Good Moaning…yes, I spelled it correctly. My poor kids are up set they did not even get a snow day out of the nasty deal!
I can’t take it…..another…snow storm! We have them every day now. I usually can be seen sitting on my deck having iced tea…and I guess I still could, I would only be having a different kind of iced tea.
As you can see I’m not handling this very well.
I’m going to pretend its spring. We are going to make cookies, grill burgers and drink lemonade. Oh, did I mention it’s still snowing.
When given lemons, make lemonade…or Chocolate Chip cookies! These are the best cookies. They will make enemies friends and calm a storm. It’s all I’ve got at this point..so I will bake!
A friend has these killer bars she makes and she calls them stay married bars well these I should call, Stay Married Cookies! It’s one way to keep your hunter coming home!
Bring on the warm melt in your mouth chocolate chip cookies.
Best Chocolate Chip Cookies (New York Times)
This is the best chocolate chip cookie recipe I have ever made homemade. The instructions state that you should let the dough chill for 24 hours and you should do this, but when we want cookies, we want them now so, go ahead and bake away! Do not try to change the flours or the recipe will not turn out. Make sure you measure accurately. After teaching cooking lessons the past few years, this is where most people cheat and wonder why it didn’t turn out. Use a knife to level things off and don’t pack the flour, spoon it in the measuring cup. Happy Baking!
2 cups minus 2 Tbsp (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/4 tsp Kosher salt
2 1/2 sticks butter
1 1/4 cups (10 ounces) brown sugar
1 cup plus 2 Tbsp (8 ounces) white sugar
2 large eggs
1 Tbsp vanilla extract
1 1/4 pounds dark chocolate chips or my boy’s favorite way is with milk chocolate chunks.
Additional Kosher salt for tops of cookies
Sift flours, baking soda, baking powder and salt into a medium-sized bowl. Set aside.
Mix butter and sugars together until creamy, about 5 minutes or until light-colored and fluffy. Add eggs one at a time, mixing well after each egg. Add vanilla and mix.
Add dry ingredients in batches until just combined. Do not over mix. Add chocolate chips or chunks (save some for the tops of the cookies).
Cover dough with plastic. Be sure to put plastic directly on dough to seal. Refrigerate for 24 hours before baking or be wild and naughty and them bake now!
After the dough has chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Scoop 8-10 balls of dough using a 2 Tbsp cookie scoop and place cookie dough on the baking sheet at least 2 inches apart. I like to add more chips on the tops of each cookie ball that don’t have dough on them. Next, add a light sprinkling salt on top of each cookie and bake until edges are golden brown, 12-15 minutes. Allow cookies to rest on the cookie sheet for a couple of minutes before removing them so they have time to set. Repeat with remaining cookies. Give away any remaining cookies or you will eat them all!
Adapted from The New York Times, originally adapted from Jacques Torres.