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Birkett Mills Chocolate Chip Pistachio Buckwheat Cake

No one can resist the perfect chocolate chip cookie... and at our picnic no one did. Our talented web designer Alice brought these and we quickly devoured them all!

She used this recipe for The Best Homemade Chocolate Chip Cookies in the Entire World from Words to Eat By.

Alice's cookie notes: this recipe is great not only because it is delicious but it is a cinch to make. I am a minimalist when it comes to cooking and baking, so the less equipment, preparation and ingredients needed to yield triumphant and belly-satisfying results always gets a VIP spot in my recipe collection. I did not use a Silpat because I didn't have one; parchment worked just fine. This recipe makes less then 2 dozen cookies but I feel it can easily be doubled.

1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks

Mix dry ingredients

Beat butter and sugar, add vanilla and egg

Incorporate flour mixture into butter and sugar mixture

Refrigerate for an hour

Preheat oven 350 degrees, and bake for 11-13 minutes!