Meet my new best friend.
It’s a toaster oven, and it’s actually the greatest invention in the history of humanity. Our oven is still broken, and I have been saved from baking deprivation by this glorious mini-oven.
Surprising, it bakes pretty well for such a small electrical appliance. Although to be honest, at this point I wouldn’t care if I was using a cardboard box as long as it could heat up to 350 F.
With my new beloved stand in oven, I am back to baking! This lovely, long, Labor Day weekend was full of fruity baking after a super fun picking session on Sunday. Peach cobbler and raspberry muffins totally happened.
Also in this weekend’s news……I now have an instagram! Feel free to follow me (@dbandjelly) for lots of fun and/or yummy picture updates 🙂
Junior year hasn’t *quite* picked up yet. All the work is still manageable, but I’m definitely expecting things to start getting crazy in a week or two once music and gymnastics start up again.
But until things go totally nutso, lets sit back, relax, procrastinate our AP Government homework, and bake some chocolate chip cookies!
I think there are 2 reasons why these taste so insanely good. For one, I used a mixture of chocolate chips. There’s milk chocolate, semi-sweet chocolate, and dark chocolate, so as to include the whole range of cacao percentages.
The other reason is that I added kosher salt. It works perfectly to create that sweet and salty combination we all crave, without making the cookies taste disgusting. I think we’ve all made the mistake of swapping salt with sugar…it’s NOT pretty. However, 1/2 teaspoon is the perfect amount to make cookies that are fabulously balanced. Yum.
chocolate chip cookies
Adapted from Savory Sweet Life
2 oz. vanilla sugar (regular sugar is fine too)
3/4 cup of brown sugar
1/2 cup (1 stick) of butter
2 teaspoons of vanilla extract
6 oz. of flour
1/2 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup of semi-sweet chocolate chips
1/4 cup of dark chocolate chips
1/4 cup of milk chocolate chips
Preheat the oven to 360 F.
Cream butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well combined. Stir in the baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally, add the chocolate chips, mixing until well distributed.
Use a medium cookie scoop to place cookies on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the edges are nice and golden brown.
Allow the cookies to stay on the cookie sheet for an 5 minutes. Serve a la mode or with milk.