These last few months have been quite a transition period. They included finishing vet school rotations, a few trips to the US, planning a conference, studying for finals, planning a move back to the states, and taking final exams... I have actually fit in quite a bit of baking into that period (its possible I'm a stress baker, oops!), but I only recently realized that I've let the blog fall behind! My most recent baking has alternated between french macaron's (as usual) and recipes chosen purely to use up ingredients left in our cupboards - which didn't always lead to the most delicious, blog-worthy things. I do have a few newer recipes to share at some point in the future, but I decided that as I'm moving back to the US, and started this blog about baking American in the UK, maybe an old fashioned classic would be a great transition recipe. So here I present you with my favorite chocolate chip cookie recipe. (My apologies if posts continue to be sparse over the next year, I'm not sure how many hours I will get to spend outside of the hospital walls!)
This recipe, if baked right, will give you a thick-ish cookie, soft in the middle, a little crunchy on the edges, and oh so delicious. In fact is so good I've often had people ask for the recipe, which is impressive for something as simple as a chocolate chip cookie! I'm sure anyone who bakes in the US already has their standard go-to recipe for the chocolate chip cookie, but if you ever have any disappointment in the outcome, then I recommend you try out this new variation, it has a few things going for it! Here are some of the aspects to the recipe that I think makes the difference:
