We here in NH are gearing up for our ANOTHER snowstorm today on top of the 16 inches we just got late last week plus the 3 inches we got yesterday. They say we are going to be getting between another 8 to 14 inches; that is a pretty significant difference in numbers relatively speaking; I personally think it is just the way the meteorologists try to cover their butt; but to us natives a snowstorm is basically just another snowstorm.
It seems that it doesn’t matter if it is 3 inches or 30 we all HAVE to go to the grocery store. Yes I went last night to avoid the masses that will be there this morning and I went late enough to miss yesterday crowd; unfortunately they took all OK mostly all of the gallons of milk; seriously I had to buy a very expensive gallon of organic milk.
I hope my new gourmet milk goes with my “perfect” chocolate chip cookies. My brother-in-law watched me make them firstly saying I was cheating using my kitchenaid – my response “work smarter not harder” and questioning why I used 1 egg plus 1 egg yolk; then he tasted them and was totally on board with my methods dubbing them “perfect” which is why this is my 3 batch in the last 2 weeks. Yeah they are that good. My daughter and I were talking about selling them since these are WAY better than the ones you see at all the registers around town.
Chocolate Chip Cookies worth trying – Preheat oven 325’F
2 cups plus 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter – melted but cooled
1 cup brown sugar
½ cup sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla
Semi-sweet chocolate chips – to your liking – I only add a handful
Chopped nuts (optional) – I used marcona almonds
Mix butter and sugars together well, add eggs and vanilla, in a separate bowl whisk flour, soda and salt and then add to the wet ingredients. Add chips and if you want to add nuts go ahead. Here is a little trick to make them nice thick and chewy, as long as you don’t over bake them. Take a ball of dough about an inch and half, break it apart and put it back together; see the picture above.
Bake for 12-15 minutes; do not over bake for the best results, let cool on the sheet tray.
Recipe adapted from Fine Cooking