I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin.
The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right?
My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change.
And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video.Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!
Ingredients for about 32 Chocolate Chip Cookies (depending on size):
2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)
1 teaspoon baking soda
2 sticks (1 cup) very soft unsalted *butter (be sure the butter is room temp, and very, very soft!) *I used a high-quality European-style butter, and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.
Well, "veggie week" at the Today Show has come and gone, and I may have converted Carson (and Savannah) a teeny, tiny bit with my greek yogurt eggplant dip (however it's true, eggplant is technically a fruit... whatevs). If you missed yesterday's segment, or want the recipes (plus a delicious bonus stuffed eggplant recipe), check everything out here!
AND, I'll be back on TODAY on Monday, baking up something summery and sweet.
If you're unfamiliar with my "TODAY tonight" series, it's when Carson won't stop talking about something he ate at work, so I make it at home to shut him up. However, this time around, I didn't even have to wait to hear him rave. I was watching Aarti Sequeira on the show and I instantly wanted everything she cooked. She made cauliflower three ways, and I could practically taste the vibrant, Indian flavors through my TV screen.
It was the "cauliflower steak" with a lime yogurt sauce that made me run to the store for the vegetable. I cook cauliflower a lot, but something as simple as cutting it differently and marinating it with different spices completely transformed it for me. I am obsessed. Even my son loved it! I will make this again, and again, and again. Recipe here.
And speaking of Today Food and vegetables, I will be there tomorrow trying to get Carson to eat a particular one he doesn't like... wish me luck!
We served it with a version of this salad because we just can't get enough.
There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.
Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.
As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!
After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
2 ripe, sweet, but not soft peaches (must be “freestone”)
Here's a great little salsa that's perfect with grilled pork of some sort, or with chicken. I hope you'll enjoy it! Nectarine Salsa 2 large nectarines, diced 200 g cherry tomatoes, quartered 1 red onion, finely diced 1 lime, juiced 2 tbsp mango chutney 1 tbsp olive oil salt, pepper
Mix everything together and let it sit for a little while before serving.
People, it's hot. Like, real hot. Like, I thought I'd sit outside for a minute with my computer and let my just-showered-hair (after 3, fine 4 days) dry in the summer breeze until I realized my boobs were already sweating HOT. When it's this hot, I feel the need to eat really light, probably because my body feels bloated and heavy and I also want nothing to do with the kitchen. This is, eat lots of vegetables (and sip white wine for lunch?) type of weather. But I always forget how easy it is to throw a salad together for lunch. For some reason it doesn't SEEM easy, but with leftovers involved and some minor weekend prep, a week-day salad can be effortless. See the one I just made below...
1 bag frozen quinoa with vegetables* (or 2 cups cooked quinoa)
3 cups baby kale
1 cup shredded roasted chicken
1 avocado, diced
3 Tbsp pine nuts, toasted
1/3 cup crumbled greek ricotta** (or goat cheese, or feta)
Balsamic glaze
Olive oil
Salt and pepper
Prepare quinoa as instructed on bag (I did this Sunday night and kept it in tupperware). Assemble rest of ingredients and toss. Drizzle with balsamic glaze and olive oil, and season to taste with salt and pepper.
*Found this in the organic section of the freezer.
**Sometimes I get in a feta/goat cheese rut, so I tried this Greek ricotta the other day and I'm OBSESSED! So creamy.
I think I’m going to start a new tradition, where the first video I post after a vacation, is whatever the most delicious thing I had during my time away was. I don’t want to spoil the surprise, but I can tell you it involved peaches, and was amazing. Stay tuned!
For our second week of Instagram Baking Challenge, we made these overnight rye buns. I wasn't crazy about the result - they look pretty but tasted a bit boring. So no recipe this time! But do follow us on Instagram and join in the fun!
In case you missed my Today Show segment yesterday or need the Bow-Tie Pasta with Arugula Pesto recipe, click here for both! And I'll be back next Thursday... trying to get Carson to eat his veggies. It should be entertaining :) Have a great weekend!
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