The Chocolate Chip Cookie

I have been on the hunt for the perfect Chocolate Chip Cookie. I have come across a couple of recipes that advise you to do a couple of things. Everything from using brown butter to cold butter to cornstarch to chilling the dough. So I decided to try to incorporate some of the ideas in hopes of making the perfect chocolate chip cookie. And I believe I have cracked the code to the perfect cookie. These are the perfect cookie for me. Crispy edges and chewy center!! This will be my go to chocolate chip cookie recipe.

Ingredients

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ sticks (6 oz) butter, brown and cooled (I used salted)

1 cup light brown sugar, packed

½ cup white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

½ cup each of white, semi-sweet, & milk chocolate chips/chunks  

Directions

In a small sauce pan over medium high heat add the butter. You want to brown the butter. This will take 5-8 minutes. Once the butter has melted completed it will start to foam then bubble.

 It will look like butter is going to boil over. Don’t Panic!! When the butter starts to boil remove from heat and stir for a few seconds. Return to heat.  After the crazy boiling you want to keep a close eye on the butter. It will brown immediately. The smell of this brown butter is intoxicating. It smells like toasted nuts. It smells AMAZING!!! Once the butter is brown remove it from the heat.

Let it cool for 10-15 minutes. Or place it in the freezer for 5 minutes.

In a medium sized bowl, whisk together the flour, baking soda, cornstarch, salt, and cinnamon. Set aside

In the bowl of a stand mixer or large bowl using a hand mixer beat together the cooled brown butter and both sugars for about 1 minute.

Add the eggs one at a time. Then the vanilla and almond extract. Beat until combined.

Slowly add in the dry ingredients and mix until there are no flour clumps. Remember to scrape down the inside of the bowl to make sure all the ingredients are combined.

Fold in the chocolate chips.

Cover and refrigerate dough for at least 30 minutes.

Remove the dough from the fridge and preheat the oven to 325 degrees, make sure the racks are in the middle of the oven.

Line a cookie sheet with parchment paper or a silicone baking mat.

Using an ice cream/cookie scoop or spoon, scoop ¼ cup of dough and roll into balls. Place on the lined cookie sheet making sure the cookies have room enough to spread.

Bake for 12 minutes, rotating the cookies half way through. The edges should be golden, but the center of the cookie should look soft. Every oven is different so keep an eye on the cookies at the 10 minute mark.

Let the cookies cool on the baking sheet for about 3 minutes or until they are firm enough, then move the cookies to a cooling rack.

Repeat until all the remaining dough is used. Enjoy with cold milk!

Makes about 2 dozen cookies

White Bean with Sausage and Greens Soup

Since Fall has arrived I can finally give into the craving of making a pot of soup. I have been wanting to eat a soup with white beans and chicken sausage. Of course, when I decide to make this soup it is 80 degrees! In Chicago! In October! Craziness!!! This soup came together quickly with ingredients that are easy to find.

Ingredients

• 4 slices of bacon (cut in medium strips)

• 3 pounds of sausage (I used chicken & turkey) (diced bite size pieces)

• 4 cans of white beans (drained & rinsed)

• 1 pound of carrots (I used baby carrots)

• 1 pound of greens (I used a mix of collard, kale, mustard, & turnip greens)

• 5 cups of chicken stock

• 3 tbs onion powder

• 3 tbs garlic powder

• 2 tsp fresh black pepper

• 2 tbs dry basil

• 3 tbs soul season (all purpose season or seasoned salt)

Directions

Place large pot/dutch oven on medium heat. Add slices of bacon. Stir to render out some of that delicious bacon fat. When the fat starts to appear (about 3 minutes) add the sausage. Stir to coat the sausage in the fat. Cook uncovered for 10 minutes stirring occasionally. You will notice some brown bits at the bottom of the pot. Pour  ¼ cup of chicken stock in the pot, using a wooden spoon start to scrape the bits to release them. This is all the flavor created from from the bacon and chicken sausage. 

Add the rinsed & drained white beans. Stir. Add the carrots. Stir. Add all the seasonings. Stir well to make sure that seasonings are well combined. Add the rest of the chicken stock. Cover pot and bring to a boil. 

Once the soup comes to a boil add the greens. This step might take two additions. The greens will look like that will not be able to fit. Add as much as you can, stir, & cover. 2-3 minutes later remove the lid. You will notice the greens have started to wilt. Add the remaining greens & stir. Cover. Let soup cook for an additional 7-10 minutes. 

With this soup you can feel free to add/subtract/swipe any of the ingredients, seasonings. And spices.