National Chocolate Chip Cookie Day!

Have you heard the news? It's National Chocolate Chip Cookie Day today!

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:
  1. Bring your unsalted butter to room temperature, along with your eggs, before mixing. Everything comes together better this way
  2. 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!)
  3. 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
  4. 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
That's all for now. Love y'all to bits and chips!



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