My Favorite Chocolate Chip Cookie Recipe + 5 Cookies for Dad!

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2 Letters on Father’s Day

Dad,

Happy Father’s Day. I’m sorry we won’t see you tomorrow. I hope you enjoy the day. The weather forecasts says sunny and 80 degrees; just the kind of day you like. You should take some time for yourself. Go golfing! I know you will miss Papa tomorrow. (I know you miss him everyday.) It’s ok. He misses you,too. After you finish a round of golf, have a cold Budweiser, relax and know that we love you. Now that I have 3 little ones of my own, I get it. I get how hard you tried. I get that it didn’t all work out the way you hoped. I get your choices. I know you did the best you could and I know it wasn’t easy. Thank you for trying everyday. Thank you for those times when you chose patience over anger. Do you remember when I arrived at South Station after leaving Gettysburg College with no real plans? You gave me a hug and said we will sign you up for classes at a local school tomorrow. When I graduated from college, you were first one to snap a picture of me in my cap and gown. On my wedding day, before you walked me down the aisle, you jokingly said “we can head to the airport now, if you don’t want to go through with this.” I know you were trying to make me laugh, and I also know if I said I can’t do this, we would have left for the airport. Each time I called to tell you I was pregnant, and months later, in labor, I could hear tears in your voice. You were proud, excited and scared all at the same time. Proud. Excited. Scared. I get it! I feel this every day with my goosies.

Thanks for all of it Dad.

xo Kel

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Bubba,

Happy Father’s Day! Six and a half years ago I gave birth to our daughter and you became a father for the first time. You were proud, excited and scared. The first night in the hospital you held her and watched football while I slept. Little did you know you now had a sports watching buddy for life. Yes, I think she will watch football with you when she is teenager. She may tell you she doesn’t like football, but she loves you, so she’ll stick around for a bit before something or someone pulls her away. Enjoy it. Oh and please keep taking her to the daddy/daughter dance for as long as she lets you. She talked about it for days! When she becomes a hormonal teenager, take her out to dinner. She may not talk to you, so just sit with her. Someday, she’ll get you tried.

As much as our girl needs you, so do our two beautiful boys. I don’t quite understand how boys operate, but you do. You get them; I am so grateful one of us does! I’ll look to you for advice when they become teenagers. As teenagers, I am sure they will push you away, but remember they need you.

If you take one thing away from this letter let it be this: we love you. we need you. we appreciate you. I hope you enjoy our beach day tomorrow. When we get home, take some time for yourself. You deserve it. Oh and have a cookie or two or five. I made your favorite.

Love,

Me

Favorite Chocolate Chip Cookie Recipe

recipe barely adapted from Toll House Cookie Recipe

makes 3 dozen

Ingredients:

2 1/4 cups unbleached all-purpose flour

1 tsp. baking soda

1/2  tsp. kosher salt

1 cup (2 sticks) butter, at room temperature

1/2 cup sugar

1 cup packed light brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups super melt chocolate chips

Directions:

Pre-heat your oven to 375 F. Line two baking sheets with parchment paper and set aside. In a medium bowl whisk together flour, baking soda and salt . Set aside.

Using a stand mixer with a paddle attachment beat butter, sugar, brown sugar until light and fluffy, scraping down the sides of the bowl once or twice.  Add the vanilla extract. Add the eggs, one at a time, mixing well after each egg.

Slowly, beat in flour mixture. Stir in the chocolate chips. Refrigerate the dough in an air-tight container for a few hours or up to a week. You can also bake the dough immediately, but I find the cookies come out better if the dough rests for a few hours.

Scoop the dough into rounded tablespoons and place on your prepared baking sheet. Bake for about 10 minutes or until golden brown. If you want a chewy cookie, allow the cookies to cool completely on the baking sheet , if not, allow the cookies to cool for a couple of minutes and then transfer to a wire rack to cool completely. Cookies will last for several days stored in an air tight container, but you will probably want to eat them right away. So, enjoy warm with a cold glass of milk!_KH10063

 5 Cookie Recipes for Dad

If Dad likes dark chocolate make him Salted Dark Chocolate Truffle Cookies. You’ll find the recipe over at How Sweet It Is. I made these cookies last Christmas and Bubba loved them!

Dad is a coconut lover? No worries. Smitten Kitchen has a recipe for coconut brown butter cookies. Wow, they look amazing! I really need to try this recipe.

Bubba loves cookies, all cookies really. Another favorite cookie of his is Meyer lemon crinkle cookies. Yum! White on Rice Couple has the recipe for you.

Looking for the best oatmeal cookie recipe? I found it on the Pioneer Woman Cooks!

How about a sugar cookie dipped in chocolate? I have the recipe for you.

 

Chocolate Dipped Sugar Cookies + 5 Cookie Recipes You Should Try for Valentine’s Day

cdsc0027A foot of snow fell yesterday in the Boston area. School was cancelled. Our neighborhood quickly went from gray to winter white. The streets were quiet except for the occasional snow plow, but our house was buzzing with excitement. The kids and our dog, Alice, love snow. After some time lounging around in their pjs, C & G decided it was time to explore the new winter wonderland just outside our door. I wrestled them into their snow gear and off they went. The snow fell steadily. I watched them from the kitchen window. I love watching C & G play when they don’t know it. They ran around in circles, occasionally stopping to turn their faces to the sky, open their mouths and let the snow kiss their tongues. Alice followed their lead, only stopping to shake off the snow when too much covered her fluffy blonde fur. Happy and free from the house, they ran around and around each other. I thought: quick take a picture of this. Post this. Document this somehow. Instead of grabbing my phone or camera, I watched. I just watched and it was nice. Not everything needs to be documented or shared or liked. Some moments are just for me, just for my memory.

After a while they came inside, tired from the fresh air. I kissed their cold, rosy red cheeks, hung up their snow gear to dry and made lunch. After lunch, we decided it was a good day to make Valentine cookies. I prepped the sugar cookie dough and decorations while they zoned out in front of the TV.

My favorite sugar cookie recipe comes from Joanne Chang’s Flour cookbook. Her recipe is simple, yet delicious. I never alter it in any way because I think it is the perfect sugar cookie recipe. The cookies are chewy on the inside with just enough crispness on the outside. A whole tablespoon of good quality vanilla extract perfectly flavors the cookies. This recipe is my go to for any holiday or cookie swap. cdsc0005 We used heart shape cookie cutters in different sizes. The kids had a hard time resisting the raw dough. I did too! The cookies baked at 350 for about 17 minutes and then cooled on the baking sheet for 30 minutes. (Cooling cookies on the baking sheet will make them chewy.) I then transferred them to a wire rack to cool completely. cdsc0011 I found a recipe for pourable royal icing from I am Baker here. This icing is much easier for the kids to handle. No piping or flooding required! They simply dipped the cookies face down into the icing and then added sprinkles. I set aside a few cookies to decorate with melted semi-sweet chocolate. Bubba loved the addition of the chocolate, but he also loves chocolate. cdsc0017 The dough will yield about 2 dozen 2 and 1/2 inch cookies. The cookies will last in air tight container at room temperature for up to 4 days, but I doubt they will last that long. Enjoy!

Holiday Sugar Cookies

recipe from Flour by Joanne Chang

makes about 2 dozen 21/2 inch cookies

Ingredients:

1 cup, 2 sticks, unsalted butter at room temperature

1 1/2 cups sugar

2 large eggs

1 tbsp. vanilla extract

3 cups unbleached, all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. kosher salt

sprinkles, non-pareils, colored sugar for decorating

Chocolate Dipped Ingredients:

1/2 cup semi-sweet chocolate chips, melted

Pourable Icing Ingredients:

1 cup confectioner’s sugar

1 tbsp. milk

squeeze of lemon juice

1 tbsp. light corn syrup

food coloring, if desired

The recipe for pourable royal icing is here.

Directions: Using a stand mixer, cream the butter and sugar on medium speed for about 5 minutes. Be sure to stop the mixer a few times and scrap down the sides of the bowl. Once the butter and sugar is light and fluffy, beat in the eggs and vanilla on medium speed for about 2-3 minutes. Scrape the bowl and beat again to make sure the eggs and vanilla are thoroughly combined.

In a separate bowl, stir together the flour, baking powder and salt. On low-speed, add the flour mixture to the butter mixture and mix until the flour is completely incorporated. Scrape the dough onto a piece of plastic wrap. Press the down the dough to form a disk about 8 inches across. Wrap the dough and refrigerate for 1 hour or up to 5 days. (The dough can be stored in the freezer for up to 1 month. If the dough is frozen, thaw it overnight in the refrigerator and then let sit at room temperature for an hour before rolling out.)

While the dough is chilling pre-heat the oven to 350 and prep your icing, decorations and melted chocolate. Once the dough is firm and ready to use, lightly flour a cutting board or work surface. Roll out the dough to about 1/4 inch thick. If the dough or surface gets too sticky, sprinkle on some more flour. Using cookie cutters, cut out shapes and place them on a baking sheet. Gather up any scraps and roll them out again. If the dough gets to warm, put it back in the refrigerator for a few minutes and then proceed.

Bake the cookies for about 15-17 minutes or until golden brown on the edges. Allow the cookies to cool on the baking sheet for 30 minutes and then transfer to wire rack to cool completely.

Once cool dip a quarter or half of the cookie into melted semi-sweet chocolate. Then dip into sprinkles, sanding sugar etc. Allow to dry before storing in an air-tight container. Enjoy!

5 Cookies You Should Try For Valentine’s Day

If you like chocolate covered cherries, try them in cookie form! A Farm Girl Dabbles has the recipe for you.

Strawberries and Valentine’s Day go hand in hand. If you are tired of the traditional strawberry desserts, try making strawberry sugar cookies this year. Head here for the recipe.

Do you love thin mints? Make your own in 15 minutes with just 3 ingredients.

One of my new favorite food blogs is Pastry Affair. The recipes are fantastic and the photos are beautiful. The brownie cookie recipe is a must try this holiday.

I love milk chocolate in cookies. Brown Eyed Baker takes a simple chocolate chip cookie to a new level by adding cashews and sea salt. Yum! Find her recipe here.

Rum Cherry Dark Chocolate Chip Oatmeal Cookies + 5 Holiday Cookies You Should Bake!

CRDC0018I decided to squeeze in one more post before Christmas because these cookies are too good not to share with you. I rarely turn down a cookie, but my favorite cookie is oatmeal chocolate chip. When I saw a recipe on the blog Simply Scratch for rum cherry & chocolate chunk cookies I was inspired to make an oatmeal version. These cookies are chewy and sweet with bits of dark chocolate and rum soaked dried cherries in every bite. They are a perfect addition to any dessert table or holiday cookie exchange. Give them a shot this weekend!

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For professional tips on how to make better cookies head to the Kitchen and check out Joy the Baker’s post for home bakers. One bit of advice I almost always follow: let the dough rest for a day or two in fridge before baking. The flavors really meld together resulting in a better tasting cookie. Who doesn’t want that?

Rum Cherry Dark Chocolate Chip Oatmeal Cookies

recipe inspired by Simply Scratch and Joanne Chang’s Flour Cookbook

makes about 31/2 dozen

Ingredients:

For Rum Cherries:

3/4 dried chopped cherries

1 cup dark rum

For the cookies:

1 cup or 2 sticks unsalted butter, at room temperature

3/4 cup sugar

1 cup packed light brown sugar

2 eggs

1 & 3/4 cups unbleached all-purpose flour

1 & 3/4 cups old fashion oats (not quick or instant)

1 tsp. baking soda

1 tsp. kosher salt

1 tsp vanilla extract

3/4 cup dark chocolate chips

3/4 cup rum cherries

Directions:

For Rum Cherries: coarsely chop dried cherries and place them in a small sauce pan. Pour 1 cup of dark rum over the cherries. Over medium heat, bring to a simmer. Allow to simmer for about 15-20 minutes. Remove from heat and set aside.

For cookies: Cream together butter and sugar for about 5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula a few times. Beat in the eggs and vanilla for 2-3 minutes or until well combined. Scrape the sides of the bowl and beat again for a minute to make sure the eggs and vanilla are well incorporated.

In a separate bowl whisk together the flour, oats, salt and baking soda. With the mixer on the lowest speed, slowly add the flour mixture to the butter/sugar mixture. Mix until combined.

Using a strainer, drain the cherries, squeezing out any access liquid with the back of a spoon and add them to the batter. Add the chocolate chips. Mix chocolate and cherries into the dough until evenly combined. Place dough in airtight container and refrigerate overnight or for at least 3-4 hours.

When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper. Spoon about 1 1/2-2 tablespoons of dough for each cookie onto prepared baking sheet. I used a cookie scoop. Bake for about 10-12 minutes. Do not over bake! Remove from oven and cool on baking sheet for 5-10 minutes. Remove from baking sheet and finish cooling on a wire rack.  Cookies will last for up to 3 days, in an airtight container, stored at room temperature. Enjoy!

5 Cookies You Should Make for Santa!

I made these dark chocolate truffle cookies last year and they were a huge hit!

Looking for a gluten-free Christmas cookie? Head to Heather Cristo’s blog for a gluten-free candy cane chocolate chip cookie. Yum!

Do you like crinkle cookies? Try Meyer lemon crinkle cookies. I made a grapefruit version last year and they were delicious.

Sugar cookies are a must at Christmas. Try a brown sugar cookie this year!

If I had to make only one cookie this holiday season, this would be it! For a peanut free version, swap out the peanut butter for Sunbutter. They taste amazing!

Lemon Ricotta Cookies with a Lemon Glaze + 5 Italian Desserts You Should Try

LR0086I am not Italian. I didn’t grow up eating Italian food but I absolutely love it, all of it. I lived in the North End of Boston, the Italian section, my first year out of college. For a whole year, I was surrounded by the smells of Italian bakeries and restaurants. My mouth watered every time I passed a bakery on my way to work in the morning. I was just out of college and could barely afford my overpriced apartment, so I didn’t have a chance to enjoy the restaurants, but I could enjoy the cookies and fresh breads from the many bakeries. My favorite Italian bakeries are Bova’s and Maria’s. If you are in Boston, head to the North End and check them out. You will not be disappointed! I recently found a recipe for Lemon Ricotta cookies by Giada De Laurentiis and decided to give them a shot. I have her cookbook, Everyday Italian ,which I love, so I had a feeling I would love these cookies as well. I was right! These cookies are light and refreshing. The crumb is super tender almost cake like. The lemon glaze adds a little sweetness but is not overpowering. I think this might be my new go to recipe for the holidays!LR10036I really crave citrus in the winter. I almost prefer it over chocolate. I know crazy! lR0068 My will power over cookie dough is pretty strong most of the time, but this batter was hard to resist. I had to lick the spatula before it went into the dishwasher. LR0069The dough is sticky so I used a cookie scoop to get more even amounts of dough. Buy a cookie scoop! You get the same amount of batter every time so you’ll have uniform sized cookies, and it speeds up the whole process. LR0102 Cute packaging is important when giving cookies and treats as gifts. I bought simple brown bakery boxes and red grosgrain ribbon. For more ideas or to shop check out this sweet online store. LR0080 Lemon Ricotta Cookies with Lemon Glaze

recipe by Giada de Laurentiis

Makes about 3 dozen

Ingredients:

For Cookies: 2 1/2 cups unbleached all-purpose flour

1 tsp. baking powder

1 tsp. kosher salt

1 stick unsalted butter, at room temperature

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tbsp. lemon juice

Zest of one lemon

For Lemon Glaze:

1 1/2 cups powdered sugar

3 tbsp.  lemon juice

Zest of one lemon

Directions: Preheat your oven to 375. Line two baking sheets with parchment paper and set aside. In a medium bowl stir together flour, baking powder, salt and set aside. Using a stand mixer with a paddle attachment, beat together butter and sugar until light and fluffy, about 3-5 minutes, scraping down the bowl once or twice.  Add the eggs, one at a time, beating until combined. Add the ricotta cheese, lemon juice, and lemon zest. Beat until fully incorporated . Stir in the dry ingredients. You can put the mixer on the lowest setting or stir by hand with a wooden spoon. Spoon about 2 tablespoons of dough onto prepared baking sheets. Bake for about  15 minutes or until slightly golden at the edges. Start checking your cookies around 12 minutes. You don’t want to over bake! Remove baking sheet from the oven and let the cookies cool on the baking sheet for about 20 minutes.

To make the glaze: Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Gently, spread about 1/2-teaspoon of glaze on each cookie. Allow the glaze to harden for about 2 hours. Cookies will last up in airtight container at room temperature for 3 days. Enjoy!

5 Italian Desserts You Should Try!

Bubba and I went to Italy on our honeymoon 7 years ago. We ate a lot of gelato but I never tried anything like this dessert.

Do you like tiramisu? How about in cupcake form? Head here for the recipe.

I have never tried a zeppole but after looking at these photos from the Brown Eyed Baker, I think I might.

I love ricotta pie. This version is on my list of recipes to try very soon.

Need something light and refreshing after a heavy winter meal? Try Giada’s Lemon Ricotta Granita recipe.

Cranberry +Chocolate Slice n’ Bake Cookies + The Great Food Blogger Cookie Swap

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This year I participated in The Great Food Blogger Cookie Swap to help raise money for Cookies for Kids’ Cancer. I really enjoyed baking cookies for such an important cause. This cookie swap served as a good reminder to volunteer and donate my time more often.

I chose a cookie recipe that travels well and stays for fresh for up to 5 days since my cookies were traveling quite a distance to 3 fellow food bloggers: Hatsie at Two Recipes, Marjory at The Dinner Mom and Emily at West of the Loop.

Smitten Kitchen’s Slice n’ Bake Cookies inspired this recipe. I love slice and bake cookies because they are simple. Add whatever you like to the batter. Keep them simple for picky cookies eaters or go nuts with add ins for more adventurous eaters. Also, you can freeze the dough for up to month. I love anything I can make ahead of time. Lastly, they taste good for up to 5 days so they are great to ship to friends and family around the holidays.

gfb0010The combination of dried unsweetened cranberries, chocolate and orange zest taste so amazing together. I love fruit and chocolate together, and the orange zest adds a great brightness to the cookies.

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I chose to ship my cookies in mason jars. I think it turned out pretty well. If you are looking for packaging inspiration head here.

The blog, Love and Olive Oil, offered great shipping tips. I also took shipping advice from the Little Kitchen. Be sure to check out these sites before you ship your sweet treats this holiday season!

Interested in baking cookies for this great cause next year? Sign up here and be the first to know when it kicks off!

Cranberry Chocolate Slice and Bake Cookies

recipe inspired by Smitten Kitchen

makes about 3 dozen

Ingredients:

2 sticks of unsalted butter,  room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, room temperature

Pinch of  kosher salt

1 tsp. vanilla extract

2 cups unbleached all-purpose flour

1/4 cup of semi-sweet chocolate c hips

1/4 dried cranberries, chopped

zest of two oranges

Directions:

Using a stand mixer with a paddle attachment, cream butter at medium speed until smooth. Add confectioners’ sugar and beat until smooth. Beat in egg yolks and vanilla extract. Scrap down the bowl and continue to beat for another minute or two. Add orange zest, dried cranberries and chocolate chips.  Add flour (at a low-speed) until it just disappears. Do not over beat. Mix any leftover flour you see with a rubber spatula.

Place dough on counter, gather into a ball and divide in half. Wrap each dough ball with plastic wrap and refrigerate for about 30 minutes. After the dough has chilled, roll each ball into a 1 to 11/4 inch thick log. Wrap in plastic wrap and refrigerate for at least two hours. At this point the unbaked dough can be refrigerated for up to 3 days or stored in the freezer for a month. Make sure the dough is well wrapped!

When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper while the oven pre-heats. Slice the log with sharp knife, making the cookies about 1/3 inch thick. Place cookies on baking sheet and bake for about 12 minutes or until they are just set but not brown. Depending on your oven you may want to check the cookies after 10 minutes. Cool cookies on wire rack. These cookies will last for 5 days in an airtight container which is perfect for shipping to friends and family. Baked cookies can least in the freezer for a month so make them now and pull them out in early January when you need a cookie but don’t feel like making them. Enjoy!

Homemade Halloween Oreo Cookies

 

Halloween OreosI love Oreos. Lately, every time I go to the grocery store I see Halloween Oreos on display. The kids beg for them, but I say no. I am so tempted to buy them but I resist because I have a problem with this cookie. I can’t have just one. I need to have many usually with a cold glass of milk. I am not sure if it is the processed cream filling or the perfectly crunchy cookie that gets me every time. Either way I avoid them.

Months ago I found a recipe for homemade Oreos in Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Café and I thought this could be dangerous. Typically, for this holiday, I make sugar cookies, pull out the Halloween cookie cutters and let the kids go nuts. This year I decided to try something different because sometimes I have to shake things up a bit. When C watched me put a few drops of orange food dye into the cream filling, her eyes widen and she asked me “are you making Halloween Oreos?” When I told her yes, she nearly collapsed with excitement. She couldn’t wait to try them and neither could I.

Chang’s recipe for homemade Oreos is not nearly as sweet as the store-bought version but they are delicious. I mean really, really good. This is a very rich chocolate cookie with a fresh buttercream filling. The cookie itself is perfectly crunchy and the buttercream is not overly sweet but works so well with the intense chocolate flavor of the cookie. They are easy to make though do require some planning ahead. The dough needs to firm up at room temperature for about an hour and then rest in the fridge for another two hours.

The cookies taste best the day they are made but still taste dam good for several days if stored in an airtight container. I think nothing is better than a fresh cookie with a glass of milk. Actually, watching the kids eat them, as they tell me about their day totally unaware of the Oreo mustache that has formed around their sweet little lips is better. It’s the little things.

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I made the vanilla buttercream filling first and added a few drops of Americolor food coloring. The filling will last at room temperature for up to two days or refrigerated for a week. If refrigerated bring to room temperature before spreading on the cookies.

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After making the cream filling, I made the cookie dough. Both melted and cooled semi-sweet chocolate chips and Dutch-processed cocoa powder are added to the melted butter sugar mixture. So good!

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After the cookies baked for about 20 minutes and cooled a bit, I assembled them. I added a heaping tablespoonful of filling but feel free to add more! C’mon, treat yourself this Halloween. The cookies can be stored in an air tight container for several days but I bet they won’t last that long!

Homemade Halloween Oreos

Recipe from Flour: Spectacular Recipes from Boston’s Flour Bakery and Café

Make about 18 sandwich cookies

Ingredients:

1 cup or two sticks of unsalted butter, melted and cooled a bit

3/4 cup of granulated sugar

1 tsp vanilla extract

1 cup semi-sweet chocolate chips, melted and cooled a bit

1 egg

11/2 cups unbleached all-purpose flour

3/4 Dutch-processed cocoa powder

1 tsp kosher salt

1/2 tsp baking soda

Vanilla Cream Filling Ingredients:

1/2 cup or 1 stick of unsalted butter, softened

12/3 cup confectioner’s sugar

1 tsp vanilla extract

1 tbsp. milk

pinch of kosher salt

a few drops of orange food coloring

Directions:

In a large bowl, whisk together the butter and sugar until well mixed. Whisk in the vanilla and melted but cooled chocolate. Add the egg and whisk until thoroughly combined.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking soda until well mixed. Stir the flour mixture into the chocolate mixture. The dough may seem like it won’t come together. If necessary use your hands to finish incorporating. The dough will seem thick and a bit dry. Let it sit a room temperature for about an hour.

Transfer dough to large square of parchment paper and use your hands to the shape the dough into a 10 inch log about 21/2 inches in diameter. Roll the parchment paper around the dough and roll the log into a longer smoother log, still keeping it at 21/2 inch diameter. Refrigerate for about 2 hours or wrap it in plastic wrap and store it in the refrigerator for about a week.

Pre-heat your oven to 325 and line a baking sheet with parchment paper. Cut the dough into 1/4 inch slices and place them about an 1 inch apart. Bake for about 20 minutes but start checking them after 16 minutes. When they feel firm remove them from the oven. Let the cookies cool on the baking sheet to slightly warm or room temperature.

Do not fill the cookies when they are hot!

While the cookies are cooling make the vanilla cream filling. Using a stand mixer with a paddle attachment, beat the butter on low-speed until totally smooth and creamy. Add the confectioner’s sugar and vanilla and beat until smooth. Add the milk, salt and about 3 drops of orange food coloring and beat until smooth. The filling can be stored at room temperature for up to two days or in the refrigerator for about a week.

Select two cookies and fill with a heaping tablespoon of filling to make a sandwich. Continue with remaining cookies. Share with family and friends, if you can!

The Hunt for the Best Chocolate Chip Cookie

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I love chocolate chip cookies. In fact if my last dessert on this earth was a warm chocolate chip cookie with a cold glass of milk, I would die happy.

When I come across a new recipe for the “best chocolate chip cookie ever” I usually try it. All across Pinterest, the New York Times Chocolate Chip Cookie recipe keeps popping up. I read the recipe a couple of times and thought about trying it but pushed it aside mainly because the dough needs to rest for 24-72 hours. I am not a patient woman, especially when it comes to cookies. A couple of days ago the recipe appeared on the blog Tidy Mom. I felt oddly patient that day and very curious to see if this is indeed the best chocolate chip cookie ever. It is. The outer cookie has a nice crispness and the addition of the sea salt sprinkled on top of the cookie before it bakes highlights the sweetness of the chocolate. It was almost too much happiness for my taste buds to handle at once but then I got to the middle where the chocolate melts and the crumb is soft and I felt ecstatic.

If you don’t have cake and bread flour already, go out now and buy it. If you don’t have sea salt; get it. It requires a lot of chocolate but it is so worth it! Set aside time for the dough to rest. Be patient. It is worth the wait. Once you bake the cookies and they have cooled a bit share with the people you love with a cold glass of milk. Sit back and smile.

_KH10003Be sure to cream the butter and sugars for about 5 minutes, scrapping down the bowl once or twice.

_KH10005I used a combination of Guittard’s super melt chips and dark chocolate chips. The super melts are large and flat and melt nicely into any cookie, brownie or blondie.

_KH10021I used an ice cream scoop to get consistent golf ball sized cookies. Be sure to sprinkle sea salt on the cookie before they bake.

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The cookies should bake for about 15 minutes or until golden brown.

NY Times Chocolate Chip Cookie Recipe

barely adapted from NY Times Recipe found on Tidy Mom

makes about 3 dozen

**Cookie dough chills for 24-72 hours. These cookies are worth the wait!**

Ingredients:

2 cups minus tbsp unbleached cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking soda

1 1/2 tsp kosher salt

2 1/2 sticks of unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tbsp sugar

2 large eggs

2 tsp vanilla extract

1 1/4lbs dark chocolate ( I used Guittard)

Pink Himalayan Sea Salt or Sea Salt

Directions:

Sift together flours, baking soda, baking powder and salt into a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugars until very light and fluffy, about 5 minutes. Scrape down the bowl once or twice while creaming the butter and sugar mixture. Add your eggs, one at a time, mixing thoroughly after each addition. Add vanilla. Reduce speed to low and add your dry ingredients. Mix until just combined. Fold in chocolate.

Place dough in an air tight container with plastic wrap pressed against the surface, and refrigerate for at least 24 hours but up to 72 hours.

After the dough has rested for 24-72 hours, pre heat your oven to 350. Line a baking sheet with parchment paper. Scoop out golf ball size rounds of dough. I used an ice cream scoop for this part. Sprinkle cookies with sea salt and bake until golden brown, about 15-18 minutes. Transfer entire cookie sheet  to wire rack and allow to cool for about 10 minutes and then place on wire rack to cool a for little longer. Enjoy the cookie warm with a glass of cold milk.