I’ve thought about starting something similar (similar meaning a haphazard idea in my mind) for a while now. I was hoping to start with something of note, but here we are.
I’ve done a good job of conquering my drunkenness (I’m hesitant to say alcoholism bc I don’t identify with that word, I’m a man of excess no matter the draw), but here I am with a little buzz - which obviously gave me the liquid courage to tackle such a task. But I digress, I’m going to be making cookies today. I found a recipe for chocolate chip sugar cookies and I’m going to sub in butterscotch chips bc that’s my wife’s favorite.
I’d looked at our nearby Neighborhood Walmart previously, but they didn’t have butterscotch chips. I was getting my daughter semi-sweet chocolate chips in the bulk area at the local Winco (which is 15 mins away instead of 3-5) and spied that they had them. You may ask yourself how I knew they were her favorite despite never being able to procure them previously, but that would be due to your lack of understanding about the inquisitiveness of your boy.
Can we talk for a minute about sous vide cooking? Is this a safe space?
Seriously, what the fuck? I don’t want mush to be manipulated bc I’m obsessed with tenderness. Call me crazy, I like my food cooked instead of in a bag in warm water waiting to be seared like raw, gummy flesh.
As a person that loves to people watch, there’s nothing better than the small-claims-court shows. Some are better than others, but they’re all a slice of reality - which is better than anything else on TV sans sports imo.
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon fine salt
2 sticks unsalted butter room temperature
2 cups granulated sugar
¼ teaspoon vanilla extract
1 large egg
½ cup mini semisweet chocolate chips + more if desired
Instructions
Preheat your oven to 350 degrees and prep a parchment lined baking sheet. Using a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
Using your stand mixer fitted with the flat beater attachment, mix together the butter, sugar and the vanilla extract on medium-high until pale and fluffy, for about 3 minutes. Beat in the egg, and then slowly pour in the flour mixture, a little at a time, with the setting on low. Stir in chocolate chips.
Roll dough into 1½-inch balls and place, 2 inches apart, on your parchment-lined baking sheets. Bake the cookies for about 12 to 14 minutes, or until the edges are lightly golden, rotating your baking sheets halfway through. Let cool on sheets for about 5 minutes, then transfer cookies to racks and let cool completely. Enjoy!
I never come close to undercooking food. I grew up with a drunk overcooking everything. I sautee both sides in oo or grapeseed oil and finish in the oven or thumb test and it’s good (never close to danger nor close to rubber imo).
One of these stores isn’t too far from me. Hard to believe there’s enough demand for a whole store around alcoholic cakes, but good luck to them I guess.
