Vote, Bake, Eat

Turn your nervous energy into chocolate chip cookies

I find myself this Election Day a tad unsettled.

You?

My head is filled with upsetting memories from this campaign season—lordie, how long has this mid-term been going on? There’s the almost-funny-until-she’s-his-running-mate Kari Lake vacuuming the red carpet in preparation for Trump’s visit. I remember Dr. Oz, MD taunting Fetterman about recovering from a stroke. DeSantis and Abbott kidnapping immigrants and sending them to blue states. Herschel Walker flashing his dress-up policeman badge. Donald Frumpkin calling Nancy Pelosi an animal and crowds of people cheering. And who can forget the stark silence from the GOP on anti-semitism, racism and Nancy Pelosi’s 82-year-old husband being bashed in the head by a radicalized attacker out to get the Speaker of the House.

I’m sure you all have your own unnerving images from the campaign.

On the plus side, I do think mid-term elections are finally getting attention from voters. More people will turn out to vote for the mid-terms today than before and I hope this positive momentum continues. Our Democracy definitely needs it to keep on keepin’ on.

Tonight will be long as we wait for results. The week will be long as well, as shenanigans are suggested and votes are contested.

When I interviewed Senator Barbara Boxer for The Secret Life of Cookies podcast this week she firmly-but-kindly suggested that voting was a better way to affect change in this election than baking cookies.

I should’ve been more clear: you only get cookies once you’ve voted. And honestly, your time this evening until the polls close would be much better spent mixing up batter than sitting nervously in front of the TV. Also: I suspect we’ll need cookies for breakfast tomorrow as well. Plan ahead.

Now: COOKIES

This was intended to be a thin and crackly cookie.

A cookie that wrinkled as it melted into a caramel-y puddle; one that crisped as it cooled on the counter.

Instead of offering my own, I went to the master of the perfect recipe: Alton Brown. I chose a recipe called “The Thin,” which had over a hundred glowing reviews.

I understand the science behind the chocolate chip cookie (I’ll talk about that in-depth in a later post), and this recipe ticked all the boxes to make a thin and crispy cookie. More white than brown sugar creates crunch. Only baking soda (most recipes have baking powder and baking soda) meant only a little puff and a focus on browning. Creaming the butter and sugar until light and fluffy causes a cookie to deflate and flatten. There was enough milk to also help thin the cookie out (too little milk and it becomes cakey).

Did I mention that mine turned out cakey?

Random angry cat photo. I’m sure the jewels had nothing to do with his mood.

I measured the milk wrong. By at least one ounce. And in the precise world of cookie-baking (and drug trafficking) that’s a lot.

So a gentle reminder to always read a recipe through before you make it. Measure precisely. And eat your mistakes.

No surprise, these were a very edible mistake, so if you like a soft cookie with a crunchy edge, make the recipe below.

My baking notes follow.

A Good Mistake

A soft cookie with a crunchy edge.

Makes about 3 dozen.

What You’ll Need:

2 1/4 cup all-purpose flour

1 tsp kosher salt

1 tsp baking soda

1 egg

1/4 cup milk (scant)

1 1/2 tsp vanilla extract

2 sticks unsalted butter

1 cup sugar

1/2 cup brown sugar

2 cups semisweet chocolate chips

What You’ll Do:

1. Heat oven to 350 degrees F. Whisk together the flour, salt and baking soda in a mixing bowl. Measure the milk properly (ahem) in a glass measuring cup. Add the egg and the vanilla to the cup and mix well. Set aside to come to room temperature.

2. Cream the butter using a hand or stand mixer. Start the beaters on low; your first goal is to soften the butter. Add both the sugars and beat on medium-high until the mixture is light and fluffy. This takes longer than you think. Scrape down the sides of the bowl. Lower the speed and add the egg mixture slowly. Once the liquid is no longer sloshing around the butter, turn the speed to medium and blend until fully mixed.

3. Add the flour in three parts, scraping the sides of the bowl between additions. Stir in the chocolate chips (I do this part by hand). Drop tablespoon-sized balls onto a parchment-lined baking sheet. Bake for 13-15 minutes until the center of the cookie looks light, light golden (just past pale) on top and browned at the edges. Try not to overbake, to ensure a tender middle. (If baking more than one pan at a time, remember to rotate the pans for even cooking.)

4. Cool on a rack. Eat one while it’s too hot and almost burn your upper lip. Once cooled, store in airtight container.

My notes:

*When recipes say to cream the butter and sugar until light and fluffy, it’s not an idle, cute expression (light and fluffy! like baby bunnies!). You should see the color of the mixture turn pale and gain volume.

*You can always chunk up a nice bittersweet chocolate bar and add that along with semi-sweet chips to this for a good contrast in chocolate textures and flavors.

Do you have plans for voting? Do you know who to call if you see voter intimidation at the polls? How will you watch the election results?