I had a case of the munchies the other day and knew from experience that chocolate chip cookies would cure it. An old neighbor and I used to get "safe" on a fairly regular basis (for more on safety, follow my man William Breathes) and as cliche as it sounds, the chocolate chip cookies he'd randomly throw down were...awesome.
Although I'm a bit embarrassed to admit it, I'd never made the almighty munchy before, so I welcomed the opportunity to learn how.
I found a recipe online and followed it as best I could within the confines of my kitchen and temperament. Instead of using chocolate chips, I roughly chopped a couple of dark chocolate bars from Boulder-based Chocolove and after burning a few not-so-bad batches, ended up with some wonderfully intense, buttery treats.
I paired the cookies with a sixer of Lefthand Brewing's Milk Stout -- an obvious choice in retrospect. I love this beer. It's truly a food beer. Its sweet, creamy texture -- brought about, in part, by the nitrogen gas that Left Hand injects into it -- perfectly cleanses the palate.
Honestly, it was one of the best beer and food moments I've ever had; a plate of fresh, homemade chocolate chip cookies alongside a good ale. Each sip made the moment more comforting while each bite made me feel...safer.
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Here's the recipe:
4 tablespoons melted butter, slightly cooled 3/4 cup self-rising flour 1 teaspoon kosher salt 2 tablespoons sugar 8 tablespoons light brown sugar 2 eggs 2 tablespoons cream 1/2 teaspoons vanilla extract 7 ounces dark chocolate, roughly chopped into chips (cocoa content of 55 percent in this case)
1. Whisk together butter, brown and regular sugar until thoroughly combined. 2. In a separate bowl, whisk eggs, cream and vanilla extract together and slowly add to the sugar mixture; whisking vigorously until combined. 3. While continuing to stir, gradually add the flour a bit at a time until fully incorporated. 4. Stir in chocolate chips, set in fridge and let cool for at least an hour. 5. Preheat oven to 375 degrees. 6. Scoop about 1 1/2 tablespoons portions of the dough unto a greased baking sheet, bake for about 15 minutes, remove and let cool.