hello! forgive my absence - i've been with my tall, dark, and handsome fiancé in florida for the past few days and i made the executive decision not to bring my computer. i anticipated the vacation the way you sometimes have to pee. i was fine to wait for weeks leading up to it, but for the last few days i was so excited i could barely wait to go. the weather wasn't exactly what i expected - new york city and naples florida seemed to change climates for a few days, and we got their cold and rainy while new york was bestowed with sunny, warm weather, but by friday the sun came out and i got plenty of it. too much, in fact, and i'm still pretty flushed with a slowly-fading sunburn. despite all that, we had a really wonderful time; i learned how to fish (and discovered i'm either kind of good at it or just had some awesome beginner's luck,) swam almost every day and got some quality thrifting in. i should have a few good pieces for the shop this week, this one included.
also while in florida i discovered (or rather, was led to) a store called "the best of everything," which is basically just a gigantic room filled with every style of necklace, ring, and clutch purse you can imagine for next to nothing. it was extremely overwhelming (and poor sam was the only guy in the entire place) so i panicked and picked a single brooch, which i'm actually pretty delighted with. i'll post that and other thrifted finds later this week. in the meantime, though, in keeping with that theme, here is a recipe for the best chocolate chip cookie i've ever tasted.
i snagged this one directly from cooks illustrated. my only change to their incredible recipe is to use kosher salt instead of table salt; i like things a little on the salty side, though, so it may not be for you.
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
1. adjust oven rack to middle position and heat oven to 375 degrees. line 2 large (18- by 12-inch) baking sheets with parchment paper. whisk flour and baking soda together in medium bowl; set aside.
2. heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. stir remaining 4 tablespoons butter into hot butter until completely melted.
3. add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (smaller baking sheets can be used, but will require 3 batches.)
5. bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. transfer baking sheet to wire rack; cool cookies completely before serving.
you can find the recipe, and related notes, here.
okay. i think i have comments to respond to and whatnot, but i wanted to do a quick post just to get me back to reality. much love and more soon!
The Edge of Everything
6 hours ago