Today was a day of epic fails. I actually managed to destroy a pot. A cookie cake literally crumbled at my feet. And then I cried.

I’m writing you this quick letter to explain all of this because I rose out of the misery and decided to make an easy cookie recipe.

You are very welcome.

Love,

Mir

How’s that for a teaser? I think I’m getting okay at this whole blogging thing. But maybe that’s just my silliness talking.

These cookies are amazing. I tend to react strongly to epic fails by jacking up my next recipe an enormous amount, so there’s an entire 10-oz. bag of chocolate chunks from Trader Joe’s in these. I didn’t hold back. Why should I?

The whole recipe gets made in one bowl. No creaming butter is involved! You just melt it in the microwave. Start to finish, these cookies took 5 minutes to mix up.

But you have to chill the dough, preferably overnight. So work that into your master plan! It’s worth it for the cookie goodness, I promise!

Good cookies are hard to come by, just like good men. Hold them dear! And remember that when you’ve had a hard day, nothing is better than a go-to cookie recipe. Except maybe a martini. Or a hot bath. Or 10 hours of sleep. Or all four!

Ingredients:

• 1 cup butter, melted
• 3/4 cup brown sugar, firmly packed
• 3/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 and 1/4 cups flour
• 10 oz. bag chocolate chunks (I used Trader Joe’s)

Instructions:

In a medium-sized bowl, combine the sugars with the melted butter and stir until fully incorporated. Add the egg, salt and vanilla and stir again. Finally, mix in the remaining dry ingredients, stirring until a smooth batter forms. Fold in the entire bag of chocolate chunks.

Cover the bowl and refrigerate the dough for at least 3 hours, but preferably overnight.

When you’re ready to bake, preheat the oven to 350. Line cookie sheets with parchment paper or silicone baking mats.

Scoop out the dough into tall mounds about 1 and 1/2 tablespoons in size. Place 2 inches apart on the cookie sheets.

Bake 8-10 minutes. Remember that the cookies will continue to bake as they cool, so do not overdo the baking time.

Allow to cool completely. Store in an airtight container.