Chocolate Chip Cookies

When I get stress, my brain doesn’t turn off. I dream about the situation; Sometimes, I get lucky and find the solution WHILE I sleep. Other times, I wake up in the wee hours of the morning unable to fall back asleep.

The next day, no matter how tired I am, I bake cookies. Rolling the dough into small balls over and over again (32 times in this case) eases my mind. I’m sure there’s some scientific fact out there about the benefits of repeatedly doing the same actions.

I went to work today, stepped into the freezer and grabbed a block of unsalted butter. As I commuted home, I thawed the frozen butter in my hands. I’d say it was a job well done because by the time I got home, the butter was ready.
While I was relaxing a bit, I was craving a pickle. I love the tang! Too bad it was a new jar, so I struggled to get it open. I did the whole tilt-your-jar-on-a-surface, and then pop. The juices spilled onto the counter.

And like how my random mind works, I thought, “Why don’t I throw in some pickle juice for the sweet and salty flavor?” I’m all about mixing flavors and throwing in weird ingredients.

It turned out splendid. After the cookie cools, there’s a crunchy exterior but a soft interior. The sign of a great chocolate cookie. Best of all my stress left me.

Chocolate Chip Cookies

makes 28-34 cookies

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter
1 large egg
1 tsp pickle juice
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 1/2 cup flour
2 cup chocolate chips

1. Cream the butter and sugars until fluffy.
2. Mix in egg, vanilla extract, pickle juice and salt with electric mixer.
3. Mix in flour and baking soda. Continue mixing with electric mixer.
4. Toss in chocolate chips. Mix well with clean hands.
5. Line baking sheet with parchment paper.
6. Turn oven onto 350°F.
7. Scoop dough and roll into 1-inch balls.
8. Place balls on baking sheet, 2-inches away from each other.
9. Bake cookies for 8-12 minutes or until golden brown.
10. Cool cookies on cookie rack.


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