Happy Blogaversary! (I’m fairly certain that is not a word) It was 4 years ago today that I opened my blog. The only reason I started Erica’s Edibles was so I could participate in the Daring Bakers monthly baking challenge, I had to have somewhere to show the challenge results. I had no idea I would love blogging so much. I thought I would post my monthly challenges and that would be the end of it. Erica’s Edibles has become an addiction, all I want to do is bake and post! Over the past 4 years I have posted 186 entries, not all were fantastic, but I enjoyed doing every one of them. Even though it sounds kind of silly, a blogaversary, it is really just another excuse for me to bake something and post it!
My blogaversary post will be CCCC #5. I have to sneak one more batch of chocolate chip cookies in before Lent starts. Each year during Lent I give up ALL junk! As a baker this is very hard. I still bake things for other people but I can’t continue my CCCC during Lent because I can’t try them! So, this will be the last Chocolate Chip Cookie post until after Easter.
I have wanted to make this Chocolate Chip Cookie recipe from Cookies & Cups since I first started this challenge. The picture sucked me right in, I was totally mesmerized by it, they are huge, thick, and look ooey and gooy in the center, they look perfect! Every time I decide I am going to strike into a batch for the CCCC my eyes immediately go to that picture (on my Pinterest board) I get all exited, mouth waters, and then I remember the dough needs to sit AT LEAST overnight in the fridge!!! Well, this time I remembered and planned ahead. Thank you to Shelly, at Cookies & Cups for this recipe, you should check it out, there are quite a few more recipes I will be trying from there.
Chocolate Chip Cookie Challenge #5
1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips (I could not find good quality minis so went with regular size)
1. Cream butter and sugars together
2. Add in eggs and vanilla and continue mixing until incorporated
3. Stir in all chocolate chips until evenly distributed
4. Add in flour, baking powder and soda and coarse sea salt
5. Mix until evenly incorporated
6. Now for the torture! Cover dough with cling wrap and refrigerate overnight, or up to 48 hours! Are you kidding me? refrigerate at least overnight? How does one get all this together and not bake them? Talk about anticlimactic! All I have to say is, they better be worth the wait.
7. The next day……When ready to bake preheat oven to 350°
8. I used a 3 Tbsp cookie scoop (until it broke from the stiff dough, then resorted to weighing each cookie 2.5 oz) and placed 6 cookies on a sheet on baking sheet.
9. Bake for 9-10 (Mine took 14 minutes) minutes until edges are golden brown.
10. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.
We need to take a minute and just look at these cookies….
Crisp outside layer…
Check out the inside of these cookies!
These cookies were so worth the wait! As much as I complained about having to let the dough sit overnight, I have to admit, it was worth it. The cookies baked up perfectly! Each cookie was thick and evenly golden. This was the first cookie that I was happy with the thickness, they were over a half-inch thick, they looked perfect! Now for the centers… I broke one of the cookies open and cracked through the thin crispy layer I was pleasantly surprised with the soft moist (not raw) centers. As for the taste? Delicious! The cookie had amazing texture. The outer crispness accented the wonderfully soft and chewy centre. It was one of those moments where when you take a bite you stop chewing, close your eyes and think ‘wow, that’s a good cookie!’. The taste of these cookies were different then any other chocolate chip cookie that I’d ever had. There were just enough mini chips that you got many in every bite, just sweet enough AND THEN you get the hint of sea salt which brought my taste buds back to life. The salty sweet combination was excellent!
This recipe is now the one to beat, if that is even possible! I will continue to try different recipes but they are going to have to be pretty amazing to beat this one. I am so glad that my last CCCC recipe before Lent (6 long weeks of no treats!) was a success. Thank you to Shelly at Cookies and Cups for this amazing recipe!