Cookies: Why? How? Help!
December 3, 2009
Here’s a confession: when it comes to cookies, I am a complete idiot. Where to even start?
First, there’s the why. Sure, I’ve made chocolate chip cookies before… and they were just fine. But, while I love both dough and chocolate, I can’t think of a very compelling reason to dirty many a bowl in order to combine them into a dessert when I could, for instance, just eat some chocolate straight. I mean, look:
No improvement needed, right? And chocolate is just one example, since this applies to so many other traditional cookie components.
And then there’s the butter thing. I look at cookie recipes every once in a while and think, “Ooh! Let’s make that!” … only to have my enthusiasm crash with a loud thud as soon as I see the amount of butter involved. The mere thought of a whole cup of butter folded into, say, some luscious shortbread instantly causes me to envision Mr. Onepot clutching his chest and keeling over from a heart attack at the age of 40.
[Now, don’t get me wrong: we ADORE butter. And we’re no health nuts (remember, just yesterday I told you how I will spend the coming winter in the me-shaped dent on the sofa?). It’s just that I’d prefer not to tuckpoint my husband’s insides with cupfuls of dairy fat, lest I should end up a butter widow.]
So, please help! What am I missing? Surely there are some delightful, un-fussy, un-deadly cookies that I could be making right now if I only knew they existed?