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I know this is a bread blog and not a cookie blog, but I wanted to write about my first attempt at making cookies. We wanted chocolate chip cookies last night, and I figured it couldn't be that hard to make them. All we needed to buy was chocolate chips, so we bought some on the way home after eating out.

At home, I pulled out an unused Martha Stewart book called Cookies -- actually, Martha Stewart's Cookies -- and found a recipe called "Soft and Chewy Chocolate Chip Cookies". It seemed straight-forward and we had all the ingredients. Well, except granulated sugar, but desserts always have too much sugar anyway. I thought we would be limited to an indivisible egg, but then I noticed we only had half a stick of butter left, so I divided the recipe down to meet that. This meant using half an egg. Also, the amount of baking soda seemed way too low, so I doubled it. And I used half all-purpose flour and half whole wheat.

• ¼ c. all-purpose flour
• ¼ c. whole wheat flour
• ¼ tsp. baking soda
• ¼ c. dark brown sugar
• ¼ tsp. salt
• ½ tsp. vanilla extract
• ½ egg
• ½ c. chocolate chips

This made five cookies. I cooked them for 10 minutes at 350°F on a cookie sheet covered with aluminum foil.

I was surprised by how light and fluffy the things were. Maybe too light and fluffy. And too sweet. I wonder if I really should have used less baking soda. Next time I hope to have more of the ingredients and to make more cookies to avoid these fraction problems. I also want to make cookies that have nuts and oats or something. Overall, cookies are incredibly easy to make.