I haven’t baked in a long time and having accumulated a large collection of cooking utensils, I felt that I should put them into some good use over the weekend. Thus, I decided to whip up a batch of the simplest things I know in my repertoire – chocolate chip cookies. I’ve adjusted some of the measurements and added some steps based on trail and error so to me, they are almost perfect. Though as we all know, best is based on perspective so nonetheless, enjoy! 
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
2 egg
2 tsp. vanilla extract
1 3/4 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped dark and milk chocolate
Directions:
1. Preheat oven to 350 degrees F.
2. In a bowl, whisk together butter and the sugars until fluffy and light in colour for 4 minutes. Add eggs and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chunks.
4. Place the cookie dough on plastic wrap and roll it into a log. Place it in the fridge to cool for at least half an hour.
5. After taking it out of the fridge, use a knife and start cutting slices to create equal sized cookies. Bake for 10-13 minutes, until barely golden brown around the edges.
6. Let cool on the sheet, or on a wire rack for five minutes. Remove from the baking sheet and let cool completely. Makes approximately 2 dozen.
Long Live Feasts 