two weeks ago we had a hurricane.
last year we had a hurricane, too. irene. before irene, the mayor basically put the city on lock-down. the subways closed. people were evacuated. shopkeepers put those lines of tape up in their windows (does that actually do anything?!). we bought spaghettios and water and granola bars and batteries for the flashlights we don't have. friends who live alone came to sleep in our living room. i spent the entire day leading up to it watching the weather channel and talking to as
many people as i possibly could about the impending storm.
happen? will it be bad? how bad?
"super cookie chips."
we're very lucky and park slope lost some grand old trees but little else. but other parts of brooklyn, just a few miles away, are like alternate universes. it's unclear if or when life will be restored for them. every single person i know in my neighborhood has participated in the relief effort in one way or another, and though i haven't yet found the words to describe how happy i am to live in the kind of community that has responded so immediately, so eagerly, so powerfully, to the devastation sandy left behind i will simply say that it's life-affirming.
right recipe. it was worth the wait though. according to josh, the cookies i baked with the super chocolate chips are the best cookies i've ever made. they were so good, in fact, that i made them again two days later.
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter. use regular salted butter instead of unsalted. trust me.
1 cup brown sugar
1/2 cup white sugar
1 egg yolk
2 tsp vanilla
chocolate chips. super chips if you can find them. the whole bag. that's like, two cups.
to make the cookies:
1. preheat the oven to 325 degrees F. heat the butter so it's about 3/4 melted. mix the flour, salt, and soda.
2. beat the 3/4 melted butter with both the sugars, then add in the egg, egg yolk, and vanilla. when it's all mixed slowly add in the flour mixture and beat until it's incorporated, then dump in the chocolate chips and mix again.
3. make giant cookie balls! forget about walnut sized scoops. this recipe calls for very large cookies. so go ahead and use your hands and grab about two tablespoons at a time. spread them evenly a couple inches apart on a parchment lined cookie sheet and bake for 13-15 minutes, or until the edges start to look kind of crunchy and the middles still look pillowy soft. that's when they're done. perfectly, deliciously, wonderfully done.
these will go quickly. and you'll want to make them again soon, too.
www.weather.com. you know you want to.