The Blake Makes Food Chain

3 cups all-purpose flour
1.5 teaspoons baking soda
1.5 teaspoons salt (preferably sea salt? I just like it more…)
2 sticks of butter, melted and cooled so that it’s not scalding
1.5 cups packed light brown sugar
1 cup white sugar
3 eggs
2 teaspoons pure vanilla extract
Around 16 ounces (or a little less, depending on how much you like) semisweet chocolate chips

Method:

Whisk together the flour, baking soda, and salt in a small bowl.
In a medium/large bowl, use an electric mixer to combine the melted butter, the light brown sugar, and the white sugars. Obvz, mix completely.
Separate one egg and keep the yolk. Mix this yolk plus two whole large eggs into the sugar/butter mixture until smooth.
Mix into this sugary/buttery/eggy goodness around two teaspoons of vanilla. This is a lot of vanilla, particularly in my case since I use such potent stuff. You can stick with just one if you feel like it.
Once this is finished, slowly mix in the dry ingredients. Be careful not to send all of these powdery makings for loveliness across the kitchen because that would kind of botch the mission entirely.
Mix in however many chocolate chip cookies you desire!
Stick them all in perfect little spherical orbs on a greased/buttered/parchment-papered (I am non-discriminating against my no-stick weapons) cookie sheet and bake at 325 for as long as you want. Like I said in my video, I don’t trust setting timeframes at all since they are just so unreliable, but it usually takes me about ten minutes to come up with crispy-then-gooey deliciousness that tastes vaguely of toffee, thanks to the butter and brown sugar.

NOLA CHEFS BEHIND THE SCENES AT THE JAMES BEARD HOUSE

Blake — Mon, 02 Feb 2009 17:15:00 +0000

Blake — Sat, 31 Jan 2009 02:08:05 +0000