baking, baking, baking!

fall is here! and my beloved pumpkin has been making a grand appearance into some recipes!
i was on a mission to find the best, PERFECTLY ooey-gooey chocolate chip cookie recipe, -and NOT the one from the back of the Toll House package, because we all know its not a masterpiece.
So, after becoming obsessed with food and baking blogs, I have found one. If you want awesome, bakery fresh chocolate chip cookies, you must try it!
from browneyedbaker.com

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)

Makes about 18 large cookies.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

It seems complex, but it is all worth it in the end! Let me know how it goes if you give it a try!

SOFT PUMPKIN COOKIES. (I have some requests for posting so here it is:)

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 cups granulated sugar

1/2 cup butter, softened

1 cup pumpkin puree (i cut a pumpkin into cubes and bake in a shallow baking dish covered with foil for about 45 min- 1hr on 375/190. until you can poke it with a fork. let cool and mash up! VIOLA!)

1 large egg

1 tsp vanilla

preheat oven to 350 F and grease a baking sheet, or line with parchment paper. combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a larger bowl, beat sugar and butter until well combined. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounding tablespoons onto prepared baking sheets. (FYI, the smell is just DECADENT!)

bake 15-18 mins until edges are firm. cool on baking sheets for 2 mins; remove to wire racks to cool completely.

drizzle with glaze:

combine 2 cups sifted powered sugar, 3 tablespoons melted butter and 1 tsp vanilla extract in a small bowl until smooth.

ta-daa! 

i also found a recipe for my beloved cardamom biscotti! and for the first time in my life, i will admit it was from MARTHA STEWART! i have been stealing her chicken recipes..MMM! here i am, i cant believe this, promoting martha.. 

friday= no school for louise! our baking mission= PRINCESSTÅRTA!!!!

i will make sure to take photos of that! :)

happy fall!

xoxo