Baking Because Murder Is Wrong

Once upon a time, there was a girl who really loved the beauty of baking. She would come home to the smell of fresh homemade cookies where the chocolate was toasted to perfection and the butter crisped to gold. Her mom would welcome her home with a sweet smile and tender hug, she would ask how her day went, and go on and tell her how lovely it all sounded. There was a compassionate ambiance that soothed her soul and a laugh that made her worries disappear. She was there, they were together, and in those moments she felt appreciated and loved, thanking Mother’s sweet temptations for taking her mind off her heartrending thoughts of reality.

Until the last cookie was gone (because they were abso-fuckin-lutely delicious) and all that was left were the crumbs of her hopeless delusion.

It was mid-June and the month retained an aura of endless baking sessions and daydreams of special moments within her imagination, getting lost in all-purpose flour and mini chocolate chips. The mother-to-be was a lie and nowhere to be found so she baked her teary heart away until there was no pain of thought, just the sweet smell of summer cookies and beautifully baked goods.

The BEST choc-chip-cookies you’ll ever have (if you bake them right) I promise.

Chocolate Chip Cookies

• 1 1/2 cups leveled all-purpose flour

• 3/4 tsp salt

• 3/4 tsp baking soda

• 3/4 cup (1 1/2 sticks) unsalted butter

• 1 cup brown sugar

• 1/4 cup granulated sugar

• 3 eggs (1 egg & 2 egg yolks)

• 2 tsp vanilla extract

• 1 splash almond extract (tinniest droplet - like outta a pipet tiny - a regular drop is detrimental)

• 1 cup chocolate chips

1. Dry ingredients

Preheat oven to 375°. Whisk flour, salt, and baking soda in a small bowl & set aside.

2. Liquid gold

Cook 1 stick (1/2 cup) of butter till golden brown - it will foam keep stirring till butter begins to brown. Don’t burn (so light brown) and no need to constantly be on stand-by & stir, it takes about 4 min. Pour liquid gold into a medium bowl and cool (1-2 min) then drop 1/2 stick (1/4 cup of butter) cut up into butter bowl.

3. Cookie dough

Once butter is melted stir in both sugars until no more lumps and then add egg + egg yolks (whisk in until smooth) then + vanilla & TINNIEST drop of almond extract (bc it’s SOO strong) & Mix.

Using a rubber spatula slowly add dry ingredients until your dough is soft & holding its shape, then add in chocolate with lots of love (add an extra 1/4 cup if you’re like me & adore chocolate).

Let sit for 5-10 min or if you’re impatient - like myself - throw that bowl in the freezer for 2-4 minutes while you prepare two baking sheets (foil or cookie sheet, your choice - foil; toastier bottom just don’t forget cooking spray).

4. Perfection

I use an ice cream scooper or use a spoon to ball up about 3 tbs of dough = 16 cookies. I wouldn’t make them smaller since they may flatten out and not bake to perfection.

Bake cookies 8-10 min. Cool & Enjoy.

p.s Therapy can be expensive but baking is cheaper - and the key to one’s heart, especially this recipe. They’re abso-fuckin-lutely delicious.

lots of love k.