chocolate chip cookies

cardigan in progress

cardigan in progress

This morning I’m knitting a sleeve. I knit this chunky cardigan from the bottom up (Quince & Co Osprey in Pea Coat), but I cast on the sleeves provisionally so that I could knit them from the underarm down. I don’t love the wrestling that comes with knitting sleeves top down, but it IS really efficient in terms of yarn use and getting the sleeve length right! I didn’t put in buttonholes, so I’m thinking of either adding a zipper or ties.


Chocolate chip cookies? Yes please. Adapted from Brown Eyed Baker. (I only ate one for breakfast, I swear.) This is the recipe I go to most often, lately. I make the cookies a bit smaller than the original recipe calls for, because smaller cookies means you can eat more of them! They are a little bit crisp on the outside, but nicely chewy inside. I’ve streamlined the recipe a little to reflect how I actually make them.

Thick and Chewy Chocolate Chip Cookies
yield: about 2 dozen 3-inch cookies

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1-1 1/2 cups semisweet chocolate chips

1. Heat the oven to 325F. Line 2 large baking sheets with parchment paper.

2. With an electric mixer (or by hand), mix the melted butter and sugars until thoroughly blended. Add the egg, yolk, and vanilla until silky and combined.

3. Add the flour, baking soda and salt, and beat at low speed just until combined. Add the chocolate chips and stir on low speed until combined. The dough may seem a bit crumbly, it’s ok!

4. Gently roll golf-ball-sized scoops and place them on the cookie sheets a couple inches apart. Press down slightly until about 1/2″ / 1cm thick.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 12 to 15 minutes, rotating the baking sheets halfway through the baking time. Cool the cookies on the sheets for a few minutes then remove to a wire rack…or your mouth.

Cookies keep quite well in an airtight container for a work week of lunchtime treats!



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6 responses to “chocolate chip cookies”

  1. Leslieann Avatar

    Wow! that sweater looks gorgeous!! (As does the lovely, textured, multicolored shawl in the works). I check in here pretty much every day because I love your patterns (have knitted several of your shawls and am part way through a sweater) and I enjoy your take on life, its challenges and the pursuit of happiness! Your creative approach to clothes, balcony gardening, writing and all of your interests always delights me. Happy cookie baking!

  2. Cindy Stubbs Avatar
    Cindy Stubbs

    Please can you tell me direction for reverse shaping Left Shoulder on the Bellevue cardigan fingering? It is so pretty and I am almost done. No one else has this problem so its stupid me I guess. Like I did the right by following your wonderful directions, without themI am lost. Do I purl instead of knit?

  3. Samantha Weyandt Avatar
    Samantha Weyandt

    Love the pattern!!! where can I purchase and or view it?

  4. Barbara Avatar

    Very nice sweater! So you knit the sleeves separately and then graft them on the body? Did I understand this correctly?

  5. Melissa Avatar

    Nice sweater, nice cookies. Have you ever tried making your cookie dough a day ahead, and letting it age in the refrigerator overnight? It helps the sugar to get better dissolved in the water from the eggs and butter, and gives the finished cookies better color. You can scoop the fresh dough into balls and chill those overnight, so they’re super-easy to bake the next day. Or scoop into balls, and freeze on a sheet, bag the frozen dough balls, and bake as needed!

  6. duni Avatar

    I recently used a provisional CO for sweater sleeves because I’ve seen it on your blog (and I think I even did it correctly-ha!). Thank you for the inspiration. And as for the cookie recipe- dammit! They look amazing and now I have to try them. ;)

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