C is for cookie...
C is for cookie...
...and everyday chocolate chip cookies
A couple of years ago I asked for a domed cake stand for Christmas. Nothing fancy, just plain clear glass. But, I thought it would be fun to keep on the kitchen island and put treats in every once in a while.
Well, my boys (read Husband and Kiddo) had no problem obliging my request, knowing full well they could probably talk me into keeping them in goodies all the time.
It’s true. They can.
I try to change it up and do different things, but usually when I notice the cake stand is empty and ask what they want next, they’ll both holler back “cookies!” What can I say; I live with a couple of cookie monsters.
Our regular rotation often includes these Browned Butter Crispy Treats from Smitten Kitchen (rice krispie treats always hit the spot), these Shortbread Cookies from Food 52 (Ted Lasso anyone?), and my Everyday Chocolate Chip Cookies that we keep in the freezer and just bake off whenever we want fresh cookies.
This recipe is my go-to for chocolate chip cookies. Nothing super fancy or complicated, but it’s consistently good and meets all my requirements in a chocolate chip cookie. I’m picky about chocolate chip cookies - I have a strong dislike when they spread too much and become crunchy; I want them to last for a couple of days without drying out; and I don’t want them to be so big or so rich that I can’t eat the whole cookie, because who only eats a half a cookie?!
Here we have a chocolate chip cookie that draws inspiration from old school Tollhouse, those famously thick Levain Bakery cookies, and the DoubleTree Hotel cookie that greets you on check-in. It has just enough oats to give it some body and texture, but not enough to be called a oatmeal cookie. The higher ratio of brown sugar to white sugar keeps it from drying out. And, the long chill time develops the flavors and helps it keep a nice shape while baking. Here's a good article from King Arthur Baking about the “whys” of chilling cookie dough. (Geeky, food-science loving gal here!)
Don’t fret if plain chocolate chip isn’t your thing. Feel free to add some toasted pecans or walnuts, or change the chocolate chips for white chocolate and dried cranberries, or throw in some toffee bits. Or, my personal favorite, bake the cookie dough in a muffin cup to make an individual sized thick “cookie cake” and top with ice cream and chocolate sauce!
I hope you love them as much as we do!
MONDAY - “Not-Lasagna” and Salad
Basically my lazy way of getting my lasagna fix! I mix the meat sauce with pasta, put it in a casserole dish, and spead the cheese sauce over the top. I promise to share the details later.
TUESDAY - French Onion Pork Tenderloin, Rice, and Roasted Zucchini
I love the versitality of a pork tenderloin. And the fact that it usually cooks in about 30 minutes is a big plus.
WEDNESDAY - Cheddar Chicken and Accordian Potatoes
Sometimes my family is subjected to my experiments, and this is one of those days! I’m working on a sheet pan meal with a sour cream and cheddar cheese mixture spread over chicken breasts and baked alongside accordian style potatoes. We’ll see…
THURSDAY - Veggie Beef Soup and Grilled Cheese Sandwiches
I’ll make the soup ahead and just reheat individual bowls while the sandwiches are getting toasty. Easy night!
FRIDAY - Friday night pick up!
SATURDAY - Dinner at YaYa’s (the in-laws!)
Yaya says she’ll grill some cheeseburgers for the boys while I’m at an all-day meeting, and I’ll just slip in and grab mine after. Better late than never - I don’t say no to cheeseburgers!
SUNDAY - Dinner at Dad’s
He has a ham steak, potatoes for roasting, and fresh green beans from the farmer’s market (yes, we still have a guy with green beans coming in!).
LUNCHES for this week - Arugula and Apple Salads
I was inspired by some fall salads on my Instagram feed - I’ll add a hearty grain (maybe quinoa this week), some feta cheese, pepitas, and a honey mustard vinaigrette.
EXTRAS for this week
So far my sourdough starter is still alive and well, and I am having success with loaves of bread! But, I can’t bring myself to throw away the discard, so I’ll be experimenting with some fun ways to use it up. Let me know if you have any suggestions!
Everyday Chocolate Chip Cookies
Makes about 28 cookies.
· 2 ½ cups all purpose Flour
· ½ cup dry old fashioned Oats (not quick cook)
· 1 teaspoon kosher Salt, Morton or other store brand
· 1 teaspoon Baking Soda
· 1 Tablespoon Cornstarch
· 2 sticks unsalted Butter, softened
· ½ cup White Sugar
· 1 cup Brown Sugar
· 2 Eggs, room temperature
· 1 teaspoon Vanilla extract
· 1 ½ cups Semi-Sweet Chocolate Chips
· ½ cup Dark Chocolate Chips
In a medium bowl, combine flour, oats, salt, baking soda, and cornstarch. Set aside.
In stand mixer fitted with the paddle attachment, cream together butter and both sugars until well combined and fluffy. Stop and scrape down paddle and bowl as needed.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Do one more scrape down of beater and bowl, mix a few more seconds to make sure everything is combined.
Add dry ingredients to mixer, mix on low at first, then work up to medium. Mix until almost combined. Scrape down paddle and mixer.
Add in chocolate chips. Mix on low until chocolate chips are worked in. Be careful not to over mix. Better to stop the mixer and work the last chocolate chips in by hand if needed.
Use a medium scoop (#24 if yours has a number) to scoop dough into balls. Place on a parchment lined cookie sheet. The dough balls can be close together.
Refrigerate (uncovered) for 3 hours or longer (I usually do overnight).
Preheat oven to 325 degrees and arrange the rack in the upper third. Line another baking sheet with parchment paper or a silicone mat.
Place cookie dough balls 2 inches apart (usually 8 per pan). Bake at 325 for 16-18 minutes. Cool completely.
NOTES:
Dropping a cookie dough ball into a greased muffin cup/pan and baking as directed is an excellent idea! Makes a nice thick individual sized “cookie cake” perfect for topping with ice cream.
These also freeze very nicely; once the dough has chilled in the fridge, move the tray to the freezer. Once frozen, you can move the dough balls to a freezer bag. Bake as directed above.
Other Ideas – add 1 cup toasted chopped pecans or walnuts OR swap chocolate chips for white chocolate chips and dried cranberries OR swap part of the chocolate chips for toffee bits.
