Wow. The past few weeks have been crazy, haven’t they? First and foremost, I hope everyone is well + doing their best to stay healthy. And practicing social distancing!
We’ve been pretty much staying home, working from home, but we did manage to get outside yesterday to go on a hike with little Mo. He loved it, of course, but quickly tired out, so we had to carry him in his little front pouch that Dan loves to carry him in. It’s a good things he’s only 7 lbs!
And as you can imagine, I’ve resorted to a lot of cooking, baking and watching TV to fill my time. It’s been OK so far, but I imagine I’m going to be taking more naps as the weeks go by.
Last night, I made pistachio chocolate chip cookies, and I’m pretty sure they are the best cookies I’ve ever made. I’m also pretty sure that I’ve made that bold statement once or twice before — guess my cookie-baking skills are improving 😉
Prep Time: 45 minutes Cook Time: 15 to 18 minutes Serves: 18 cookies
What You’ll Need
1 1/2 sticks unsalted butter, softened at room temperature
3/4 cup light brown sugar, packed lightly
3/4 cup granulated sugar
2 eggs, room temperature
1/2 tsp. vanilla paste
2 cups King Arthur all-purpose flour
1 1/2 tsp. baking soda
1 tsp. sea salt
1 cup dark chocolate chunks
1/2 cup pistachios
How You’ll Do It
In a stand mixer with the dough hook attachment, cream the butter on medium speed until fluffy — about 2 to 3 minutes. You’ll have to scrap down the sides using a rubber spatula and mix again to keep things even.
Add the both sugars , and beat on medium high for an additional 3 minutes. Then, add the eggs. Make sure to add the eggs one at a time, making sure the first egg is fully incorporated before adding the next.
Add the vanilla paste, and mix until fully combined — about 30 seconds.
Add in the flour, baking soda and salt, and mix on medium low until the dough comes together about halfway. At this point, add the dark chocolate and pistachios, and mix until the dough just comes together. Scrap down the sides to make sure everything has been evenly combined.
Cover the bowl, and let the dough rest in the fridge for 30 minutes.
While your dough is resting, preheat oven to 350°F.
Take a 4-cm cookie scoop, scoop and place the dough balls onto a cookie sheet, about 2-inches apart. You’ll need three cookie sheets. You’ll be able to fit 6 dough balls per cookie sheet.
Bake the cookies for 15 to 18 minutes, or until the bottoms of the cookies are a nice, crisp golden brown.
Once finished baking, transfer the cookies onto a cookie rack, and let them cool for at least 10 minutes before eating them.
They are thick, ooey and so gooey. Hope you enjoy!
It’s Saturday (at the time of writing this) — finally. It’s been an awfully long week. I am so exhausted. Mainly because I’ve been fighting off a terrible cold that seems to be finally breaking. So what I needed was a night filled with #selfcare. Daniel is out tonight, so that means I have the house all to myself — well, almost. Little Mo has been snoozing all night in his big ol’ papasan.
How I took care of myself tonight? A face mask, Disney movies and testing a new cookie recipe. I’ve been dreaming of a chewy, gooey rich dark chocolate chip cookie filled with chocolate chips and topped with Maldon sea salt flakes. And I’ll be honest: I thought I would have to play around with this recipe a couple times before I would share the recipe. And SOMEHOW, they came out absolutely perfect — with a brownie, fudge-like interior and crisp edges. Exactly how I imagined them to taste. Don’t you love when things go that way? They often don’t — at least not for me.
So if you’re looking for an ultra rich chocolate cookie… look no further. I am at your servitude.
Prep Time: 15 minutes Cook Time: 12 minutes Serves: 20 big cookies
What You’ll Need
2 sticks unsalted butter, softened at room temperature
1 1/2 dark brown sugar
1 egg, room temperature
1/2 tsp vanilla paste or 1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1/2 cup dark cocoa powder — I like to use Valrhona
Cream butter in the bowl of a stand mixer, or you can also do this by wooden spoon and brut strength.
Once butter is fluffy, add in dark brown sugar, and mix for another minute or two. The butter mixture should be even fluffier.
At this point, add in the egg and vanilla pasta/extract, and mix well.
In a separate bowl, combine remaining dry ingredients — baking soda, cocoa powder, flour and salt.
Add the dry ingredients to the wet ingredients, and mix together the dough just comes together. At this point, add in the chocolate chips, and mix until everything is well combined. Use a rubber spatula to scrap down the sides, too, and be sure not to overmix.
Line two baking sheets with parchment or spray with canola oil.
Next, take a cookie scoop. I used one that was about 2 3/4 inches in diameter. Scoop dough onto the baking sheets, leaving about 1 – 1 1/2 inches between each.
Once all the dough has been scooped, take a few chocolate chips and place on top of each cookie. Do the same with the sea salt.
Put the baking sheets in the oven, and bake for about 10 – 12 minutes. The outside of the cookies should be crisp, and the center should be gooey and soft.
Once they’ve reached this stage, take the baking sheets out of the oven, and turn off the oven. Let the cookies rest on the baking sheets for at least 20 minutes. They are way too soft to remove from the baking sheets right out of the oven — they’ll fall apart.
After 15 minutes, the cookies should be cool enough to move to a cookie rack. Let the cookies cool for an additional 10 – 15 minutes.
What a weekend! I hope everyone had a great Passover/Easter—whatever you celebrate. I was in a super baking mood last weekend, and I’m thinking it’s because everyone on IG was posting delicious baked goods in the spirit of Easter. One of my friends told me about a unique cookie recipe catching a lot of wind lately. She didn’t tell me who the blogger was (or maybe she did, and I don’t remember…), but after minimal research on the interwebs, I think it’s The Vanilla Bean Blog.
I thought the concept was v interesting, so I decided to play around with my cookie recipe. When I say “cookie,” I always mean chocolate chip because those are the only kind of cookies that should exist. They are the KING of cookies, and they are my absolute favorite! So I adopted the “slamming” technique and… surprise—it didn’t disappoint. I didn’t want my cookies to be completely flat, so I saved the slamming of the pan for last minute. And the product is… really soft cookies with a crisp outside.