So… I started watching Grey’s Anatomy again. I went through a phase a few years ago where I was totally OVER Grey’s (much like the current phase I’m in where I’m OVER Facebook. [I know! The horror!]) but then I got my brother’s password to Netflix and didn’t already have enough ways to waste time so I figured…why not watch a whole 8 (9?) seasons of a TV show?
So WHY DIDN’T ANYONE ALERT ME TO THE FACT THAT GREY’S IS GOOD AGAIN???? I just watched the episode where (spoiler alert!) Henry dies and Meredith and Derek get Zola and that family gets hit by a car and the girl has to take her dad off of life support and…OMG. Sobbed my eyes out. Mike came home from work and was like “What happened?? Are you okay??!” and I was all, “Teddy! She didn’t know about Henry and she was operating and they lied to her and she didn’t even KNOW and it’s SO AWFUL!” and he was like…
“Please. Get. A real. Life.”
Which I really should do considering my days are spent
having dance parties with growing the minds of 4-year-olds and baking millions of cookies
Then again, if I got a real life I probably wouldn’t have time to bake dark chocolate chunk cookies for my pretend internet friends, so this whole “not yet acting like a grown up” thing really is a win-win for all.
I made these cookies as an attempt to recreate the NUMMIEST cookies from Canto 6 in Jamaica Plain. Super chewy and buttery with dark chocolate chunks and specks of sea salt; these babies are perfection!
Salted Dark Chocolate Chunk Cookies (adapted from Martha Stewart)
- 2 sticks unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups bread flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chunks
- Coarse sea salt, for sprinkling
*Bread flour gives these cookies their extra-chewy texture. If you don’t have bread flour, you could use all-purpose, but you will lose some of the chew!
- In a large bowl or the bowl of a stand mixer, beat the butter and sugars on high until light and fluffy. Scrape down the sides, then beat in the eggs and vanilla until fully combined.
- In a separate bowl, combine the bread flour, baking soda, and salt. Pour the flour mixture into the butter and sugar mixture and stir on low speed until the dough starts to come together. Turn the mixer off and add the chocolate chips; mix on low until incorporated.
- Put the dough into the fridge for about an hour. While the dough is chilling, preheat the oven to 350 degrees. Roll into 2-inch balls and drop onto an ungreased cookie sheet a few inches apart (the cookies will spread out while baking!). Sprinkle with a bit of coarsely ground sea salt. Bake for 9-11 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.