I just asked Ben what I should write about for this post.  He said, “Write about buying super expensive ingredients with high expectations only to find out that they’re not as good as you thought they would be.”  I replied, “That sounds boring.” He said (in a hugely sarcastic tone), “Then write about sexual intercourse everybody looooooooves that!” I don’t think I’ll write about that either!

I have a really hard time trying to figure out interesting things to write about.  I actually have tons of thoughts and opinions but I try not to upset or offend people with this blog.  But the older I get the more I realize that other people don’t have a problem hurting other people at all.   They just lob their opinions out there into cyber space without the slightest thought about how it might make another person feel.  All in name of “being honest” and “letting their beliefs be known.”

Sometimes I give my opinions but I try to make sure they’re well thought out. I try to explain them so people can understand where I’m coming from without feeling attacked.  Being this careful in my writing takes time.  So I usually stick to easy (semi-boring) topics and let my photos do the talking.

These triple chocolate chip cookies were oddly perfect.  Whenever I make a new cookie and take a bite I immediately search for its flaws.  These cookies had none!  In fact, they were almost annoyingly flawless!  Ben said they were Gisele Bundchen/Mario Lopez perfect.  I asked him what he meant by that.  He said, “When you see either of those people in photos or on TV they are always impeccable!”  You can never pick out something wrong (according to society and Mattel’s standards) with either of them.  I almost wanted something to be wrong with these cookies so I had tangible proof they were homemade but I could detect nothing but perfection.  I found that a bit irritating!

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Triple Chocolate Chip Cookies (or Mario Lopez Cookies)

Ingredients

• 1 cup wheat pastry flour
• 2 cups bread flour
• 1 Tbsp. cornstarch
• 1 tsp. baking powder
• ¼ tsp. baking soda
• 1 tsp. kosher salt
• 1 cup unsalted butter cold and cut into cubes
• 1 cup dark brown sugar
• ½ cup sugar
• 2 eggs
• 1 Tbsp. vanilla
• 1 cup dark chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Instructions

1. In a medium sized mixing bowl whisk together the flours, cornstarch, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer combine the cold butter, dark brown sugar, and, regular sugar. Beat on medium speed until all three ingredients are well incorporated.
3. Add the eggs and vanilla and mix well.
4. Next, using the paddle attachment, add the flour mixture to the wet ingredients. Mix until well combined.
5. Add all of the chocolate chips and mix until everything is well combined.
6. Divide the dough in half and scrape each half of the dough into two separate gallon sized Ziploc bags (the dough will be very thick).
7. Press dough into the bottom of the bags and form into two large cylinders.
8. Seal the bags and refrigerate dough overnight.
9. When you are ready to bake the cookies preheat your oven to 375° F and line a large cookie sheet with parchment paper or a SILPAT.
10. Remove one of the dough cylinders from the fridge and cut the bag off of the outside of the dough.
11. Cut the dough into 8 equal round slices.
12. Place on baking sheet and bake for
13. 15 to 18 minutes.
14. Let cool for a couple of minutes. EAT!!!
15. These cookies are best warm. If you don't eat them all in one sitting (like me), reheat them in the microwave for 5 to 10 seconds each before eating.
16. Recipe adapted from Levain Bakery Chocolate Chip Cookies at Brown Eyed Baker