Brown Sugar Acquired. Cookies Secured.

Side Quest #01

So here’s the thing: I’ve never made cookies before. Not because I don’t like them (who doesn’t like cookies?), but because every recipe was like “Use brown sugar!” and I’d be like bruh. I don’t just have brown sugar. It felt like the kind of ingredient that fancy people who bake a lot just own… and I, well, did not.

Also, chewy cookies? That always felt like a level 47 baking achievement. Like, how do you even make them not turn into crunchy biscuit disappointments?

But then… the stars aligned. I got the brown sugar. I followed this magical recipe from Sally’s Baking Addiction that promised chewy goodness.

And then. Plot twist.

This recipe called for chilling the dough for TWO HOURS.Two. Whole. Hours.I just sat there… waiting. Thinking. Fantasizing about cookies. Questioning my life choices. Mentally preparing my glass of milk in advance. Two hours is a long time to sit with your cookie hopes and dreams.

But you know what???

THEY WERE CHEWY. THEY WERE DELICIOUS. I BAKED COOKIES.

I even did the grown-up baking steps and everything. The whole house smelled like comfort. They were golden on the edges, soft in the center, and so good with that mentally prepared glass of milk. I ate two while standing at the kitchen counter, just basking in the moment.

Moral of the story: brown sugar is worth it. Waiting is hard. But chewy cookies? Chewy cookies are real, and they are spectacular.

(P.S. evidence below)