
I had no idea there was a whole day dedicated to my favorite food. In honor of this unexpected party, let's bake up a few of my favorites: double chocolate chip cookies, the All-American tollhouse version and, for the gourmet in all of us, a whole wheat rye version that will knock your socks off. (Who needs socks in May anyway, right?)
A couple of pointers:
- Bring your unsalted butter to room temperature, along with your eggs, before mixing. Everything comes together better this way
- If you want taller, fluffier-looking cookies, refrigerate your dough for at least one hour before baking (I know, right after I tell you to bring it all to room temp first. Trust me!)
- For uniform cookies, use a tablespoon or cookie scoop to dole out the dough. Then, roll it into a ball and gently flatten it with 2 fingers on your cookie sheet. Don't roll longer than a few seconds or you're undoing all that chilling you just waited for
- Eat your cookies warm. Bake them 8-12 at a time, allowing 3 per person and keep the rest of the dough in the fridge for up to a week. Making the effort to bake them in small batches makes alllllllll the difference. There is NOTHING like melted chocolate on the tongue, especially with a wee bit of vanilla and salt supporting the flavor
xox,
A.
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