bits and pieces

I ventured out to Whole Foods today, to pick up some items for cooking tomorrow. It was packed inside the store, with nearly wall-to-wall people throughout, making it a bit hard to navigate. I managed ok, just having to be a bit assertive in where I directed my cart, though waiting in line to check out took awhile. My only trouble was in the parking lot, where people were fighting over parking and not being very nice about it.

Marukai Market, the nearest Japanese market down the street, was quite calm, in contrast. Quiet and not at all crowded. I’m sure it’ll be busier come New Year’s though.

After returning home, I set out some butter to let it sit and warm up a bit, so I could make chocolate chip cookies (so-called Whole Foods Market Chocolate Chip Cookies). I measured out all the other ingredients, so they’d be ready, and started preheating the oven. Once the butter had been sitting for an hour, I cut it into smaller pieces, and started mixing everything together by hand.

Despite the lack of an electric mixer, I don’t think it was too bad mixing it by spoon. It did take a bit of work, but I eventually got everything blended just fine. The mixture was a bit wet, but turned out ok, though I do wonder if there too many chocolate chips in the batch. I spooned out blobs of the dough onto my two cookie sheets, and popped them into the oven.

The first batch didn’t seem done after 10 minutes, but I ended up leaving them in a little too long. I adjusted for the other batches, which were spaced out a bit since I had to let the cookie sheets cool. When I filled the last full tray, I just used up what was left and made a large cookie.

In terms of taste, I would say that they’re pretty close to the chocolate chip cookies that Whole Foods used to have. I think there’s some little thing that might be different, like the ones at Whole Foods seemed chewier. But it’s hard to say if part of it came from my inexperience with making cookies or the recipe itself. I think they turned out ok though.

My only problem is that I missed the part of the recipe that says “serves 60.” I did make them bigger than the recipe said, so I doubt I have 60, but it’s still way too much for one or two people. I need to find someone to pawn these off on ;)

And here’s the full recipe:

Whole Foods Market Chocolate Chip Cookies
Yield: 60 cookies

Ingredients

• 1 1/4 cups butter (2 1/2 sticks), room temperature
• 2/3 cup granulated sugar
• 2 1/4 cups brown sugar
• 3 medium eggs
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3 cups all-purpose flour
• 16 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, using electric beaters, cream the butter, granulated sugar and brown sugar.
3. Add the eggs one at a time; add the vanilla extract.
4. Add the salt and baking soda, and then add the flour 1 cup at a time.
5. Using a spoon, stir in the chocolate chips.
6. Drop dough by the tablespoon onto cookie sheets, allowing 2 to 3 inches between each cookie.
7. Bake about 10 minutes, until golden brown. Cool slightly on pan and then transfer to wire racks to cool.