My goodness, it's been a while since I've talked to you! Things have been a little nuts around here. First, my mom had surgery the day after Labor Day, and I was with her at the hospital and/or her house for about a week, plus checking in on her or taking her to doctor appointments since then. Not to worry ... she's doing well. Plus it's fall, and that means it's marching band season. My son is in his second year of marching band, and between performing at football games on Friday nights and traveling to competitions on Saturdays we've not been home much. The Mr. and I both volunteer with the band, and like I probably said last year at this time, if your family is not involved with it, you have no idea what it takes to keep an elite band like ours running! Our own school is hosting a big marching band contest tonight, and I'm one of the chairpersons, so I've been going to a lot of meetings and doing lots of prep to get ready. We'll all be happy when today is done.
My poor house has been quite neglected, and I haven't even read any of my favorite blogs lately, much less done any projects myself. Well, I did tighten a loose toilet seat in our powder room, but I didn't figure you wanted to know more about that. I only have one more week at my job before I'm "on sabbatical" again (with a little freelancing here and there), so hopefully I'll get back to some furniture painting and/or refinishing soon. And I still need to let you know what I decided to do for the end table in my living room.
While I haven't been able to get to much DIYing lately, I have done quite a bit of cooking and baking. I thought I'd go ahead and share our tasty chocolate chip cookie recipe. It's from Cook's Illustrated, which has all the best recipes because they have professional bakers and chefs make a zillion different versions of something until it comes out super delicious.
My food styling could definitely use some work. But the yumminess of these bakery-style cookies makes up for that. Let me know if you try them out!
2-1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp (1-1/2 sticks) unsalted butter, melted and cooled slightly
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1-2 cups chocolate chips or chunks (semi or bittersweet)
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Measure scant 1/4 cup dough into a ball. Tear dough ball in half, then piece back together with the jagged surfaces on top, forming a single cookie again. (Leave dough uneven rather than rolling back into a ball.) Place formed dough onto a parchment paper-lined cookie sheet, leaving room for spreading while cooking.*
Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15-18 minutes (start checking at 13 minutes). If baking two cookie sheets at a time in the oven, reverse positions halfway through baking. Cool cookies on cookie sheets. Serve or store in airtight container.
* Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not. Frozen dough requires an extra 1-2 minutes baking time.