After I posted “Boston Bound,” the phrase “Antidote to Evil” popped into my head. Words and images eddied around me like the tide surrounding my sand-covered feet. They buoyed my heavy heart and spirit. For the next week, all of my posts will carry the “Antidote to Evil” theme.
Sweetness means many things. I’ll leave you with…
Sweet to meet, such delight. Sweet to eat, take a bite.
What word or phrase is your remedy for this modern madness?
Tate’s Bake Shop Chocolate Chip Cookies (thin and crisp)
I once commented to a friend how much I like Tate’s cookies and she promptly sent me this recipe. I haven’t used another one since because these chocolate chip cookies are always delicious! I usually double the recipe, bake a bunch and freeze the extra dough. Happy baking, hon.
2 cups all purpose flour (I used 1 cup unbleached flour, 1 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F. Either grease two cookie sheets or line them with parchment paper.
2. In a large bowl, stir together the flour, baking soda and salt.
3. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
4. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
5. Drop the cookies 2 inches apart onto the prepared cookie sheets.
6. Bake for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
Yield: 4 1/2 dozen three-inch cookies.
Unbaked cookie dough may be left in fridge for a few days and freezer for over a month.