So I had a long post in mind for this week, based on a fascinating Fresh Air interview with Jonah Lehrer, author of How We Decide. He talks about the fact that it’s easy to overwhelm the prefrontal cortex of our brains by hyper-multi-tasking, and the brain must compensate by abandoning some of its other important functions, like managing impulse control. It was all going to relate to how busy our lives become, especially as parents, and how I now understand why some of us must eat chocolate chip cookies every night after the kids go to bed. Alas, that post had to be abandoned.
This afternoon I got the news that our house — which we’re trying to sell and which was under contract — is now going back on the market. Long story short, the inspection did not go well. Mold. Such a beautiful thing for Roquefort or Gorgonzola. Not so good for a crawl space. Sigh.
But I made these chocolate chip cookies and they were good. Very good. I’m a NY Times chocolate chip cookie recipe devotee, but this recipe has just slotted itself into second place. The cookies are buttery, chewy, a tiny bit crispy on the outside, and worthy of exceptionally-good chocolate chips (like Valrhona feves, my personal favorite). The batter comes together very quickly, which is a good thing, especially when the prefrontal cortex loses its way.