Whenever we have dinner with my parents we always have it at my parents’ house and my mom always cooks. I can count on my two hands the number of times we go to a restaurant in a year. The reason we eat in most of the time is that they never know what kind of food to eat and think it’s healthier to eat at home (less oil and no msg). They are also not very adventurous when it comes to food – no East Indian or Mediterranean and Japanese not so much. My mom always says, “What do you want to eat? I’ll cook it”.
A few months ago, we took my mom out to dinner when my dad was out of town for work. We went to a Thai restaurant and had satay, green curry with chicken, sambal green bean with prawn and pad Thai. She seemed to enjoy the food and having a break from the kitchen. She even said that next time we had to bring my dad. Just when we thought there would be more trips to restaurants in the future, she came over to drop off home-made, you guessed it, green curry with chicken and sambal green beans.
From time to time, when David and I are out at a restaurant or walking down the aisles of a grocery store, I find myself saying, “you want to eat this? I’ll make it” or “I can make this”. Recently, after trying the Korean dishes I made, David said “we don’t ever have to go to a Korean restaurant ever again”. During our recent trips to Costco, he’s been craving chocolate chip cookies and wanting to buy the ginormous boxes of cookies that they have, so that’s what I made this last week.
Recipe (adapted from Martha Stewart):
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 2 tsp coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cups milk chocolate chips
- 8 ounces semisweet chocolate, chopped
- In a bowl, whisk together flour, baking soda, baking powder and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes.
- Reduce speed to medium-low and beat in eggs, one at a time.
- Beat in vanilla.
- Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
- Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour.
- Preheat oven to 350°F, with racks in upper and lower thirds.
- Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets.
- Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through.
- Transfer cookies to a wire rack and let cool.
- Bake remaining dough using new parchment.