So, supposedly today is chocolate chip day. I imagine there is a day out there for anything you could think of or come up with to honor, but I say we need things to celebrate especially during quarantine.
God desires us to delight in things. What is it that gets your fancy? If it is not chocolate chips, what can you celebrate today?
There is so much in life for us to delight in. We can start with the Lord – His goodness, faithfulness, love.
“Delight yourself in the Lord, and he will give you the desires of your heart.” Psalm 37.4
Also, when we turn our hearts towards gratitude and enjoy the many things we have to be thankful for, it sure makes life a little sweeter.
So, go ahead eat those chips and celebrate the fact you are alive and have taste buds to enjoy them.
Although chocolate chip cookie day is not til August, I say go bake a batch today. (See some famous recipe options and cooking tips below.)
Then go share them with your neighbors (socially distanced of course) or drop some at the door step of relatives or friends.
In these trying times, spreading a little joy will definitely help you…
What other ideas do you have to spread joy during these crazy times? Please comment below so we can all apply them too.
Neiman Marcus Chocolate Chip Cookie Ingredients
- Rolled oats
- All-purpose flour
- Baking soda and baking powder
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Semi-sweet chocolate chips
- Milk chocolate bar
- Preheat oven. Line baking sheets.
- Grind outs in a food processor.
- In a bowl whisk together ground outs, flour, baking soda, baking powder and salt.
- In an electric mixer cream butter and sugars.
- Mix in eggs one at a time then blend in vanilla.
- Blend in flour mixture, then mix in chocolate chips and chocolate, and walnuts if using.
- Scoop dough out nearly 1/4 cup at a time and shape into balls.
- Transfer to baking sheets and bake until set.
Just be sure to under-bake these slightly so you don’t end up with a dry cookie. The centers should be moist and chewy and you should have those buttery, crisp edges.
You’ll know that these homemade chocolate chip cookies are ready to come out of the oven when they’ve gone a light golden brown around the edges and on top. The centers of these cookies will be slightly moist when you take them out of the oven.
It’s best if you use unsalted butter, otherwise these cookies might be too salty. Remember that you’re also adding in 3/4 teaspoon of salt as well.
These Neiman Marcus chocolate chip cookies can be kept in a sealed container on your countertop for several days. If they go a bit stale, just dunk them in a little milk.
To freeze these cookies, let them cool completely on your counter. Then freeze them in a freezer-safe bag and reheat them in the oven on a low heat when you’re ready to enjoy the leftovers.
A few more tips:
- Under-bake the cookies. These homemade chocolate chip cookies won’t look completely done when you take them out of the oven, but remember that they’ll continue cooking on the hot cookie sheet.
- The butter should be softened, but still slightly firm when making the cookie dough.
- If you don’t have a chocolate bar, you can add in more chocolate chips instead.
Above recipe and tips from classycooking.com
Disney’s Grand Floridian Resort & Spa Chocolate Chip Cookies Recipe
This recipe makes about 3 dozen medium or 18 large cookies
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks butter), softened
1 cup packed brown sugar
3/4 cup powdered sugar
2 teaspoons vanilla extract
12-ounce bag semi-sweet chocolate chips
Preheat oven to 330°F.
Sift flour, baking soda and salt into a large bowl and set aside.
Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
With mixer running, add eggs, one at a time, then add vanilla.
Mix until combined, scraping sides of bowl.
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large.
Classic Toll House chocolate chip cookies
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet):Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Above recipe from verybestbaking.com
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