A bedtime tale: Once upon a time, there was a girl who published a lovely little food blog and had many delightful conversations with readers about incorporating good food into their busy lives. Then the girl’s job kicked into extreme overdrive, ratcheting from ridiculously busy up to holy-hyper-insanity-what-do-you-mean-it’s-already-June-July-August busy. It was so busy that the girl could barely manage to cook food every night, let alone photograph it and write about it. Then the girl’s grandma died. Then her job got even busier. One day, the girl decided she really missed blogging and decided to come back to it with a recipe for absolutely perfect chocolate chip cookies. The end.
Or something like that. Thank you for bearing with me during my unplanned hiatus. I missed you guys - I hope you missed me, too. The past few months have been absolutely breathless; as it turns out, there is a monumental amount of work involved in being debtors’ counsel in a large chapter 11 bankruptcy case. Who knew?
To atone for my absence, I present to you my very favorite cookie. As I have mentioned, I grew up making a scrumptious snuggle of an oatmeal chocolate chip cookie known in my family as a Cowboy Cookie. For the better part of three decades, I considered Cowboy Cookies to be the Mary Poppins of chocolate chip cookies: practically perfect in every way.
And then, one day, I cheated on my Cowboy Cookies with another recipe involving brown butter. For the uninitiated, brown butter is the result of heating regular butter in a skillet until the water has boiled off and the milk solids brown. It is rich, nutty, and capable of becoming an absolute scene-stealer in otherwise predictable dishes. Jeffrey Steingarten wrote about brown butter in the June issue of Vogue last year. (Wherein he had the bizarre nerve to present an utterly pedestrian oatmeal shortbread recipe as the end-all, be-all oatmeal cookie whilst neglecting to include the baking temperature. Jeffrey, I expected better on both counts.) My quibbles with the recipe notwithstanding, the story reminded me how beautifully brown butter enhances certain cookies. Unsatisfied with my underlying recipe, I filed the brown butter idea away in a special section of my memory I reserve for Thoughts About Cookies. A few months later, I was intrigued by the idea of putting grey salt on chocolate chip cookies. A few months after that, I received The Grand Central Baking Book for Chanukah and the stars were suddenly aligned for cookie nirvana.
The six-year-old in me thought this departure from Cowboy Cookies was utter heresy, but the 30-year-old who occupies the majority of my me-real estate told the kid to simmer down and have a nap. And then promptly set about combining all of these recipes into one perfect cookie. A soft, chewy, perfect cookie that is both loaded with chocolate and tastes faintly of toffee. Robust with oatmeal and very grown up with a smattering of grey salt, it is a moment of baked perfection in even the most hectic life.