Chocolate chip cookies “the mark”
Posted on March 21, 2012
Last night was pretty funny. We obviously had left over mushrooms from Sunday and Ash bought fresh scallops from West Seattle and so that’s what we prepared. We also tested video for the first time 🙂
We ate a little but it was just not the same as it was on Sunday (neither of us excepted it to be). But in the end I was still hungry 🙂 So entering Ashley’s turf of making chocolate chip cookies seemed reasonable at 9pm. I looked up a couple YouTube videos and saw that most of the ingredients we already had so I started. Let me tell you…Ash was all over me (not that kind of way) but the “I wouldn’t modify baking recipes,” kind of way:) She literally stood over and watched and laughed and promised not to clean up after my mess…which was fine cause I was on a mission to make some bomb chocolate chip cookies. I call these ‘the mark,’ because I believe I nailed it especially since baking for the first time 🙂
Here is what I used:
- 1/2 cup unsalted butter
- 1/4 cup lightly salted french butter (I bought from the Creamery in Pike Place)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 whole large farm fresh egg (truly farm fresh from Vashon Island)
- 1 large egg yolk (farm fresh)
- 2 cups all purpose flour
- 1/2 tsp baking soda (the kind in your fridge)
- 1 cup chocolate chip cookies (I don’t really like chocolate that much in my cookies)
- 12 small marshmallows
First: PRE-HEAT oven to 325 degrees.
Then with a white mixing bowl I added the brown sugar, white sugar, whole egg and just the yolk of the other. With a mixer I mixed all those together. Then…since I have seen Ash make several attempts (both successful and not) I know one of the tricks is that the butter has to be at room temperature. And since the butter was straight from the fridge I placed the butter in a zip lock bag and heated slightly over hot water in pot on the stove top. As the butter melted, I place the butter in a 3/4 cup measuring cup to let the butter return to a soft state (done!….Ash was looking at me like I was crazy…but check out what happens next:)
Almost every recipe calls for salt…but instead I used the slightly salted french butter as the replacement:) Yeah ya! modified!
Once the butter returned to a soft state I mixed in with the other ingredients.
Now this part is kind of tricky and so I used a sifter (you have to sift the flour and baking soda…I don’t know why); while sifting and mixing at the same time…takes about 2 – 3 minutes. I do not know what would have happened if I just poured in the flour and baking soda except probably Ash laughing (nice try:)
After the sifting I added the 2 tsps of vanilla extract and mixed again.
Then I added the roughly 1 cup of chocolate chips (Nestle) and about 12 marshmallows. I do not know how I feel about marshmallows but they were right in front of me and I wanted to differentiate my cookies from Ashley’s 🙂
By now the oven was pre-heated and with a table spoon I scooped into the mixing bowl and rolled about 12 cookie balls.
I placed the cookie dough on parchment paper and placed into the oven for 10 minutes…Ash says our oven sucks, so yours might be quicker.
I checked back after about 10 minutes to find “the mark,” cookie born into legend.
Take that Ash 😎
Tagged: breakfast, chocolate chip cookies, dessert, egg yolk, food, seattle food blog, vashon island