Baking with Stephanie

There are three important things I learned making chocolate chip cookies today.

ONE:
If you're using hard old brown sugar that has basically solidified into little rocks, use an electric beater, or borrow one from a friend. Wooden spoons and whisks just don't cut it, and your fingers will thank you.

TWO:
If you "accidentally" make the cookies twice the size the recipe instructs you to, they're gonna take longer to bake than the recipe suggests (strangely enough).

THREE:
And MOST IMPORTANTLY, if you find you only have 1.5 cups of choc chips instead of 2 cups, DON'T use dark chocolate chips to make up the rest of the amount!!! I cannot stress this enough. Better to have slightly less chocolate content than to risk every other cookie bite being bitter dark chocolate death. Just one dark choc chip will spoil the whole cookie...

Extra credit:
.... but if you're desperate enough, you'll eat like, seven of them in quick succession anyway. Just make sure you've got enough milk to drink with them :)