IrisIn November, my 35 year-old niece died suddenly and unexpectedly, and it has been devastating for our family–especially for my three young nephews (her children). I, a childless woman of a certain age, find myself raising three young boys as we grieve and navigate our new normal. I find that baking or cooking can be a soothing way to navigate through the waves of grief. The kitchen is normally my happy place, but in times of sadness and grief, it is my haven. My safe space. The healing space.
The rhythmic process of measuring, mixing, and creating brings a sense of control and mindfulness, offering a quiet space for reflection. So, here I am, in my kitchen somewhere between witching and waking hours, gathering ingredients while the children are sleeping and trying to create a little Christmas magic for them. They are well past the point of believing in Santa, though they still love the silly little traditions of the season. So, a plate of cookies for the jolly fat man it is. I find that the act of cooking can provide a tangible outlet for emotions, as I struggle to fight back tears. But soon, the delicious aroma that fills the kitchen brings a familiar warmth and a sense of connection to all those I’ve lost, creating a space where healing is gently nurtured through food.
And I am, once again, reminded why the kitchen is my healing place.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups good quality semisweet chocolate chips (I prefer Callebaut)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients
Beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Add the Chocolate Chips
Fold in the chocolate chips with a spatula or wooden spoon.
6. Shape the Cookies
Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and crispy. The centers may look slightly soft but will firm up as the cookies cool.
8. Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Extra Crispiness
- Use room temperature butter for better incorporation with sugars.
- For thinner, crispier cookies, slightly flatten the dough balls before baking.
- Replace part of the flour with almond flour for an even crispier texture.
- Bake a minute or two longer for a darker, crisper cookie (watch closely to avoid burning).
