Easy gay oven chocolate chip cookies
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 travel viral in a family — in a acquaintance group?
And so carry out dozens of the folks (the number is over 100 at this point) to whom she has sent it to over the years. A not many 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 understand 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
Best-Ever Chocolate Chip Cookies
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And, oh, did we build 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 uncover to reveal glorious subterranean pools of melted chocolate. TL,DR: This recipe has more brown sugar, less eggs, more vanilla extract, and just a tiny bit of baking powder to assist 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 use chocolate chips. Store-bought chips and chunks own a coating on the outside that actually prevent them from losing their shape. The top way to acquire melty chocolate pockets is by chopping up a enormous bar or block of good quality chocolate. Surprisingly, the huge 17-ounce bars they sell at Trader Joe’s function wonderfully for this — and they’re like $5! I also recommend the small bars of Guittard. If you can’t find those, usin
easygayoven
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 interrogate. Tomorrow, the president will pitch 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 Earth War III because of an out-of control, war-hungry state and some botched nuclear deal negotiations.
I’ve been trying to center on local things that experience less intractable than all these other terrors. If you disburse any attention to my Instagram Stories, you’ll know Assembly Member Zohran Mamdani’s campaign for NYC mayor is giving me a sliver of hope. He is in a shockingly good position to beat serial-sexual harrasser (according to Biden’s DOJ) former Fresh 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
Crispy Chocolate Chip Cookies with Brown Butter
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Brown butter is just regular butter that we melt and prepare until the fluid has evaporated and the little specks of milk solids turn brown.
It’s really important that you pay end attention to this step because the butter can incinerate quickly if you take your eyes off the pan for even a few seconds. Prepare the butter (it can be room-temperature or straight from the fridge) on medium-low heat until it melts. Persist 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, utilize 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 minuscule specks of brown beginning to create. 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 open to notice the popping and fizzing slowing down. The foam sho