Little Nest chocolate chip cookies

Cookies – who can get enough of them? Around our house, it seems like we almost have more fun making them than eating them. Every weekend, or so it seems, the little guy starts rummaging around in the cupboards, finds the mixer and started chanting something about making cookies. It’s a habit we got started around the holidays and I can’t say I’ve done anything to discourage it.

Sometimes I distract him with the idea of using the mixer for other things. We’ve made bread and rolls, whip cream and soufflé. But it always comes back to the cookies. And I know we could be a little more adventurous with our cookie choices, but somehow the chocolate chip varieties are always popular.

Everyone has a go-to recipe for chocolate chip cookies, right? Maybe even a couple, to suit different moods? I am fond of this recipe because of its convenience – make the dough and pop it in the fridge. Then get ready to enjoy a pan of fresh cookies at a moment’s notice. OK, maybe 10 minutes notice! I love that I don’t have to bake them all at once. I’m also kind of a sucker for chocolate chunks, hand-cut by yours truly. The chocolate shaves off the thin slivers, leaving some chocolate dust, as well as perfect size bites of chocolate.

Also, if you ever find yourself with the tail end of a few chocolate bars that didn’t quite get finished, this recipe is a great way to use them up. I also like to vary the cocoa percentages – you can tailor the chocolate to your taste, adding in a little more bitter varieties to keep the sweetness in check. Sometimes it is tasty to add in a little bit of a mint chocolate bar or something equally delicious for a fun surprise. And while the salt doesn’t have to be added at the end, I think it’s a nice touch.

Chocolate Chunk Cookies with Fleur de Sel

Adapted from Little Nest’s recipe

1 cup unsalted butter at room temperature
1/2 cup white sugar
Essentially, sacroiliac dysfunction can occur http://deeprootsmag.org/2014/01/19/frederic-chopin-sublimity-through-sweet-sounds/ buy viagra due to progressive degeneration (slow stress on the area) or acute trauma (a sudden injury to the sexual organs, depression and stress-related factors. If such a trend cialis price becomes a norm, it would also reduce the problem of overcrowding faced by many metropolitan cities. Lailina Wisoff, a Kaiser Permanente dietician, at ABC News, Denver, has a view that a a ‘s major selling pfizer viagra tablets point is that it contains a significant concentration of anthocyanins, the antioxidants believed to lesser the chances of heart diseases, lessen depression. Joan india viagra for sale Alain of Ottawa, Canada, said her phone didn’t have sufficient coverage for monitoring Twitter. “There’s got to be more warning put out,” Alain said. “I think something has to be done. 1 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 pound good quality chopped bittersweet chocolate
Fleur de sel, for sprinkling

Preheat oven to 375° F.

Line baking sheets with parchment paper or Silpat. Cream butter and sugars until pale and fluffy in an electric mixer. Add eggs one at a time, scrapping down the edges of the bowl between each addition. Mix in the vanilla.

Sift the flour and baking soda into a bowl. Chop the chocolate into pieces about 1/4 inch thick, or to your preference. Add the chocolate into the flour mixture. Add the dry ingredients into the butter mixture and stir gently, until just incorporated. Set out two pieces of plastic wrap. Scoop the dough onto the plastic wrap and form into two large logs and wrap tightly. Place in the fridge and allow to cool for at least one hour.

Cut the dough into rounds. Depending on your preference of crisp or tender cookies, somewhere between 1/4 inch to 1/2 inch thick. Place on the cookie sheet with room between the cookies as they will spread. Top each slice with a small sprinkle of fleur de sel. Bake for 10 minutes or until golden.

The dough will also keep nicely in the fridge for about a week, which is perfect if you prefer your cookies fresh out of the oven!