Sandra Boynton say it’s Homemade Cookie Day. I thought it cute; a certain someone, however, thought it clearly needed celebrating.
Her first thought was to ask me to make a batch of her favorite cookies while she had a call coming in; after years of experimenting with chocolate chip, she said the New York Times version won hands down. The odd call for cake flour and bread flour? That’s for the contrasting chewy vs soft all at once–it really does work, she assured me.
Then she realized my dislike of baking soda.
You’re not going to change the leavening, are you?
I looked at her with a smile that said, And just whom do you think you’re talking to?
Her daddy got caught up in the enthusiasm enough to head out the door for cake flour.
I weighed the flours for her while she got everything ready, quick, trying to beat that phone call. The (vegan for allergies) butter needed to come to room temperature, so, Wait an hour, Mom, and then add this then this then this to this in this order.
We put them in a line so I wouldn’t (I was kidding) put in the vanilla after the flour.
You mix that all up and at the last you refrigerate the dough for two days.
I baked the first three cookies anyway.
And you know what? Even using Miyoko vegan butter, she was right. They looked perfect and the texture was perfect and that was the best chocolate chip cookie I have had in a long time. Even baked two days early.
Except, y’know, I think I would switch out a bit of the baking soda for baking powder but that’s just me.