Friends, I can’t be modest about this: I make the best cookies. Ever. As the weather gets steadily warmer in California, I get ever more reluctant to turn on my oven. However, for the entire past week our oven was broken. At first we didn’t notice, but the last two days we started to lose it. My roommate and I were coming home from the store with all kinds of things to cook in the oven only to realize moments before preparation that our oven in fact didn’t work. Life finally showing up to your office on time only to realize it’s Saturday. And what really threw us over the edge was when we decided, for the first time in months, that I should make a batch of my infamous cookies… in an oven that doesn’t work… the horror. So when Carlos our maintenance man finally came yesterday and fixed it, it was like Christmas. Immediately my roommate made eggplant parmesan and I ran to the store to buy eggs and butter for cookies. It was 1000 degrees in our apartment. Totally worth it.
I come from a long line of cookie monsters and this recipe is my gold standard, never-gets-old, perfect every time, loyal standby. I have been using it for years, to the point where I could probably do it in my sleep. In fact I wouldn’t be surprised if I actually did a few times. What makes them so irresistible is the perfectly soft almost fluffy texture that has the slightest of crisp on the outside. That and the fact that the cocoa powder mellows out the sweetness while adding a silky chocolatey depth. Pure sex. Don’t even try to resist. If you bring these to a party you may want to consider making a double batch – they go fast. Personally, I recommend eating them warm from the oven with a scoop of vanilla ice cream. I may need a minute….
What tames your cookie monster?