I am not much of a baker but when I do I tend to make cookies. Cookies date back to 7th century Persia, one of the first countries to cultivate sugar. With European colonization and global trade, cookies found their way around the world, evolving with local ingredients and cultural influences. This resulted in a diverse range of flavors, textures, and forms. The word ‘cookie’ is derived from the Dutch word ‘koekje’, which literally means ‘little cake’. The first batch of cookies was put in the oven as small test portions of the cake batter.
Cookies are just so craveable. When do we crave cookies? When we are sad, happy, celebrating, or bored. In many cultures, cookies symbolize love and care. The act of sharing cookies is akin to sharing happiness; it conveys warmth and kindness, making them ideal gifts. I believe that a fresh-baked cookie is nothing short of a sweet little circle of love.
A good cookie is a blend of textures and flavors designed to make you want more. When that sugar hits your tongue, your brain says “Hello!” and you get a rush of dopamine rewarding you for that first bite. A study at Drexel University suggests that just seeing a cookie can provoke a dopamine response in your brain.
I have a list of reasons to eat a cookie. (I never need a reason to eat a cookie but it sounded good when I wrote it!)
With a really good cookie one is enough. Eaten slowly and with good company is best. With cookies, you can easily keep track of what you’re eating and indulge in a little treat. Enjoy yourself and know this: you’re allowed to have a cookie (or two).
You can pronounce and recognize all the ingredients in a homemade cookie. The flavor variety and combinations are practically endless. What that really means is there is something out there for everyone to enjoy.
A cookie is cheaper than a new Vera Bradley bag. It’s a reward that won’t hurt your credit score.
Baking cookies is good for you because it forces you to slow down and follow one step at a time. The time between baking and eating requires patience and you get a reward for waiting.
A cookie goes with other good things like a picnic, Santa, and bake sales. No other dessert is as portable as a cookie. You can fit them in purses, pockets, gym bags, book bags, or briefcases.
People smile when offered a cookie. Maybe it’s treasured memories of childhood that are being evoked, or maybe it’s just a simple feel-good vibe that comes cookie shaped and flavored. There is no better way to connect with people than over a plate of cookies with a glass of milk.
At midnight, whether you’re unable to sleep or you’re overthinking about somethings, or you just want to be with yourself, a chocolate chip cookie is your best friend. It doesn’t talk, it doesn’t ask you to not eat late at night, it’s low maintenance. You don’t need any cutlery.
And finally, most cookie recipes have a story. My kitchen sink cookie recipe is from my mom’s best friend Marge and my recipe card is in her handwriting. Just seeing that recipe brings back memories of her kitchen in Ohio and her warm hugs. Marge always asked what we wanted her to put in these cookies. I always choose potato chips and M&M’s, my mom wanted pretzels, peanuts, and raisins. So, of course she added them all.
Kitchen Sink Cookies
Ingredients
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1 cup unsalted butter, melted and cooled
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 3/4 teaspoons vanilla extract
2 large eggs, at room temperature
1 1/3 cups Chocolatey mix-ins, such as semi-sweet chocolate chips or chunks
1 1/3 cups salty mix-ins, such as ridged, salted potato chips or pretzels
1/2 cup nutty mix-ins, such as chopped, roasted peanuts
1/4 cup chewy/sticky mix-ins, such as toffee bits, dried fruit
Instructions
In a medium bowl, whisk the flour, baking soda, salt, and baking powder to combine and set aside. In a large bowl, stir together the melted butter, brown sugar, granulated sugar, and vanilla with a rubber spatula until well combined and the mixture is glossy and almost creamy looking. Add the eggs to the butter mixture and beat together with the spatula until the eggs are completely broken up and fully combined with the butter mixture. Add the flour mixture to the butter mixture and stir until the flour mixture is almost fully combined. A few dry streaks of flour are okay. Add the chocolatey, salty, nutty, and chewy/sticky mix-ins to the dough and gently stir until all the mix-ins are evenly distributed, taking care not to break up any delicate mix-ins (such as potato chips) too much. Portion the dough and chill: Line a small rimmed baking sheet (or alternatively a plate) with parchment paper. Using a 2 1/2-inch scoop or measuring cup, divide the dough into 1/3 cup portions to yield 13 to 16 portions and place on the lined baking sheet. Transfer the scooped dough to the freezer to chill until firm while the oven preheats, about 15 minutes. Alternatively, the dough can be chilled on the baking sheet wrapped in plastic wrap in the refrigerator for up to 24 hours. Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Arrange the chilled portions of dough on the lined baking sheets spaced about 3 inches apart. Bake at 350°F for 8 minutes, until the cookies are starting to spread. Rotate the pans from front to back and top to bottom. Bake until the cookies are light golden and set in the center and just turning golden brown around the edges, an additional 6 to 9 minutes (14 to 17 minutes total). Let the cookies cool on their baking sheets set over wire racks for a few minutes, then transfer to the wire racks to cool completely.