Today is a red-letter day …in French we would say “un jour à marquer d’une pierre blanche” … to make my own little expression I will mix them up and say : today is a white-letter day !!! Why ? because I made my first sale on etsy ! Actually I made 2 sales from one single customer. I’ve been working so hard on this project , it really cheers me up.
Thank you so much my dear first customer … you won’t regret it :)
Consequently I’ve decided to celebrate this la-marquise-des-anges –scale big event . what better way to celebrate it as it should be than some homemade comforting food. You may have already figure that fact out : everything is somehow or other food-related with me. My husband never complain about this ? wonder why ? don’t you? As time is running out here I ‘ve chosen a simple yet-always-a-hit recipe. I now know it by heart and it takes me a few minutes to put everything together. You’ve seen it everywhere on the web already…but honestly don’t you feel like having one right now ??
The little touch de Madame la marquise : I put a huge chunk chocolate chips right in the middle of the cookies. ...see the result I get ... For a few recipes I rather knife cut chocolate chips myself ... I can have pieces with the shape and the size I want ... As years go on ... I’ve somehow became the diy pépites de chocolat (chocolate chips) master ... ;) ;) ;)
Martha's stewart soft & chewy chocolate chips from holiday 2005 issue.
You can get the recipe here .
Soft and Chewy Chocolate Chip Cookies
Serving: Makes about 3 dozen
2 1/4 Cups all-purpose flour
1/2 Teaspoon baking soda
1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup packed light-brown sugar
1 Teaspoon salt
2 Teaspoons pure vanilla extract
2 large eggs
2 Cups semisweet and/or milk chocolate chips, (about 12 ounces)
Preheat oven to 350 degrees;. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to several days.
To be honest I have never had the occasion to store these cookies. It is like a magic spell in my house make them disappear….