Chocolate Chip Cookies: The Food of WAKING THE WITCH

Recently I read the entire Sabina Kane series by Jaye Wells. It's five books about a woman who is half-vampire, half-mage. Pretty much all she requires for sustenance is bagged blood. This will not make for a good Books+Food post.

Then I read FROSTBITTEN by Kelley Armstrong. It's an Elena & Clay book. They're werewolves. They're my favourite couple from the series. But every time they're on a case, all they eat is take out. Seriously. Burgers from a drive-thru. Malaysian take-out. The werewolves are always hungry, though, so they don't dwell much on what they're eating (especially when they're in wolf form. :), so I don't know what's on those hamburgers or if the Malaysian food is noodles, rice, beef or chicken. All we know for sure is it's spicy.

So it was with some relief when there was food in Armstrong's WAKING THE WITCH, and -- bonus!-- it's important to the plot.

WAKING THE WITCH is the story of Savannah Levine (half-witch, half-sorcerer) taking on her first solo investigation. The trail of clues lead her to a commune where they sell homemade cookies.

Yay! Cookies!

So today, I have for you my favourite chocolate chip cookie recipe. Catch all my reviews for these books at Urban Fantasy Land.

CHOCOLATE CHIP COOKIES

This is the best recipe I've found, but the quality does depend on the quality of the ingredients. In the story, the women of the commune farm their own eggs and butter for their cookies. I don't think you have to go to those lengths, but I do recommend getting a good quality vanilla.

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup packed brown sugar 3/4 cup white sugar 1 teaspoon good vanilla 2 eggs 2 cups semi-sweet chocolate chips

Preheat oven to 375-degree Fahrenheit. Combine flour, baking soda and salt in a bowl. In a separate bowl, beat butter with sugars and vanilla with a mixer. Add eggs, beating well. Gradually beat in flour mixture. Stir in chocolate chips with a spoon. Drop by spoonful onto ungreased baking sheets, separated by at least an inch. Bake for 20 to 25 minutes. Cool on pan for 1 minute before transferring to wire rack.

I like to take the cookies out a little early-- before they turn golden brown-- because I like my cookies soft on the outside. They will firm as they cool.

Enjoy!