Never let it be said that I passed up trying yet another chocolate chip cookie recipe. And yes, this one is slightly different than most – it uses melted butter in the batter.
There still isn’t all that much cooking going on around my kitchen. This journey of grief just gets in my way. It’s a journey I have to take, though, and I have to learn new routines, learn how to avoid my tough times (evenings mostly – after dark, and weekends in general). I want to find joy in my days, and I do sometimes. I’m so grateful for my friends, who have been very attentive to me, inviting me to go to lunch, to come to their homes for dinner. They’ve all been so understanding. Yesterday I was with some couple friends and I was able to get through the evening without crying even though I did talk about Dave some. We toasted a glass of wine to him. I took a bottle of Cabernet – a really good bottle and shared it with these dear friends. I need to do that as the wine cellar has a LOT of wine in it.
The wine cellar in this house has its own A/C system. A small, little A/C that just cools the 8×10 room that houses the underground cellared wine collection. Dave was the wine connoisseur in our relationship. I enjoyed wine, and liked investigating the nuances of different varietals, and sniffing the glass to pull out the “nose.” But in the last few years I’ve just about stopped drinking wine. No particular reason – I never drank more than about one glass anyway. Dave drank mostly Zinfandel (his favorite), which is a wine that I don’t like much – it’s too zingy, too tart and acidic for me. Only if it was a soft Zin would I share a bottle with him. And when we went out to dinner I’d share wine with him.
In the last couple of months, when I’ve had houseguests or dinner guests I’ve gone down into the cellar to bring out a bottle or two of wine to share. But days go by and I don’t even think about wine. Last month we had a really bad heat wave. Oh my goodness, did we have a heat wave. Temps in the range of 102-105° for 3 days running. And temps in the 90s before and after. It was about a week of really awful heat. On the 2nd day of the over 100° temps, I paused at the stairway that goes down to the wine cellar and thought, “hmmm, I haven’t heard the A/C system running; maybe I’d better check it.” Sure enough, I went into the wine cellar and the temp was 80°. Oh my. Bad news.
The A/C system regulates the temp at 58°. I had no idea how long it hadn’t been working. It had been over a week since I’d been down in the cellar myself to bring up a bottle of wine. Immediately I phoned the guy who has done all the repairs to that wine cellar system. He’s a one-man-band, though. He didn’t call me back. Oh-oh. I phoned him again the next morning. No response. Well, cut to the chase here. He finally answered my call that night, told me that he had received over 100 phone calls from wine cellar customers (because of the heat wave), and the soonest he could come to look at mine was about 5 days off. Not good news, but I really didn’t want to try finding somebody else. Dave trusted this fellow and under normal circumstances he’s able to come within a day. All that wine – there must be 800 or so bottles of wine in the cellar – sitting at 80°. What that does is prematurely age the wine. And it means that I couldn’t possibly sell the contents of the wine cellar because they’re now “damaged goods.” So I’m going to have to seek out the older bottles and drink them – take them to friends – take them along when I join friends for dinner, etc.
At first I beat myself up because I knew how upset Dave would have been about this. I berated myself for not checking the wine cellar more frequently. I tried asking myself, “what would Dave do?” He’d have been frantic. Not just moderately frantic, but major(ly) frantic. Angry. Annoyed because the repair guy wouldn’t call back. But once I had the date set for repair, I just had to accept what had happened. I couldn’t do anything about it. I put a vertical fan down there, left the door open and ran that fan 24/7. I don’t really know that it did much good (the temp in the cellar was 78° once the heat wave abated) but I let it run consistently for the remaining days.
Even when the guy came, he discovered it was the starter on the A/C (not the coolant, which is what I’d suspected). And, of course, he didn’t have one. He came the following day and installed it. At that point it took nearly 48 more hours for the wine cellar to get back down to 58°.
All that said, I’m just finding it difficult to take care of everything. I live in a big house and have no plans to move in the near future, but houses (especially 30+ year old ones) have problems and need repairs. Some days I feel a bit overwhelmed with it all.
So, this particular day I was feeling kind of sorry for myself (not an uncommon grief emotion), so I baked cookies and took some to the dinner with friends. And I went into the wine cellar and brought up a $45 bottle of Cab and took that along too, to their home to enjoy. And I had a glass – it was gosh darned good, I will say. Full of fruit notes and had a beautiful nose.
This cookie recipe started with one of my cookbooks from America’s Test Kitchen. I made one addition (walnuts added to the batter because I like them). As I mentioned at the top, this recipe is different in that it called for melted butter (melted, then cooled before using it). It makes a different kind of consistency – I stood at the kitchen counter looking at the batter and tried to come up with some way to describe it – it’s more shiny (from the butter) and it looks and feels greasy. That’s not a bad thing – don’t misunderstand – that’s just how I’m describing the batter. Made no never-mind with the results whether it looked greasy or not!
These cookies didn’t turn out as thin as I’d thought they’d be – I doubled the recipe – and I didn’t measure the corn syrup – I just eyeballed it – perhaps I didn’t add as much as I should have. I also guessed at the milk. Actually, I didn’t have any milk, just cream. But that wouldn’t have made any difference. I used my handy-dandy cookie scoop for them – you bake these cookies on parchment paper. It took awhile as the recipe says to bake them just one sheet at a time. I did make some of them without walnuts, then added in the nuts for the second half of the batter. Either way they’re good.
What’s GOOD: I like the texture – they’re definitely crispy. I like that – I prefer crispy anyway. I’ve only eaten one so far, but with that, I liked them just fine. I used Ghiradelli 60% cocoa chips, which provide good, solid dark chocolate flavor. Would I make them again? Maybe. Perhaps the next batch I’ll go back to the one from Silver Moon. Look them up on my index. They’re my favorites, I think.
What’s NOT: nothing really. Liked them just fine.
printer-friendly CutePDF
Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)
* Exported from MasterCook *
Thin and Crispy Chocolate Chip Cookies
Recipe By: Adapted slightly from America’s Test Kitchen
Serving Size: 80
2 2/3 cups all purpose flour — 15 ounces
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter — melted and cooled
1 cup granulated sugar
2/3 cup packed light brown sugar
1/4 cup light corn syrup
2 large egg yolks
2 tablespoons milk
4 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup walnuts — chopped (optional)
Notes: I don’t believe I got 80 cookies from this batch – mine were thicker than they were supposed to be anyway. But they tasted just fine!
1. Preheat the oven to 375°F. Line large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg yolks, milk, and vanilla and beat well until combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips and the nuts (if using). The dough will be very loose, sticky, and more like batter in consistency.
4. Make tablespoon sized balls, or use a cookie scoop and place on the prepared baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking.
5. Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature or place in plastic bags and freeze.
Per Serving: 82 Calories; 4g Fat (45.6% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 32mg Sodium.

Leave a Comment!