My friends had their baby…a beautiful baby girl who is incredibly sweet, cuddly and adorable. I wanted to bring something with me to the hospital to say congrats. I recently heard on NPR that Los Angeles SoCal Edison are trying to ban those metallic balloons since they cause power outages when one hits an overhead power line….therefore I couldn’t buy a bunch of those: I don’t want to be responsible for even one non-functioning traffic light in LA! I had read online a bunch of new mother’s discussing that while nursing they:
1. had the metabolism of a teenage boy
2. had to learn how to eat with one hand
3. craved chocolate chip cookies

Perfect! I like making cookies AND apparently new mothers like eating them (with little to no effect on their waistline). So, I whipped up a batch of chocolate chip cookies. Although a pretty common recipe, there are some slight variations out there that provide subtle taste differences. The variation I used is as follows…it’s basically the toll house recipe with a few tweaks.

Chocolate Chip Cookies (including KR tweaks)

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla (I used Mexican vanilla)
2 1/4 cups + 1 tablespoon all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 bag of semisweet chocolate chips

Preheat oven to 375 degrees
Cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture gradually and beat until well mixed. Stir in chocolate chips. Refrigerate until firm. Drop onto cookie sheet and back 10-12 min.