Cookies Sell

Whoa it’s hot out there!  Unless you’ve been living in the North Pole, you’ve probably experienced this crazy heat wave moving across the nation.  So what do you do when there’s have a heat wave?  Why, have a Stoop Sale, of course!  I mean, who wouldn’t want to sit outside in 98° weather trying to sell out dated clothes and baseball bobble heads?  To top off this perfectly sane idea, let’s turn on our oven and bake some cookies!

Ok, so maybe my husband and I picked a horrible weekend to sell our used items.  And maybe we weren’t very smart to advertise my baking to entice people to visit our sale, but the cookies did work.  We managed to sell a few things and because of the heat, the cookies tasted like they were fresh out of the oven! (Wait, should I be excited about that?)

So let me tell you a little story about these cookies.

I walk home from work on Friday with plans of quickly throwing together some chocolate chip cookie dough and baking it late at night when it’s cooled down.  It’s 106° outside and I feel so relieved to walk in the door.  Our thermostat reads 87°, but what a difference 20° feels like!  I flip the light switch and nothing.  The microwave is off.  All the clocks are off.  I think, maybe my husband is conserving electricity.  I move towards the AC and it’s plugged in but not turning on.  I call my husband at work and he searches the internet to find out that the entire neighborhood has had a power surge.  So what else is there to do in the dark but clean?  I tidy up for an hour until the power comes back on, and then I quickly start making the cookie dough.  (Luckily the fridge is still cold.)  Right as I start creaming my butter and sugar the power shuts off again!  Oh the humanity!  All I want to do is make some cookie dough.  How did they do these things in the days before electricity?  Did chocolate chip cookies even exist then?  Anyway, my husband and I go to dinner to cool off and when I come home the power is back on and I finish making the dough.  I baked them off last night and this morning when it had cooled down to a brisk 91° outside.

Ready for this recipe?  Follow me.

Chocolate Chip Cookies from Baked

Ingredients

  • 2 cup all-purpose flour
  • 1 tspn salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tspn pure vanilla extract
  • 2 2/3 cup (16 oz) semisweet chocolate chips (I threw in a few milk choc chips as well)
In a large bowl, whisk flour, salt, and baking soda together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy.  Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.  The mixture will look light and fluffy.  Add the vanilla and beat for 5 seconds.
Add half of the flour mixture and mix for 15 seconds.  Add the remaining flour mixture and beat until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate chips.
Cover the bowl tightly and put in the refrigerator for 6 hours.
Preheat the oven to 375°F.  Line 2 baking sheets with parchment paper.
Use a spoon, or cookie scoop to make 2-tablespoon-size balls.  Use your hands to shape into perfect balls and place them on the prepared baking sheets, about 1 inch apart.  Bake for 12-14 minutes, rotating the pans half way through baking, until the edges of the cookies are golden brown and the tops just start to darken.
Remove the pan from the oven and cool on a wire rack for 5 minutres.  Use a spatula to transfer the individual cookies to the rack to cool completely, or eat warm!
The cookies can be stored in an airtight container for up to 3 days.
This recipe make chewy and thin cookies.  I received lots of compliments and would like to think that these are the reason people bought our items in the first place.
A balanced diet is a cookie in each hand.  -Anonymous

Baby Bottle Cookies

I had a great opportunity to make baby bottle cookies for a friend who was hosting a baby shower.  This was actually my first time doing decorated sugar cookies, so I was bit nervous.  I found a great recipe for butter cookies in Chef Toba Garrett’s Professional Cake Decorating book that we received in school.  It makes the most flaky and buttery cookies, and they are stable enough to decorate.  I used a lemon glacé icing to flood the cookie and a lemon flavored royal icing for the outline work.  They took about 3 days to make but it was completely worth it!  From what I hear they went over great!

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