this is the first installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.
i’ve had a string of fails in the kitchen recently, which have left me frustrated and unenthusiastic to make anything. this happens every once in a while. i have to remember that it’s okay to mess up.
i tell my students this, but i can’t emotionally understand it for myself sometimes. i suppose it’s the perfectionist in me. and, i’m damn stubborn. i want everything to turn out exactly the way i plan.
but we learn something, especially when we mess up.
sometimes the mess ups challenge you to pick yourself up and move forward.
i took inspiration from a recipe this time–a standard chocolate chip cookie recipe. but, i wanted to make it my own. oh, and use the white chocolate chips that have been waiting to be baked into something tasty.
i was afraid it wouldn’t turn out the way i wanted them to–too thin, funny looking, not lemony enough. a hot mess, basically.
but, it’s okay to mess up. so, i baked with abandon, and it turned out just right.
yield about 2 dozen cookies
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter
1/3 cup vanilla sugar
1/2 cup light brown sugar
juice of half a lemon
zest of 1 lemon
1 cup white chocolate chips
preheat oven to 350. in the bowl of an electric mixer, cream butter, vanilla sugar, and brown sugar together until they are fluffy. add egg and mix. sift in flour, baking soda, and salt into mixture. add lemon zest and lemon juice. beat on low until everything is incorporated. fold in white chocolate chips with spatula.
on a parchment-lined baking sheet, drop tablespoons about 2 inches apart. they will spread. bake for 8-10 minutes until edges are light brown. remove from oven and keep on baking sheet for a couple minutes before transferring to a cooling rack. nom.