Chocolate chip cookies in the haunting spirit.
Happy (belated) Halloween! I’ve been cooking up a pumpkin storm for the past month, so a batch of pumpkin muffins or scones wouldn’t have shouted special! to me. For the holiday of refined sugar and potential cavities, only orange food coloring as bright and real as Cheetos would do. So I pulled out an orange-and-black (well, orange-and-dark-brown) bag of semi-sweet chocolate chips. I have no idea what was in those bright orange chips – dyed white chocolate, maybe?
I only have one traditional chocolate-chip cookie recipe – the New York Times cookie – on this blog so far, which is definitely out of the ordinary. For all the talk of finding the one perfect recipe, most blogs have a panoply of chocolate-chip concoctions. Lovin’ From the Oven has more than ten variations on CCCs, from pumpkin-chocolate-chip cookies to chocolate-chip-toffee-walnut cookies. I used to stick to the tried and true – in my case, the Tollhouse recipe on the back of the chocolate morsels bag – but by now I’ve tried chocolate-chip cookies from more blogs than I can count. Cream cheese, Greek yogurt, instant pudding – all have a special ingredient that supposedly makes them #1.
One of the better chocolate-chip recipes out there, IMHO, is this one from Oh Sweet Basil. It’s titled “Thick and Chewy Chocolate Chip Cookies,” and mine turned out even thicker than the ones pictured on the blog. They were little puffy, craggy lumps studded with Halloween-themed chocolate chips. Next time I might give each one a quick press of the palm before baking, but otherwise, these turned out mighty fine. And it’s a recipe that calls for melting the butter to boot! My laziness is justified!