Chocolate Chip Cookies
There is something that we can all make in our sleep—something that when guests are coming over, we can whip up in a jiffy and know that it will turn out perfectly every time. Chocolate chip cookies are my go-to, reliable, crowd-pleasing winner. I can make them with my eyes closed, have the recipe memorized (it's super easy) and always have the ingredients in my pantry.
The great thing about this recipe is that the dough is so versatile. I like mine plain ... yep, no chocolate chips, nothing. My siblings and I used to ask my mom to make us "chocolate chip cookies without chocolate chips" as none of us really liked chocolate (I know ... go ahead and stone us). I still always make one (ok, two) out of the batch without chocolate—otherwise I end up murdering all the cookies by just eating around the chocolate chips.
Instead of chocolate I love to add white chocolate chips and Macadamia nuts or M&M's or Reece's or pecans and dates. The possibilities are endless. These have chocolate chips and toffee bits in them. I realized after salivating over Christie's Cookies for years that one of their secrets is that they put toffee in their batter. You can buy Heath Bits on the baking isle in the grocery but I love to use Nashville Toffee Company's Almond Toffee—just chop it up and throw it in.
What's more comforting than chocolate chip cookies? ... maybe pancakes ... more on that later ...