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ursamajorI did not end up making a dessert for choir this week that magically used any portion of our eleven cups of plum jam in the fridge. I made chocolate chip cookies, and they disappeared like magic (the only empty container on the snack table when I went to clean up after break!) and I got multiple compliments on them *preens*.
It was my usual recipe, doubled because I used the oversized 20 oz Ghirardelli bag of semisweet chips, and then I went through my spice cabinet and pulled out baharat and rosewater. Though I've made a couple of adjustments over the years, and didn't actually write them down online, so here, have my
* 140g AP flour (bread flour if you want 'em a little more chewy, but we don't always have that on hand)
* 1/2t baking soda
* 1/2t kosher salt
* 1-2t total of whichever baking spices you want to add, depending on strength
* 1/2 cup butter, softened (realistically, pulled out of the fridge and chopped into 16-32 cubes depending on how lazy I'm feeling)
* 50g granulated sugar
* 100g brown sugar
* 1 large egg
* 1/2t vanilla (which I've been subbing with bourbon or rum lately because it's cheaper; last night it was rosewater)
* 1 bag (now 10 oz, sigh, it used to be higher) Guittard Super Cookie Chips, best replacement is chocolate feves, but nobody complains when I'm out of those and have to sub in regular size chips instead)
* 1/2 cup crystalized ginger (optional; did not include last night)
* Nuts: contentious. Maybe 2% of the time we'll add in something like hazelnuts, though I have a preferred recipe that is hazelnut-flour based without the unwanted nut texture. Sometimes, chopped macadamias, or pecans, or Brazil nuts (H's fave). Not walnuts. Not almonds, though we love 'em elsewhere. Not peanuts, either.
If you've got a stand mixer, start creaming your butter and sugar together in your mixer, then measure out and mix your dry ingredients in a separate bowl while your butter and sugar continue to cream. If not, let your butter come closer to room temp while mixing your dry ingredients (flour, baking soda, salt, spices) in one bowl, then use your hand mixer to cream your butter and sugar together.
When your butter and sugar are creamed and look light in color, incorporate your egg and extract of choice.
When those have been mixed in, mix in your dry mix in half-cup increments so it doesn't FWOOMPH out of the bowl when you start your mixer and make you look like a mime.
When the flour is just incorporated, add in your chocolate chips (and ginger or nuts if desired).
If you can make room in your fridge to chill the dough for even 15 minutes, it helps, especially if you're making them on a warm day in a house with no AC.
Bake at 375F for 10 minutes or until golden and just browning around the edges. Cool on rack. Devour.
Ugh, I need a new chocolate icon, FJKR.
That being said, I went by Market Hall this morning since the internet said they were my local carrier for the See's Candy x McConnell's Ice Cream collab - they didn't have all the flavors, but they did have Coffee + Molasses Chips, so that got promptly plopped into my bike basket.
But while I was there, I also perused the other things they had available, and the regular old standard size 12 oz bag of Guittard semisweet chocolate chips was SIXTEEN GODDAMNED DOLLARS I HATE THIS TIMELINE.
Even checking online right now - Berkeley Bowl is claiming $12.39/bag, Guittard direct says $11.99/bag, and I am wondering how many bags of the semisweet I can order via my farmshare at $7.49/bag before they cut me off. Ghirardelli is still available at Berkeley Bowl for $8.79/bag, but I'm wondering for how much longer - before this summer, both of these were pretty close price matches, maybe 50c/bag difference and not always consistently in the same direction depending on what supermarket I was at? This feels like when vanilla prices exponentially spiked a few years ago and my $50 of vanilla backstock was suddenly worth $300.
... the farmshare website dropdown goes to 20 items. I'm not sure I want to be talked out of this. (I will probably buy at least 4, I am literally down to my last bag of chocolate chips and I usually have half a dozen bags on hand at any given time.)
It was my usual recipe, doubled because I used the oversized 20 oz Ghirardelli bag of semisweet chips, and then I went through my spice cabinet and pulled out baharat and rosewater. Though I've made a couple of adjustments over the years, and didn't actually write them down online, so here, have my
* 140g AP flour (bread flour if you want 'em a little more chewy, but we don't always have that on hand)
* 1/2t baking soda
* 1/2t kosher salt
* 1-2t total of whichever baking spices you want to add, depending on strength
* 1/2 cup butter, softened (realistically, pulled out of the fridge and chopped into 16-32 cubes depending on how lazy I'm feeling)
* 50g granulated sugar
* 100g brown sugar
* 1 large egg
* 1/2t vanilla (which I've been subbing with bourbon or rum lately because it's cheaper; last night it was rosewater)
* 1 bag (now 10 oz, sigh, it used to be higher) Guittard Super Cookie Chips, best replacement is chocolate feves, but nobody complains when I'm out of those and have to sub in regular size chips instead)
* 1/2 cup crystalized ginger (optional; did not include last night)
* Nuts: contentious. Maybe 2% of the time we'll add in something like hazelnuts, though I have a preferred recipe that is hazelnut-flour based without the unwanted nut texture. Sometimes, chopped macadamias, or pecans, or Brazil nuts (H's fave). Not walnuts. Not almonds, though we love 'em elsewhere. Not peanuts, either.
If you've got a stand mixer, start creaming your butter and sugar together in your mixer, then measure out and mix your dry ingredients in a separate bowl while your butter and sugar continue to cream. If not, let your butter come closer to room temp while mixing your dry ingredients (flour, baking soda, salt, spices) in one bowl, then use your hand mixer to cream your butter and sugar together.
When your butter and sugar are creamed and look light in color, incorporate your egg and extract of choice.
When those have been mixed in, mix in your dry mix in half-cup increments so it doesn't FWOOMPH out of the bowl when you start your mixer and make you look like a mime.
When the flour is just incorporated, add in your chocolate chips (and ginger or nuts if desired).
If you can make room in your fridge to chill the dough for even 15 minutes, it helps, especially if you're making them on a warm day in a house with no AC.
Bake at 375F for 10 minutes or until golden and just browning around the edges. Cool on rack. Devour.
Ugh, I need a new chocolate icon, FJKR.
That being said, I went by Market Hall this morning since the internet said they were my local carrier for the See's Candy x McConnell's Ice Cream collab - they didn't have all the flavors, but they did have Coffee + Molasses Chips, so that got promptly plopped into my bike basket.
But while I was there, I also perused the other things they had available, and the regular old standard size 12 oz bag of Guittard semisweet chocolate chips was SIXTEEN GODDAMNED DOLLARS I HATE THIS TIMELINE.
Even checking online right now - Berkeley Bowl is claiming $12.39/bag, Guittard direct says $11.99/bag, and I am wondering how many bags of the semisweet I can order via my farmshare at $7.49/bag before they cut me off. Ghirardelli is still available at Berkeley Bowl for $8.79/bag, but I'm wondering for how much longer - before this summer, both of these were pretty close price matches, maybe 50c/bag difference and not always consistently in the same direction depending on what supermarket I was at? This feels like when vanilla prices exponentially spiked a few years ago and my $50 of vanilla backstock was suddenly worth $300.
... the farmshare website dropdown goes to 20 items. I'm not sure I want to be talked out of this. (I will probably buy at least 4, I am literally down to my last bag of chocolate chips and I usually have half a dozen bags on hand at any given time.)
