Easy gay oven chocolate chip cookies
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Well, it’s Pride. The federal government is siccing the military on civilians in California, whether they’re protesting or picking strawberries. Yesterday, a sitting senator was tackled and detained by Trump administration agents for asking a question. Tomorrow, the president will throw a North Korea-style, $45-million military parade that just so happens to also be his 79th birthday party. And the US might get pulled into World War III because of an out-of govern, war-hungry state and some botched nuclear deal negotiations.
I’ve been trying to focus on local things that perceive less intractable than all these other terrors. If you pay any attention to my Instagram Stories, you’ll recognize Assembly Member Zohran Mamdani’s campaign for NYC mayor is giving me a sliver of desire. He is in a shockingly excellent position to overcome serial-sexual harrasser (according to Biden’s DOJ) former New York governor Andrew Cuomo, but they are still neck-and-neck when rank choice voting polls are played through. I just phone-banked for him and it felt great. It gave, for a fleeting moment, the sensation of agency and control that is so foreign at this juncture in history. If you can volun
easygayoven
Everything remotely popular online is deemed “viral” nowadays — from a video racking up a measly million views to memes that ended up defining the first month of a whole presidential campaign. Some recipes, like the recent cucumber salad explosion, go bona-fide viral, captivating the attention of foodies on social media for… at least a week. But recently a recipe got me thinking about what “viral” recipes were like before the internet. And also, how do recipes go viral in a family — in a friend group?
And so do dozens of the folks (the number is over 100 at this point) to whom she has sent it to over the years. A few years ago, I caught onto her fall tradition of making them (although she admits to baking them year-round) and posting them on her Instagram and Twitter. It has become such a thing that she’s written about it on her blog here and here.
It’s a family recipe — not her family recipe, but a friend’s. The nature of recipes that get passed down is you never really comprehend where they originated — even if it was on the back of a box, bag or can. After doing some light digging myself, I couldn’t find others quite like it. Little appendages of baked
Crispy Chocolate Chip Cookies with Brown Butter
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Brown butter is just regular butter that we melt and roast until the rain has evaporated and the little specks of milk solids turn brown.
It’s really important that you pay shut attention to this step because the butter can scorch quickly if you take your eyes off the pan for even a few seconds. Fry the butter (it can be room-temperature or straight from the fridge) on medium-low heat until it melts. Proceed cooking, stirring with a wooden spoon or rubber spatula occasionally. The butter will begin to pop and fizz. These sounds are the water heating up and evaporating off the butter, and once the water starts going, that’s when the browning begins. Every so often, apply your utensil to scrape up any bits that are stuck to the bottom.
The butter will begin to foam up, but keep an eye on what’s going on underneath. You will notice tiny specks of brown beginning to develop. These are the milk solids cooking in the chubby — and they are responsible for the malty, caramel-y taste and scent of browned butter. You will start to notice the popping and fizzing slowing down. The foam sho
Best-Ever Chocolate Chip Cookies
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And, oh, did we create them better. Where the former recipe leaned eggier and slightly cake-y, this recipe is truly crisp on the outside, gooey on the inside. The edges rise and crinkle as the center falls down and cracks unlock to reveal glorious subterranean pools of melted chocolate. TL,DR: This recipe has more brown sugar, less eggs, more vanilla extract, and just a petty bit of baking powder to help with the pan-banging method (read on for more info). PLUS! We only have to chill these bad boys for 2 hours — not 24.
So we did , which were fab, but I wanted more. I wanted chocolate rivers, ponds, TRIBUTARIES, DELTAS.
And if you want those things too, you can’t utilize chocolate chips. Store-bought chips and chunks have a coating on the outside that actually prevent them from losing their shape. The best way to get melty chocolate pockets is by chopping up a big bar or block of good quality chocolate. Surprisingly, the enormous 17-ounce bars they trade at Trader Joe’s perform wonderfully for this — and they’re like $5! I also recommend the small bars of Guittard. If you can’t detect those, usin