Writing to You from the Amateur Foodie Kitchen...

I come to you this afternoon, dear readers, reporting from within a cloud of all-purpose flour.  That's right, kids, the Amateur Foodie is baking!

Cookies are the item du jour, and the recipe is......Tollhouse!  Sure, perhaps not gourmet, but tasty all the same.

I only use the Tollhouse recipe when I make chocolate chip cookies, and they always turn out tasting great, even though they rarely look delicious.  I believe I've isolated the issue I have in making these scrumptious morsels, but I seem to forget it every time I go to make a batch.

I use my standing mixer to prepare the dough, and I will readily admit that I have way too much fun creaming the butter and sugar.  I have so much fun, in fact, that I crank the machine up too high and run it for too long.  This overturning of the butter leads to flat cookies that spread out to the size of tea saucers and crisp up to a cracker-like consistency.

But cry about it?  I shan't.  It's the way I've always had my cookies, and I love it.  Plus, when there's chocolate inside, there's not too much you can do to mess it up.