a little at a time, mixing well with each addition. Stir in the chocolate. Scoop the dough onto ungreased cookie sheets, leaving plenty of space between each cookie. Bake 12-14 minutes until golden brown. Cool 5 minutes before transferring to a wire rack to cool completely.