About Chocolate, Gluttony, & Love

These cookies are chewy, delicious and won't last long! Photos by Elle & Aaron

These cookies are chewy, delicious and won’t last long!
Photos by Elle & Aaron


Chocolate   Over the years, I gained a significant body of information about my children and my finance, especially when it comes to sweets.  It wasn’t until Dillon, my youngest, was old enough to force Lauren, my eldest, to share her afternoon treat that I first observed a trend that continues to this day: chocolate will send brotherly, or sisterly, affection right out the window. Under normal, non-dessert, circumstances I have seen them share everything from friends to beach shovels, forego the last serving of mac and cheese, and even willingly let the other child choose the family movie on a Friday evening. But bring out a plate of warm chocolate chip cookies, or some other confection, and all bets are off. I have felt like the dead rabbit in the middle of the road while the vultures circled, ready to swoop down the minute the first batch comes out of the oven.

Gluttony   I don’t know the situation in your household but the longest homemade cookies have EVER lasted in my home is about five days. And that was only because it was the holidays and I had baked several dozen batches of cookies! If you’ve ever wondered why gluttony is looked down upon, it isn’t the fact that ones stuffs himself, we all over eat on occasion, it is the ravenous greed with which the food is consumed. Scary to witness, and don’t get too close, you might lose a finger.

Love   As a younger mother I found this behavior quite disturbing. What kind of woman raises people who act in such a manner? Over the years I have learned a few things: the fact that my offspring, and finance, can take such joy in one of the basic pleasures of life is a lesson to be treasured. If something elaborate, ever new, and almost impossible to obtain is required to bring this gleeful, reckless abandon, what a miserable existence. After all, to find bliss in the simple things in life means that your capacity for joy is limitless and ever renewable.

I love to bake, and cook, and those I hold most dear in my heart love to eat what I make–especially the sweets. For a long time I thought it was only their deep seated love for confections that motivated them. Then I  noticed they were present for the entire process,  not necessary if the only objective is to devour the end result. Trust me, they all know that once the mixer is silent, it’s about 16 minutes till cookie time.

It is the time spent together while the flour is measured and mixed with the baking soda. The familiar, low hum of the mixer as the eggs are added one by one. The laughing that usually ensues as Dillon licks the beater and asks, “How long?”

In between mixing, measuring, and baking are the conversations that range from the frivolous to the profound, priceless because they are natural, genuine, and honest. And the delightful anticipiatation in their eyes doesn’t hurt either….


Chewy Chocolate Chips Cookies

Preheat oven to 375.  Use the middle rack for baking cookies.


  • 2.25 cups all purpose flour, Gold Metal
  • 1 teaspoon baking soda, Arm and Hammer
  • .5 teaspoon sea salt
  • 2 sticks of unsalted butter, American Beauty, softened
  • 1 cup of packed brown sugar, Domino
  • .5 cup of granulated sugar
  • 1 tablespoon of vanilla, Spice Island
  • 2 eggs
  • 12 ounces of Ghirardelli semi sweet chocolate chips

In a large mixing bowl combine the flour, baking soda, and sea salt with a whisk. Set aside.  In the mixer on medium speed, combine butter and sugars until fluffy. When packing the brown sugar use the back of a spoon to press into the measuring cup. Once the butter and sugars are completely combined, add the eggs one at a time, blending completely after each egg. Add vanilla and milk. Reduce mixer speed to stir and add the flour mixture, about a 1/2 cup at a time, mix throughly. Add the chocolate chips.

Using two soup spoons ( he ones you eat soup with) dipped in water to prevent sticking, scoop about 3/4 of a spoon for each cookie, about 2 inches apart on a baking sheet. Place in the oven for approximately 13 minutes. Remove from oven when done. Note that your oven may bake quicker or slower. Cookies should be golden brown but not burnt, centers should be cooked, not ‘doughy’ looking. Allow to cool for 1 minute on the sheet then move to a wire rack to cool.

Serve warm with milk.

Makes about 3 dozen large cookies.