I hope you are having good Friday. It's been very fall like this week which is very welcomed from the heat and humidity that was last week. I enjoy the summer weather as much as the next person but I was ready for the fall weather; windows open, weather and all sorts of cozy clothes.
On other news, we officially have a walker. James took this couple first steps almost two weeks ago but he really started moving last weekend and now he just walks everywhere. Once he figured it out, I think he was hooked. The only issue he has is that he hasn't figured out how to stand up so once he falls down, he will either crawl or walk on his knees until he can pull himself back up. It's pretty funny to watch. James has been causing around the house (walking along the furniture and walls) for awhile now but it's strange to see him walking in the middle of the rooms.
So in my quest to find the best chocolate chip cookie recipe I decided to try out the some famous bakers recipes. First was Betty Crocker and Today it is Martha Stewart.
The first thing I noticed was that her recipe was very similar to Tollhouse recipe and you all know how I feel about that one. The difference I did notice was the recipe called for more brown sugar than white sugar and two teaspoons of vanilla instead of one.
In full disclosure I didn't take very many pictures of the recipe. It just skipped my mind and when I would remember it was too late.
The cookies were soft and chewy like she titled the recipe and not as flat as my tollhouse cookies come out but I'm finding that I like thick and big cookies. So this recipe didn't really do it for me.
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoon pure vanilla extract
2 large eggs
2 cups (12 oz) semisweet and/or milk chocolate chips
Directions:
Preheat over to 350 degrees and line cooking sheets with parchment paper
Whisk together flour and baking soda in separate bowl
In a large bowl, mixed both sugars and butter together with a paddle attachment on medium speed until light and fluffy.
Reduce speed to low and add salt, vanilla and eggs. Beat until well mixed then add flour mixture. Mix until just combined then add the chocolate chips.
Using a tablespoon measuring spoon, drop dough onto the cookie sheet.
Bake until cookies are golden brown, around 8 to 12 minutes and let rest for a few minutes before transferring them to cooling rack.
Cookie Review:
Taste: 5 - the extra teaspoon of vanilla adds to the overall flavor of the cookies
Appearance: 4 A little on the thinner side but look like the average homemade cookies
Dunk ability: 4 The first couple of days the cookies were good and stayed together but as the days went on, they started to break or fall apart easier
Removability: 4 Even on the thinner side, they still came off the sheet pretty nicely. Only a couple of issues.
Affordability: 5 - Nothing extra need for this recipe.
Overall this recipe isn't a bad recipe but not good enough for the best chocolate chip recipe.
I hope everyone has a great weekend and if you are in the area stop by Noblesville Station 1 for a pancake breakfast tomorrow morning from 7 - 11.
-Megan
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