Back in April, Kalyn posted a question to me here. I tactfully (or perhaps not so tactfully) ignored it because it wasn’t one I was ready to answer in public. But I think I have waited a sufficient amount of time now. So, the answer is yes, Kalyn, I am pregnant. Will, my sweet little boy, is going to be a big brother.
Now fear not, dear reader, there isn’t suddenly going to be a rush of recipes for, say, pickle and sauerkraut cookies (not to say the thought hasn’t crossed my mind). Fortunately, this child seems to be more interested in fresh veggies, fruits and lots of carbs. But junk food? Eh. Ice cream? Eh. Even chips. Eh. Unless any of it is homemade. Go figure.
But considering I typically shun processed foods and prefer homemade over store bought, it’s not so bad, particularly now that walking in my kitchen isn’t cause for running far, far away.
These cookies? They are my favorite recipe – the old Toll House one. I revisited the recipe last night, making a few minor changes because of ingredient mishaps and the desire to just do it by hand. I never use nuts, and my husband just threw out my baking soda (who knew it expires!). Oh, and I didn’t feel like pulling out the Kitchen Aid, so I mixed everything by hand – what a good workout!
The cookies came out buttery and sweet and perfect. Just the way I like ‘em.
yields about 3 dozen
1 tsp baking powder
1 tsp salt
1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips