Baking Season

Baking Season

If you don’t smell it yet, baking season is upon us. May your centers be chewy and your tops perfectly golden. 

Cork Booklift by Revision holding an iPad with cookie recipe on messy wooden counter top in front of yellow mixer..

The Cork Booklift is the perfect baking companion. If you’re not familiar, the cork booklift is a solid cork book stand that keeps your page open and your cookbook out of harm’s way. All the while, it keeps your page at a nice comfortable reading angle. 

Cork Booklift by Revision holding a cookbook next to a cutting board with knife and potatos.


When the counters are floury and your hands are covered in butter, you’ll be glad to have a helping hand in the kitchen.


Check out Damein's favorite cookie recipe courtesy of "The Joy of Cooking" and Mrs Toll-house herself.

About thirty-six 2½-inch cookies

Created in the 1930s by Ruth Wakefield of the Toll House Inn in
Whitman, Massachusetts, the original recipe calls for cutting bars
of semisweet chocolate into small chunks. Chocolate chips were first
sold in 1939 to streamline this step-Joy's 1943 recipe spread the
good news: "a specially prepared chocolate may be bought for use
in cookies." We occasionally like to use coarsely chopped chocolate
instead. These cookies tend to turn out best when baked on dark
metal baking sheets.
Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie
sheets with parchment paper.

Whisk together in a bowl:

1 cup plus 2 tablespoons (140g) all-purpose flour
½ teaspoon baking soda
Beat in a large bowl until well blended:
1 stick (4 oz or 115g) unsalted butter, softened
⅓ cup (65g) sugar
⅓ cup packed (75g) light brown sugar
Add and beat until well combined:

1 large egg
½ teaspoon salt
1 teaspoon vanilla
Beat the flour mixture into the butter-sugar mixture until well blended
and smooth.
Stir in:

1 cup (170g) semisweet chocolate chips or chopped chocolate
(¾ cup chopped toasted, walnuts or pecans)
Drop the dough by the heaping teaspoon for smaller cookies, or by
the tablespoon for larger cookies, 2 or 3 inches apart onto the prepared baking sheets.
Bake until the cookies are just slightly golden on top and the edges are browned, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through.
Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool.


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