C is for Chocolate Chip Cookie Dough

Believe it or not I'm not a big chocolate person. I know, check my pulse and scan my birth certificate, I am a girl. It's just never been a particular craving of mine. Come to think of it, other than a fairly long span of about 6 months when I couldn't find enough things to make with avocados I don't know that I've ever craved any one thing.

Back to chocolate. Like I said, I've never been a die hard chocolate fan. I never liked chocolate cake or chocolate ice cream as a kid. I can eat chocolate cake now—though my favorite is carrot cake (without coconut). Chocolate ice cream I still have a dislike for. If there is one thing with chocolate that I like more than all the rest it would have to be chocolate chip cookies. But here's the thing: the fewer the chocolate chips, the better. Now I've had people ask me, "Why don't you just eat sugar cookies instead?" The obvious answer to that question is, "Because they taste different!" There's something about the extra butter in the chocolate chip cookie dough and the cocoa oils from the (just a few) chocolate chips that takes the cookie to a whole new level of delightful taste. The kind of taste that can only be properly enjoyed with a nice cold glass of whole milk.

It's so good in fact that who really needs to actually put that delightful concoction into the 350º oven for 15 to 20 minutes? I mean seriously, at that point just save yourself the trouble and the pan clean up and just eat the chocolate chip cookie dough right then and there. And if you're in the convenience of your own home—which I happen to be at this very moment--you could even choose to spit out the chocolate chips and just eat the cookie dough—which I just so happen to have chosen to do. Ahhhhh, there's no place like home.