my favorite chocolate chip cookies

I’m back! Want to start by thanking my friend Jen from The House of Wood, whose encouragement was just what I needed to hop back into this blog. This recipe for chocolate chip cookies feels like the perfect post to get me going again! 

If you’re not looking to read the story behind these cookies (spoiler alert – it’s political!), you can jump straight to the cookie recipe.

One year ago today, millions of people marched in cities across the world in protest… It was a protest to advocate legislation and policies regarding many issues, including women’s and reproductive rights, racial equality, LGBTQ rights, immigration reform, freedom of religion, healthcare reform, the environment and more. It was incredible to see and truly felt like the start of something big. Yesterday, exactly one year later, people gathered again all across the country protesting Donald Trump’s inauguration among all the other issues protested last time. You can see more on Instagram by browsing #WomensMarch2018.

Last year around this time, I had been struggling with how to help and how to make my own voice heard. Besides the obvious actions you can find when you search for how to be a political (or any kind of) activist, I was yearning for a way to contribute in a unique way. After posting a video of breaking open a chocolate chip cookie on Instagram and seeing the response it garnered, I was inspired. The post that launched this whole thing:
 

🍪 BAKE SALE! 🍪 have you ever wanted to reach into IG & eat something from a picture? now's your chance. skip to the bottom for da details - this is gonna be a long one! // i posted a video breaking open a warm chocolate chip cookie (see last post) & y'all seemed to love it!!! 👅 that got me thinking... // i've been struggling with how to make a difference lately. how do i reach out into the craziness with my limited resources, my small voice, my privileged perspective & really do something positive? it's easy to be overwhelmed with where to start... so I decided to just start. even if it's small, it's a start. 👍🏼 // SO! if you'd like to receive a package containing my salted chocolate chip cookies + the recipe to make them, comment with your venmo username or paypal email + your $$ amount. or venmo me @ codyuncorked. i'm asking for a $10 minimum. i'll reach out after for your address & you'll get a 📦 of 🍪🍪🍪 made with 💖! // all money made from this will be donated directly to #plannedparenthood. women's reproductive rights are NOT a partisan issue & this organization does so, so much good. // okay, phew! pls tag a friend if ur so inclined. 👯 now i'm done! here we go..! 🙆🏻

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In fewer than 48 hours I raised a little more than $1,000 to be donated to Planned Parenthood. It was insane and exciting and humbling and emotional and all around awesome. Jeff and I went to CostCo for supplies and I got to baking, shipping out more than 40 orders of cookies over the following month. To be tooooooootally honest, I never quite finished the cookies shipments for some of the friends who donated… (I took care of the complete strangers first – I couldn’t believe so many people I didn’t know were willing to donate. I love you guys!!) To those who are still waiting: I haven’t forgotten! This just means I don’t see you often enough (or like, ever, since it’s been a year) so I’m holding your cookies hostage until we make some plans. 

Along with each shipment I sent out a postcard with the recipe. It was SO fun to see people make the chocolate chip cookies. The downside (or upside, really) was that those people have since received a ton of questions from their own friends and followers (looking at you, Jen!) about the recipe.

The past year has been filled with so many awful things. BUT, it has also been a tremendous year for the people whose voices have been silenced, undervalued and ignored. I am SO proud to see the acts of resistance and to see people doing what they can with what they’ve got to make a difference. It’s a scary world, but there are good people out there who are making themselves heard loud and clear. I applaud those people and only hope to be a small voice in a sea of many who will be on the right side of history. Hopeful and fun fact: there are more women running for Congress right now than ever before in U.S. history!

Without further ado, here is the recipe for my very favorite chocolate chip cookies! If you want to do something to make this world a better place when you make them, I’d love to hear about it.

My Favorite Chocolate Chip Cookies

ingredients
1 cup unsalted butter, melted and cooled to room temp
1¼ cups packed light brown sugar
¾ cup granulated sugar
2½ cups all-purpose flour
1 tsp kosher salt or ¾ teaspoon fine sea salt
1 tsp baking soda
2 large eggs
2½ tbsp vanilla extract
12-oz bag (2 cups) semisweet chocolate chips
flaky sea salt (Maldon)

instructions
Start by melting your butter and cooling it all the way to room temp – this can take a couple of hours, so plan to do it in advance!

When you’re ready to make the cookie dough, whisk the dry ingredients (flour, salt and baking soda) in a medium bowl. Set aside.

Next, use a stand mixer, hand mixer or whisk to mix both sugars in a large bowl. Use your fingertips to break up any lumps. Pour the melted, cooled butter into the sugars and whisk vigorously for about 1 minute. The mixture will start to come together into an almost ball. Scrape the sides of the bowl with a flexible spatula.

Thoroughly whisk one egg into the sugar-butter mixture, scraping the sides of the bowl. Add the second egg and the vanilla, whisk until mixed, then scrape the sides of the bowl again.

Add the dry ingredients to the wet and use the paddle attachment or a spatula to fully combine, paying extra attention to any stubborn dry ingredients at the bottom of the bowl. Last but not least, stir in the chocolate chips.

Refrigerate the dough for 20-30-minutes. Cover a cookie sheet with parchment paper, then use a medium sized scoop (or spoon) to form balls with about 1½ tablespoons of the refrigerated dough. Top each dough ball with a sprinkling of flaky sea salt. Cover with plastic wrap and place in the refrigerator for at least one hour, or up to 3 days. This refrigertion step is SUPER important, so don’t skip it!

When you’re ready to bake, preheat the oven to 375ºF. Place cookies 2 inches apart on a cookie sheet and bake for about 10 minutes, or until desired doneness. I like to take the chocolate chip cookies out when they still look a little under done. Doughy cookies forever!

Enjoy!

One comment

  1. Love everything about this and recipe and you! So proud of you and soooo happy you’re back to blogging !!

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