The other day I had the sudden urge to make some cookies. I realized I had all the ingredients necessary, I just needed to find a recipe to try. Earlier in the day I received a newsletter from Gwyneth Paltrow’s blog Goop and the pictures of her chocolate chip cookies were quite convincing. I’m a sucker for recipes with pictures. This recipe turned out to be the best one ever, turning out melt-in-your-mouth goodness that I can’t get enough of.
Controversy on Gwyneth Paltrow’s blog aside (we can discuss this later) — she has a pretty darned good recipe for cookies!
Turns out I’m a terrible photographer, I couldn’t capture a good picture of my cookies… so here’s her’s.

picture from Goop - mine looked JUST like that!
My adaptation in green below.
YIELD: About 40 cookies
- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) lightly salted butter, at room temperature (I only had unsalted, so I added a pinch of salt to the overall batter)
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 1/3 teaspoon almond extract
- 2 large eggs, beaten (room temp)
- 2 cups semisweet chocolate chips (Nestlé can’t really be beat) (I had only 1 3/4 cup)
Preheat the oven to 350º.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2″ apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
The batter will seem a little wet, but this makes for the thin moist cookies. (Amazing!) I ended up baking them for ~9 minutes, make sure you let them sit in the pan for a few minutes in order for them to set their shape. These are the moist-est chocolate chip cookies I’ve ever made–staying moist for even 2 days after, uncovered. I’m sure they will last longer… we’ll just see how long they stick around uneaten.


Tiffany working in the eggroll factory


Tiff working in the bakery
The result of our baking madness





Lately I’ve been following a few fashion blogs and lately the majority of the posts have been about Fashion Weeks in New York, Paris, London and Milan. I’m pretty sure I’ve seen versions of this shoe on the runway. Excited to get them in the mail. =)
How freaking super sexy are these?? Alas, they are too rich for my blood currently. I will keep an eye on them. Hoping the price will drop soon.