Brodie: There is something out there that can help us ease our simultanious double loss.
T.S. Quint: What? Ritual suicide?
Brodie: No, you idiot, the fucking mall!
T.S. Quint: I’d prefer ritual suicide.
Brodie: Oh come on man it’ll be great. They have these new cookies at the cookie stand, you have to try ‘em. They’re awesome.
Quint eventually got to sample that cookie but in all the other hubbub, never managed to confirm their relative level of awesomeness.
We think these should put that question to rest…
Cookie Stand Cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1/4 lb.) melted butter or margarine
- 1/2 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 package (6 oz.) or 1 cup semisweet chocolate chips
Preparation
Preheat oven to 300 degrees.
Mix together the flour, baking soda and salt.
In a separate bowl, mix together the melted butter, brown sugar, granulated sugar, 3tbsp water and vanilla until fully blended.
Stir the flour mixture into the butter mixture, then stir vigorously until blended.
Stir in the chocolate chips.
Line two sheet pans with parchment paper. To apportion out the cookies, you can use a spoon, your hands, whatever…we use a size 20 ice cream scoop, lightly sprayed with Pam non-stick spray to keep the dough from sticking. Scoop cookie dough onto each pans, leaving about four inches between each scoop as they will expand.
Bake for about 20 minutes until browner (than the actual color of the dough) around the edges.
Let the cookies sit on the pans for about five minutes then transfer them to a cooling rack. Or devour, whichever.
A delectable alternative to chocolate chips is malted milk balls, though this does change the chemistry of the cookies, and I’d use a skosh less butter, reduce the stick by about 2 tbsp.
Just remember that the cookie stand is an autonomous eatery for mid-mall snacking, NOT part of the food court. We’re not talking quantum physics here.
Tags: chocolate chip cookies, dessert