You know those weekends when you don’t feel like doing much of anything other than sitting around watching TV and eating chocolate chip cookies? Well I had one of those last weekend, which clearly prevented me from taking any outfit inspired anything, so these cookies will have to do today.
They are so good, by the way. Excuse me while I go on a tangent, but I think our oven is some kind of baking wizard. I always make the chocolate chip cookie recipe on the back of the Ghirardelli chocolate chips, but I substitute half of the butter for Crisco so they don’t flatten like pancakes (or at least that’s what my mom always told me to do). I didn’t have any Crisco on hand last weekend, so ended up making the cookies with the full amount of butter.
After 8 minutes and fifty seconds at 375 degrees, those babies were fluffy, buttery and irresistibly delicious. I won’t mention how many I had, but I did have a text conversation with my sister that went something like this,
K: What are you doing?
C: An online quiz, you?
K: Eating cookies and watching TV
C: OMG, your life
Sorry, I’m not sorry.