Sweet Treats & Tips

Welcome back to the week! I'm super excited, because I'm only working 2 1/2 days this week, then I'm going on vacation! Woo hoo! I actually get to take days off work, and just have fun with C. But enough for vacations (for now... hint, hint).

Let's talk about what I'm sure you've all been wondering the entire weekend... since I asked you this question... What did I end up making for my free day? (Thank you all for your input, by the way! It was greatly appreciated!)

I chose the chocolate chip cookies.

And let me tell you, they were incredible! Perhaps the best chocolate chip cookies I've ever eaten - and definitely the best I've ever made. And I really wanted to share the recipe (and tips) with you. Because everyone needs an amazing chocolate chip cookie recipe up their sleeves.

Here's a few things I've learned...

• Refrigerating the dough overnight made the consistency better.

• Baking cookies until they are almost done & then letting them sit for a while allows for the crunchy outside/gooey center we all love.

• Using stoneware instead of metalware completely changed - for the better - the outcome of the cookies

• Using all-purpose flour, the cookies still came out amazing. I couldn't find pastry flour & was cheap and didn't want to buy bread flour, so I did exactly what the recipe said not to do, and used all-purpose. Maybe these could have been even better than they were - but I find that hard to believe.

• Real butter, real sugar, real eggs and real vanilla are a must. No Splenda/Earth Balance substitutions!

• Chopping up your own chocolate (I used Ghirardelli 60% dark bars) instead of buying the pre-shaped chocolate morsels took the cookies to the next level. I'll never buy chocolate morsels again if I can help it!

And for the recipe...

Jacques Torres’ Secret 

Chocolate Chip Cookie Recipe

from A Tender Crumb

Ingredients 

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds bittersweet chocolate, coarsely chopped

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
• Add eggs, one at a time, mixing well after each addition.
• Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
• Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
• Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
• Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Like I said. These were incredible. I can't wait to make them again ♥
Do you have some baking tips? I'd love to hear them!!

{Happy Monday!}