Chocolate Chip Cookies

by Nicolette
(Winston-Salem, North Carolina, USA)

It's cold. My electric blanket will keep me warm only for so long. I need something more to satisfy my soul (and my soles...I have cold feet). Winter Solstice is fast approaching and Santa Claus is soon to come to town. I am nearly 30 years old and I still stand in awe of the magic and wonder of the year-end holiday season.

Starting shortly after Thanksgiving, my mother and I make dozens of batches of cookies to give as presents, snacks, and to spread general good cheer to others. Our kitchen stays hot for two months out of the year, churning out the cookies. We make everything from kitchen sink to oatmeal raisin to raspberry-filled linzers and classic chocolate chip. We package cookies by twos, carefully tuck them into boxes and deliver batches to the local homeless shelter, community centers, and random people milling around on the street. We enjoy spreading a little love from our kitchen to others' stomachs and hearts.

Last, but not least, we set out a stack of cookies for Santa Claus on Christmas Eve. Always chocolate chip, always with a glass of egg nog. My nieces and nephews are always delighted by this part of the cookie tradition and they partake in cookies and nog before bed, to experience what Santa will, later on in the evening. The magic and joy of the season can be seen in their eyes and is personified through these cookies.

Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 Tablespoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoon vanilla extract
2 eggs
2 cups Valrhona Manjari Dark Couverture

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in a bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Stir in chocolate chips . Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely. Makes 40 cookies.