Pretty Damn Good Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

I always get hesitant using terms like “best-ever” when it comes to cookies, because as always, your mileage may vary. While I like a chewy, dense cookie that’s loaded with semisweet chocolate chips, my fiance prefers his with the absolute bare minimum of chips that still qualifies them for the name, “chocolate chip cookies”. Others prefer a more crispy cookie, or one with nuts in it (blegh).

So, for the sake of appeasing those with differing tastes from my own, let’s just go with “Pretty Damn Good Chocolate Chip Cookies.”

Best-Ever Chocolate Chip Cookies

If these aren’t the “best-ever” chocolate chip cookies, they certainly come close, at least for me. Chewy, chocolatey, and slightly crisp around the edges- that’s all I can ask for in a cookie these days!

What makes these different from most normal cookie recipes is the use of bread flour in combination with all-purpose, and the addition of cornstarch. This makes for a more dense, chewy cookie- with a texture more akin to a snickerdoodle or a Chewy Chips Ahoy (minus the gross preservatives and fake chocolate).

Best-Ever Chocolate Chip Cookies

This was one of those Pinterest phenomenons that I found and had to try- thanks Averie from Love Veggies and Yoga for the delicious inspiration!

5.0 from 1 reviews

Pretty Damn Good Chocolate Chip Cookies
 
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Serves: 24

Ingredients
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt, optional and to taste
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions
  1. Combine dry ingredients (both flours, cornstarch, baking soda, salt) in a medium bowl. Set aside.
  2. Combine softened butter and both the brown sugar and white sugar in the bowl of a stand mixer (or a regular large bowl if you are using a hand mixer). Beat on medium high for 2-3 minutes, until sugar is incorporated and mixture is smooth.
  3. Add egg and vanilla, continue to beat for another 2-3 minutes.
  4. Pour in the dry ingredients, a third of the mixture at a time, beating well after each addition.
  5. Using a wooden spoon, fold chocolate chips into the mixture. Once dough is put together, chill, covered, in the fridge for anywhere from 30 minutes to a few hours. This allows the flavors to meld together and really develops the taste of the cookie.
  6. Preheat oven to 350°F. Prepare a baking sheet with a silicone baking liner, parchment paper, or cooking spray.
  7. Using a cookie scoop or your hands, make large balls (2.25 oz, or about the size of a golf ball). Averie recommends 8 cookies per cookie sheet, and this worked perfectly for me. These are larger than my average cookie size, so I wanted to make sure they were able to spread without getting all in each other’s business.
  8. Bake for 10-14 minutes, or when the edges of the cookies just start to turn brown (the tops may still look raw). This really depends on your oven- Averie only needed 9 minutes, but my cookies were still completely raw at that stage. I needed an extra 5 minutes- the key is to keep checking on your cookies once you’ve hit the 9-10 minute mark.
  9. Remove cookies from the oven, and let sit in the hot baking sheet for 5 minutes. Remove to a cooling rack and let cool until you can’t take it anymore. Enjoy!

Best-Ever Chocolate Chip Cookies

There are probably as many variations on the chocolate chip cookie as there are all the other types of cookie combined- but if for some reason you are living under a rock and have never made a chocolate chip cookie before, this is a great place to start!

Some of my other favorite cookie recipes include:

Cookie Recipes

From left to right: SnickerdoodlesLemon Crinkle CookiesRed Velvet Snickerdoodles (for whoopie pies), and Salted Triple Chipper Cookies.

Happy Baking 🙂
mally

 

Three Fresh Homemade Juices

Juices for days

First it was putting kale into everything, then quinoa for days, then it was on to the smoothies. Now, I have a new obsession – juicing.

I know, I know, another kitchen gadget?! Our kitchen is small enough, that it’s been hard to find the space for all my appliances between the mixer, the blender, the toaster, the french press, etc. etc. etc. But I do love a good gastronomic trend, and I found a pretty inexpensive juicer with great ratings. Juicing really isn’t as bougie as it sounds, and honestly doing it at home is MUCH cheaper than those crazy-expensive juice bars. Plus, you can be 100% sure what you’re making is fresh and high quality, based on the ingredients you’re using.

Juicing is great because it takes the nutrients from the fresh and vegetables, and puts them in a form that is very easily digestible by your system. Plus, even the green juices loaded with spinach taste yummy when combined with an apple and some ginger.

I’ve played around with a bunch of fruit and juice combinations, and wanted to share with you three of my favorites, along with my ridiculous names I’ve decided to give them as of 5 minutes ago:

Juices for days

Magenta Explosion

  • 1 beet
  • 1 medium apple
  • 1/2 cucumber
  • 4-5 strawberries
  • 1 inch piece of peeled ginger

Juices for days

Quiet Orange Sunrise

  • 1 navel orange
  • 1 medium apple
  • 1/2 cucumber
  • 1 medium carrot

Juices for days

Lean Green Machine

  • 2 cups spinach
  • 1/2 cucumber
  • 1 apple
  • 1 peeled lemon
  • 1 inch piece of peeled ginger

I think my favorite thing about these juices is their color- how freakin’ gorgeous are these drinks?

Do you have any favorite juicing combinations? I’m always looking for more!

Happy juicing 🙂
mally

Smoothie Sundays: Apple Pie Smoothie

Apple Pie Smoothie

It’s that time of the week my friends- Sunday Smoothie time! Time to relax, turn on the game, and enjoy the greatness that is my favorite day of the week. I’ve got a really yummy fall favorite for you that is a perfect way to use up those gallon bottles of apple cider I just can’t help buying up at the store this time of year.

It feels insane to me how fast this year is coming to a close. It seems like just yesterday that I was watching Anderson Cooper ring in the New Year; now we’re only two months away from another one. We’ve seen the temperatures rise to crazy hot, and start to dip down again to where jackets are necessary and the boots are back in town… up here in the Northeast at least. Pretty soon, snow will be here, and we’ll be putting up our holiday decorations!

I love this smoothie because it’s got such a fall flavor. If cinnamon’s not your bag, try some ground nutmeg or even some cardamom for a warm, autumny spice. Between this and my other fall favorite, the Pumpkin Pie Smoothie, we are in business for fall frozen drinks! Add a shot of bourbon in here and you got yourself a little party 🙂

Apple Pie Smoothie

5.0 from 1 reviews

Sunday Smoothies: Apple Pie Smoothie
 
Author:
Serves: 1

Ingredients
  • ⅓ cup apple cider
  • ⅓ cup greek yogurt
  • 2 tbsp oats
  • 1 banana, peeled
  • ½ tsp cinnamon
  • 5-6 ice cubes

Instructions
  1. Place all ingredients in a blender and blend until smooth. Enjoy!

Don’t forget to check out my Now That I Have a Blender! pinboard on Pinterest as well as my other Smoothie Sundays recipes.

Apple Pie Smoothie

Happy Eating 🙂
mally

P.S. If you are a food blogger and live in New York City, I’m hosting another Food Bloggers in NYC meetup on Monday, 10/29, this time a happy hour at Ayza Wine & Chocolate Bar in the West Village. It should be a great time meeting other food bloggers, over wine, cheese and other snacks. Hope you can make it!

Salted Triple Chipper Cookies

Salted Triple Chipper Cookies

There are times in your life where you have to make decisions- ya know, pick a side. Democrat, or Republican? iPhone, or Android? Biggie, or Tupac? Yankees, or Mets?

Even though I know exactly where I stand on a lot of issues, there’s one decision that always gives me pause. One that really makes me stop and think.

Salty, or sweet? [Read more…]

Crispy Salmon with Arugula Pesto

Crispy Salmon with Arugula Pesto and Roasted Tomatoes

This might sound really weird, but some of the best salmon I’ve had is at steakhouses. I think it has something to do with those high-heat, 1500° ovens they use for the steaks. They make for a salmon croccante– super crispy and salty on the outside, nice and tender and just plain delicious on the inside!

The secret to the crispiness of this salmon is a hot broiler, a rack to keep the filet off the bottom of the baking sheet, and salt. Glorious, salty salt. Good, kosher salt. It’s the way to go!

I’m also obsessed with this arugula pesto. This recipe will definitely make more than you need for the fish, and it freezes and thaws perfectly. It’s light, tangy, and a perfect accompaniment to crispy salmon!

Arugula Pesto

Crispy Salmon with Arugula Pesto
 
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Serves: 2

Ingredients
  • 2 salmon filets
  • 2 tbsp olive oil
  • kosher salt
  • ¼ cup grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 cups baby arugula
  • ½ cup firmly packed fresh parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice

Instructions
  1. Pre-heat the broiler. Place the arugula, parsley, pine nuts, lemon juice, 3 tablespoons water, cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Pulse until nice and pureed. Transfer to a bowl while you make the salmon.
  2. Rub your salmon filets with the remaining oil, using more if needed, and sprinkle liberally with kosher salt on both sides.
  3. Place a rack over a baking pan and lay the salmon on top. Broil for 5-7 minutes, flip carefully, then broil for another 5-7 minutes, until cooked through. You want the salmon to be nice and crispy on both sides
  4. Plate your fish, top with pesto and serve!

Salmon technique from How Sweet It Is, Arugula Pesto recipe adapted from Food Network.

Roasted Tomatoes with Arugula Pesto

I served this salmon alongside broiled tomatoes topped with some of the arugula pesto and italian breadcrumbs, and rice pilaf. A perfect meal for a perfect summer day!

Mile End Bakery cookies

And oh yeah, if you haven’t yet, enter my giveaway from last week for a dozen cookies from Mile End Bakery! Contest ends tonight at 11:59p ET!

Happy Eating 🙂
mally