You guys, I don’t even want to read anyone’s blog today because it’s April Fools Day and it gets confusing because some people are joking and some people are serious and how am I supposed to know?! For example…I totally thought this mango rice with mustard recipe was a big ol’ joke. Nope (and now I feel bad for thinking someone’s potentially delicious recipe was a joke). I also totally thought Joy had flipped out and was being serious for a minute. Oh, April Fools Day. You suck.
I promise this is a real post and nothing is a joke!
I do have a favor to ask of you! On Friday, I’m going to be switching blog hosts, which means I don’t think those of you who have subscribed via email and/or WordPress will transfer over. If you wouldn’t mind — come back to http://www.melbakesthings.com on Friday, and re-subscribe…please? Pretty please? Thank you! In return, I promise to share a bunch of tasty recipes I’ve been stockpiling with you (including maple-bacon cinnamon rolls!). Cool? Now, on to those cookies.
Why chocolate chip cookies? You can never have too many solid recipes for chocolate chip cookies. Every recipe yields a slightly different result based on the format of your butter, the proportions of each kind of sugar you use, and how you incorporate various ingredients into the cookie dough. There’s a really, really awesome article about this from Serious Eats that you should check out if you, like me, are a-ok with geeking out over chocolate chip cookies.
This particular recipe is a chewy guy, slightly crisp around the edges. I like my cookies that way. You can change up the types of chips/chocolate you use in these cookies with no problem, though I find that a combo of bittersweet chocolate and either semi-sweet or milk chocolate does the trick pretty well. During Christmastime, I use a combo of dark chocolate and Andes mints instead. You could always throw a handful of peanut butter chips in if you’d like, but I find that those are better suited for oatmeal cookies. Which I should probably post about sometime soon.
Method: Here’s a sort-of step by step photo tutorial to give you a better sense of what the process looks like…the full recipe is listed at the end of the post.
Step 1: Get your mise en place in place (hah)! Remember, this helps make it so you won’t get halfway through the process and realize you’re missing some ingredient or another.
Don’t forget the chocolate!
Step 2: In the bowl of your stand mixer fitted with the paddle attachment, cream room temperature solid butter (NOT the browned butter) and granulated (white) sugar until light and fluffy.
Step 3: Add eggs, one at a time, beating for 15-30 seconds after each addition to ensure each egg gets fully incorporated. Scrape down the sides and bottom of the bowl.
Step 4: Add vanilla, browned butter, and brown sugar. Mix for another minute. Again, scrape down the bottom and sides of the bowl.
Step 5: Add salt, baking powder, baking soda, and two-thirds of the flour to your mixer bowl. Mix until just combined.
Step 6: Add the rest of the flour and your chocolate. Mix just for a few seconds, until flour is combined.
Step 7: Age your dough in the fridge. Sound crazy? Maybe. Basically, you have a choice here. Fridge your dough for a minimum of two hours. After that, it’s up to you. If you “age” your cookie dough in the fridge overnight, or even over two days, the flavors develop and deepen, which results in an even tastier cookie. I actually baked some of the dough the day I made it, some the next day, and the rest the day after and yes, you can taste a difference. If this is blowing your mind, read that article I referenced earlier in this post. Let your cookie dough sit out for about 20 minutes before scooping.
Step 8: When you’re ready to bake, preheat your oven to 375F and line your baking sheets with parchment.
Step 9: Scoop dough in rounded tablespoons (or in any other desired size — just remember, the size will impact your baking time).
Step 10: Bake for 8-12 minutes, keeping an eye on your first batch so you can get a handle on how the cookie size and oven temp work together.
Step 11: EAT! For the record, these bad boys would be great with some ice cream sandwiched in the middle. Just sayin’.
Baking Basics: Chewy Chocolate Chip Cookies
2 cups (8.5 oz) all-purpose flour
1 1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 stick (4 oz) unsalted butter, at room temp
1 stick (4 oz) unsalted butter, browned and cooled (throw an ice cube in to help it cool)
3/4 cup granulated (white) sugar
2/3 cup dark brown sugar
2 tsp vanilla extract
8 to 12 oz chocolate of your choosing (I prefer a mix of chopped and chips, to give variation in texture and chocolate distribution)
- In the bowl of your stand mixer fitted with the paddle attachment, cream room temperature solid butter (NOT the browned butter) and granulated (white) sugar until light and fluffy.
- Add eggs, one at a time, beating for 15-30 seconds after each addition to ensure each egg gets fully incorporated. Scrape down the sides and bottom of the bowl.
- Add vanilla, brown sugar, and browned butter and mix for another minute. Again, scrape down the bottom and sides of the bowl.
- Add salt, baking powder, baking soda, and about two-thirds of the flour to your mixer bowl. Mix until combined.
- Add the rest of the flour and your chocolate. Mix just for a few seconds, until flour is combined.
- Age your dough in the fridge. Sound crazy? Maybe. Basically, you have a choice here. Fridge your dough for a minimum of two hours. After that, it’s up to you. If you “age” your cookie dough in the fridge overnight, or even over two days, the flavors develop and deepen, which results in an even tastier cookie. I actually baked some of the dough the day I made it, some the next day, and the rest the day after and yes, you can taste a difference.
- When you’re ready to bake, preheat your oven to 375F and line your baking sheets with parchment.
- Scoop dough in rounded tablespoons (or in any other desired size — just remember, the size will impact your baking time).
- Bake for 8-12 minutes (keep an eye on your first batch to get a sense of how it goes – your time will vary based on your oven!)
- Cool, then EAT! For the record, these bad boys would be great with some ice cream sandwiched in the middle. Just sayin’.
Did you watch the Oscars? I like watching the Oscars and Emmys (but generally hate the Grammys). I know the awards shows are always unfortunately long, and pretty boring during some parts, and there are always lots of screw ups because…live television, but it’s kinda fun to see what everyone is wearing, what outlandish and/or political stuff people talk about in their speeches, and see people actually having some personality other than the last character they played. I actually thought this was one of the better Oscars in recent memory. The whole “let’s have an offensive comedian host” thing was getting old, and I think Ellen fit the bill pretty well.
And call me a jerk, but I still cannot stop laughing about the whole Travolta mispronunciation situation and subsequent reactions. It’s hilarious.
Anyway…for the past few years, I’ve noticed a slew of recipes/photos of these little triangle cookies floating around the interwebs during March. Considering I hadn’t the slightest clue what they were, I figured I’d do a little research and test them out. Enter: hamantaschen. Hamantaschen, or Haman’s pockets, are apparently a staple of the Jewish holiday Purim. There’s obviously a lot of meaning and history behind Purim, but from what I gather, there is also much feasting involved. I like feasting. Since I’m no expert on Purim, you should do your own research to learn more. Start here.
Hamantaschen remind me of rugelach in a lot of ways, but the dough is heartier and the cookies are obviously larger. The dough is delicious (uh, hello…butter and cream cheese?) and not too sweet, while also taking enough of a back seat to let whatever filling you choose be the star of the show. And they pack up nicely, which is good because you probably shouldn’t eat them all yourself. But you totally can if you want to. I won’t judge you. It’s Fat Tuesday, so you have the perfect excuse. Continue reading
Happy New Year! I hope everyone had an enjoyable holiday season! 🙂
These didn’t quite make it up in time for all those festive holiday recipe posts, but they’re still worth your while. Toasted pecans and maple syrup help give them a wintry, warm taste that is a great companion to your morning/afternoon/evening tea or coffee. Best of all, they’re TINY. Which means you can eat a few without feeling like you’ve ruined the age-old new year’s resolution of not eating junk food. Although, if you ask me, things made from scratch with real, pronounceable ingredients are hardly junk food. Besides, didn’t somebody somewhere sometime once say that if you don’t treat yourself once in a while, you’re twice as likely to “cheat” on any diet/exercise plan? Treat yo self.
In other news, it hasn’t stopped snowing in three days. Oh, and on Monday, the expected HIGH for the day is -8. Yeah. Continue reading
You guys, it snowed yesterday. Snow that actually stuck (for all of a few hours). In early November. Where am I?!!?
I do love the snow, though. It just feels a liiiiittle too early. And it made all the trees lose their pretty red and yellow leaves, which I don’t so much appreciate.
As promised, I have Chocolate Chai Crackle Cookies for you today. Basically, they’re your regular old chocolate crackle cookies, dressed up with the warm, comforting spices found in your favorite chai tea. It puts a little bit of a festive spin on things, and makes what would otherwise be a fairly plain (but still delicious!) cookie much more interesting. Continue reading
I have a confession to make. I’m that conceited jerk who thinks that they can one-up other people’s cookies.
Okay, not everyone‘s. But if you take me to a bakery or a cafe, I will probably make faces at you if you order a cookie (ask Brandon, I do it to him all the time). I’ll more than likely refuse to try it until you force me, and once I try it, I’ll immediately start thinking of ways to make it better.
That’s how this cookie happened. Continue reading