A Moment at the Dock

I was walking toward the end of the dock when she ran up behind me and announced, with great pride, “I have sixteen boo-boos on my legs.” Before I could respond, the six-year-old launched herself off the dock, water wings and all, disappearing into the lake below.

I was far more cautious, easing myself down the ladder instead. Glacier-fed lakes are usually freezing, but that day the water was just cool enough to feel refreshing, not teeth-shattering.

The brown-haired little girl and her younger brother swam circles around me, their bright blue eyes framed by long, soaking-wet lashes. The older sister did all the talking, breathless and animated as she treaded water, while her brother nodded along solemnly, his wide grin never leaving his face. From her cheerful chatter, I gathered that her collection of boo-boos came mostly from mosquito bites, forest scrapes, and the inevitable tumbles of childhood.

They climbed the ladder one after the other, then leapt off together, landing beside me with a splash before popping back up, giggling. Their delight was infectious. I felt my own sense of joy rise to meet theirs.

Classic Chocolate chip Cookie Recipe kids on dock

Remembering That Kind of Joy

Being surrounded by them brought me back to summers of my own,  long days swimming in the Pacific Ocean with my older brother, building sandcastles on the shore, utterly absorbed. I remember the tickle of sand crab legs against my fingertips as I scooped up gritty handfuls of earth to add to my carefully constructed fortress, fully aware the sea would soon wash it all away.

That simple cycle of building and losing was entertainment enough for hours. It’s a particular genre of happiness, one that can be harder to access later in life, when responsibilities hum constantly in the background. The weight of adulthood doesn’t always make room for that kind of lightness, even when the opportunity is right in front of us.

Fred-and-Eva-1966-wb

Boo-Boos, Grown-Up Edition

The following day, as my husband and I walked down a bustling Seattle street, I was looking up, pointing something out in the distance, when the uneven pavement gave way beneath me. I tumbled forward, landing hard on both knees.

Just like that, I had two boo-boos of my own.

Classic Chocolate Chip Cookie recipe stack of cookies

The Comfort We Return To – A Classic Chocolate Chip Recipe

No matter how young or old you are, there’s always a time and place for a hot, gooey, just-out-of-the-oven chocolate chip cookie — ideally with a cold glass of milk nearby for dipping. Some comforts don’t need reinvention.

This is the classic chocolate chip cookie recipe I return to for exactly that reason. Not too flat, crisp around the edges, soft and tender in the center. As it bakes, the kitchen fills with the familiar smell of warm butter and melting chocolate,  the kind of scent that pulls you in without asking.

Maybe it’s the adult version of those dockside summers and scraped knees. A small pause in the day. A simple pleasure that asks nothing more than to be enjoyed while it’s still warm.

With that spirit in mind, here’s the chocolate chip cookie recipe I come back to again and again.

 

Classic Chocolate Chip Cookies

Eva Marie
Crisp around the edges, soft and gooey in the center, and perfect for dipping. This is a dependable, unfussy chocolate chip cookie you’ll come back to again and again.
Course Dessert
Servings 14 servings
Calories 181 kcal

Ingredients
  

  • cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup bittersweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C), with a rack positioned in the lower third of the oven. Line two baking sheets with parchment paper.
  • In a mixing bowl, cream the butter until light and fluffy.
  • Add the granulated sugar, brown sugar, and salt, and mix until smooth and well combined.
  • Add the egg and vanilla extract and beat on medium speed for 1 minute, until the mixture looks creamy and cohesive.
  • In a small bowl, whisk together the flour and baking soda.
  • Using a wooden spoon or spatula, gently fold the flour mixture into the butter mixture. Add the chocolate chips and continue folding just until the flour is incorporated. Do not overmix.
  • Spoon heaping teaspoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart (A small 1½-inch ice cream scoop works well for even, round cookies.)
  • Bake one sheet at a time for 12–15 minutes, rotating the pan halfway through, until the cookies are lightly browned at the edges. The centers will still look soft — don’t overbake.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead & Storage Tips
To make ahead: Shape the dough into a log about 1½ inches in diameter and 12 inches long using waxed or parchment paper. Wrap tightly and refrigerate for up to 1 week, or freeze for up to 1 month.
When ready to bake, slice into rounds, arrange on baking sheets, and bake as directed.
Many bakers swear that chilling the dough for 2–3 days improves flavor and texture.
Optional Tip for Flatter Cookies
If you prefer flatter cookies, give the baking sheet a quick tap on the countertop halfway through baking (when rotating the pan). This encourages the cookies to settle and spread slightly.

Nutrition

Calories: 181kcalCarbohydrates: 32gProtein: 3gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 12mgSodium: 162mgPotassium: 111mgFiber: 1gSugar: 19gVitamin A: 18IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg

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