The Perfect Chocolate Chip Cookie

I finished reading Henry V yesterday for my Shakespeare class, and boy, it was so great! My teacher has been showing us some great clips from the Kenneth Branagh version in class, and it’s another winner! I kind of have a soft spot for Kenneth Branagh Shakespearean productions. True story: I voluntarily went to see the 4-hour version of Hamlet with my old roommate Samantha. She even got me a copy of the movie for my birthday that year! What a gem.
Here’s my favorite scene from Henry V: The Eve of St. Crispin’s Day speech. I’m pretty sure this speech could motivate me to do anything! Finish my technical writing assignment, clean the sink full of dishes, or go fight a losing battle against the French. OK, maybe not the last one. I kinda like the French.
Incredibly inspiring:

And, as Jared would say, once you start watching one Youtube video, there’s really no stopping! So go on. Watch ’em! These are some of my favorites of late.
Undeniably true:

Surprisingly sweet: (Look Allison! It’s a zombie video!)
Yet another reason why I love pugs:
Speaking of the Pillsbury dough boy, I found the perfect chocolate chip cookie recipe. No big deal. The search is over. When I had friends over for dinner last week, we were planning on making these brookies, but we ended up just making just the cookies to avoid the double dishes and effort. Those brookies will be happening at some point, but these chocolate chip cookies are incredible on their own. It’s got a lot of chocolate chips and has the perfect texture! Crispy on the outside, perfectly melted and soft on the inside. It doesn’t get much better than that.

The Perfect Chocolate Chip Cookie
Recipe from Kitchen Konfidence
Makes 12–15 cookies


1 c. + 2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. packed dark brown sugar
1/4 c. white sugar
1 large egg
1 tsp. pure vanilla extract
6 oz. semisweet chocolate chips


Preheat oven to 375˚ F. Mix flour, salt, and baking soda in a large bowl, whisking to combine. Set aside.


Pull out your electric mixer (if you have a KitchenAid, strap on the paddle attachment), or you can use a hand mixer. Mix together butter, white sugar, and dark brown sugar on medium speed until smooth and creamy. Don’t forget to scrape down the sides of the bowl with a spatula! Next, add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated.


Add half of the flour mixture to bowl. Mix for a few seconds on low, and then increase the speed to medium. Beat the mixture until just combined (15–20 seconds). Add the rest of the flour mixture and repeat the same process. Gently fold in the chocolate chips.


Cover the bowl and transfer to the refrigerator to chill for 1–3 hours. (You don’t have to wait the full 3 hours, but the longer it’s in the fridge, the easier it is scoop. Spray a cookie sheet with cooking spray and place the cookies on the cookie sheet. Cook for 10–12 minutes until the bottom of the cookie is crisp and the top is still a little unbaked. Let the cookies cool on the baking sheet until the cookie is finished baking. Enjoy when they’re hot and gooey!