treats

Very Good Chocolate Chip Cookies

The internet can be an overwhelming place when it comes to finding a chocolate chip cookie recipe. You type “chocolate chip cookie” into a Google search and suddenly you’re bombarded with thousands of recipes featuring various techniques, many of which ask more of you than you’re willing to give right now. There are recipes that have you age the dough for twenty-four hours, there are recipes that have you melt the butter, others that have you bring it to room temperature (which, in this L.A. heat, is basically the same thing).

Here’s my most controversial opinion: almost all chocolate chip cookie recipes are the same — with varying amounts of brown sugar, granulated sugar, butter, eggs, vanilla, flour, baking soda, salt, chocolate — and you don’t need the best one or the latest one; you just need a very good one. Look no further.

Burnt Brioche with Homemade Ricotta and Blueberry Tarragon Jam at SQIRL

Have you ever eaten something so strange and beguiling you can’t quite wrap your head around it? But you keep eating it and eating it because it’s such a curious phenomenon and, eventually, you decide that you love it but you’re not sure why? That’s precisely what happened to me last week when I finally visited SQIRL headquarters down on Virgil after having enjoyed their jams over the past year and a half that I’ve lived in Los Angeles. The headquarters, which is actually a cafe, may be my new favorite secret lunch spot that’s not-so-secret because lots of people know about it.

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