The Perfect Chocolate Chip Cookies

So, I saw a request in the church bulletin last week for several people to bring desserts to tonight's service in honor of the new members. Yessss, I thought. Another opportunity to make something sweet. I quickly sent an email saying I'd be glad to help. Now, what to pick? I initially considered a cupcake of sorts, but that meant waiting for them to cool, then icing, then transporting, none of which sounded super appealing. So, I opted for my go-to chocolate chip cookies---quick, clean, easy for people to grab off a plate, and just simply yummy. Now, I'm well aware of the global debate over the best chocolate chip cookie. I mean, who am I to make such a claim? Well, I offer my defense: This cookie is crispy yet soft, substantial (in that it won't flop when you hold it) yet delightfully doughy. It's perfectly salted and scattered with just enough chocolate to gift you generously with each bite. It's everything one could ask for in a chocolate chip cookie; but, I suppose I'll let you decide for yourself. Tonight I split the dough into two, and made half chocolate chip and Heath bar, half chocolate chip and dark chocolate M&M's. Yum. I went back to grab one a few minutes after they set them on the table tonight, but, alas...gone. I'm tellin' ya, they're that good.

The Perfect Chocolate Chip Cookies

yields 30-40. 

recipe borrowed from David Lebovitz (I think), though I can't seem to recall where I found it.

ingredients:

2 sticks unsalted butter

2 1/4 cups bread flour (This type of flour lends to the cohesive texture of the cookie, though all-purpose works okay, as well.)
1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup white sugar

1 1/4 cups brown sugar, packed

1 egg (all)

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips (or part M&M, part chocolate chip. or, whatever combo your heart desires)

directions:

1. Melt butter in saucepan over low heat (or in microwave in appropriate bowl. just heat in 20 second intervals and stir between.)
2. Sift flour, salt, and baking soda together. Set aside.
3. Pour butter into a large mixing bowl and cream both sugars in.
4. Add eggs (both the full one and the single yolk), milk, and vanilla. Mix until well-combined.
5. Slowly add flour mix until incorporated.
6. Add chips and/or whatever you'd like.
7. Chill dough in the fridge for at least an hour.*
8. Preheat oven to 375F.
9. Scoop by very heaping tablespoons onto sheets (preferably lined with parchment for easy clean-up), well-spaced. 
10. Bake for 7-10 minutes or until edges are just beginning to turn golden. Let cool completely on pan.


*If you don't have time to chill your dough first, you're okay to go ahead and bake them, just know they'll be much flatter cookies and will likely only need 6-7 minutes to bake. The chill time helps them hold shape in the oven, but requires closer to 10 minutes of baking. I highly recommend chilling them to achieve the loftier, fuller cookie. Either way, take them out when the edges are just slightly browned, then let them cool on the pan.

Summer Peach Cobbler

Earlier this summer I took a trip up to Ohio with my sweet friend Karla---to her wee home town of Utica. It was darling and refreshing, to say the least. We hung out with her dad, rested, laughed, lapped up the clean country air, and, somewhere along the way, got the hankerin' for a cobbler. Quickly, this recipe was found. I believe it's a blend of Paula Deen and another I came across. Regardless, it's pretty darn good. Easy, and good. There's nothing like a perfectly ripe summer peach, the kind you can smell from feet away. I especially love them when they're still warm from sitting in their sunny baskets at the market. As this (very hot) summer begins to make its decline, I recommend taking full advantage of peaches and other precious summer produce while you can. Here's one recipe that I think honors the peach well.

Summer Peach Cobbler

serves 12 (if you can possibly keep portion sizes small...)

ingredients:

6 cups peeled peaches, sliced (frozen works, as well, if fresh ones aren't available)

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

ground cinnamon, to taste

directions:
1. Preheat oven to 350 degrees.
2. Combine the peaches, 1 cup of the sugar, and water in a fairly large saucepan. Stir well and bring to boil, then simmer for 10 minutes. While that's simmering, start the next couple steps...
3. Put the butter in a 3-quart baking dish and place in the oven to melt.
4. Slowly mix the remaining 1 cup of sugar*, flour, and milk. Pour this mixture over the melted butter but do NOT stir.
5. Spoon the peaches on top and slowly pour the syrup over. Sprinkle cinnamon on top as you like.
6. Bake for 35 to 45 minutes or until the edges are a nice golden brown. Serve preferably with vanilla ice cream, and enjoy!  


*Feel free to decrease the butter and sugar a bit for caloric purposes. Pretty sure it will still taste great, especially if you've got some pretty sweet peaches.

Hello :)

Hi there! I'm happy to announce my new venture on the world wide web. This time: a cooking blog. I adore cooking, and, while baking was my first love, I'm so enjoying exploring the vastness of the cooking world. I've been told that I have 'recipes worth sharing' (thanks, Courtney), so here I begin. One recipe at a time. I hope you find something worth sinking your teeth into. Enjoy. And welcome. :) Oh, and that's a picture of my apron. Thought it appropriate to share.