I'm pretty sure mom took the photos that day.
Pigtails. Bell bottoms. Chocolate milk.
And since it was around Christmas, chocolate chip cookies. Tollhouse, usually. Made with sticks of salted butter.
Back to Basics
I picked up a bag of Ghirardelli semi-sweet. The recipe posted on the bag would be my guide, just like Tollhouse.
We didn't need chocolate chip cookies, though. We were still hammering away at a batch of coconut oatmeal. But when the kitchen is quiet, it's difficult to remain idle. So, I set the butter out to soften.
I thought about mom. How we'd make a batch of chocolate chip cookies around Christmas every year. Half with chocolate chips. Half, walnut only, for grandmom and pop pop Bill.
Lining tins with paper towels and stacking the cookies carefully for family and friends.
I'll do the same this year. I want to keep things simple and nostalgic, because it feels good to keep things simple and nostalgic.
Weight and Chill
Once the dough was just mixed I scraped down the edges with a rubber spatula and pulled out a soup spoon.
I placed a scoop on the scale. 1 1/2 oz.
I quickly rolled the dough and placed it on a plate.
When the last ball had been rolled I stuck the plate of chocolate chip cookie dough balls into the fridge to chill while the oven came up to temperature.
They would bake for 7 minutes. I would open the oven door and rotate the tray. The cookies would bake for 7 minutes more.
In order to allow for even spread and uniformity, only one cookie sheet took up residence in the oven at a time. And between each round, the cookie sheet just used would cool down while the other cookies baked.
There was a rhythm. With just a minute left for the cookies in the oven I would proceed to place the next round onto a parchment lined cookie sheet, delicately smashing the balls down with the palm of my hand.