You need to make chocolate chip cookies today, because today is Chocolate Chip Cookie Day!
It’s also the Sunday of the Myrrhbearing Women.
Of the two, the latter is by far the more important. The myrrhbearing women were the first to know that Jesus had been raised from the dead. They were the first to be commissioned to share the news of the Resurrection. They are therefore honored as the Apostles to the Apostles.
So I feel like I should be writing about the myrrhbearing women today. But, in all honesty, I’ve tried to come up with something interesting to say about them, and I can’t. So rather than write something dreadful, I decided that I would give you my recipe for chocolate chip cookies.
If you spend the afternoon making chocolate chip cookies with a child, you can talk about the myrrhbearing women while the cookies bake. That will let you keep both days. That seems like a good thing to do.
Tools You Should Have to Make Cookies
None of these are essential, but I use all of them. They make cookie-making easier, and you get better results.
- A stand mixer
- Cookie dough scoops (they look like miniature ice-cream scoops)
- Insulated cookie sheets
- Parchment paper to line the cookie sheets
- Cooling racks
Recipe for Chocolate Chip Cookies
2 cups all-purpose flour
1/4 cup oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon vanilla extract
2 large eggs
2 1/2 cups semi-sweet chocolate chips
Preheat your oven to 375F.
Whisk the flour, bran, soda, and salt together in a small bowl.
Beat the butter and sugars together until light and creamy. Add the vanilla extract. Then beat in the eggs one at a time.
Now add the flour mixture, about a third of it at a time. Scrape down the sides after each addition, and scrape the bottom of the bowl, too, to make sure that all of the flour gets incorporated into the dough.
Stir in the chocolate chips. If you don’t have a stand mixer, you’ll want to do this by hand.
Using your 1-tablespoon cookie scoop or two teaspoons, scoop the dough onto the parchment-lined cookie sheets.
Bake for 9 to 11 minutes or until golden brown. Slide the whole parchment sheet of cookies onto the cooling rack and let them firm up a bit before you remove them from the parchment. Let them cool completely on the rack.
Enjoy your chocolate chip cookies!
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