If you don’t smell it yet, baking season is upon us. May your centers be chewy and your tops perfectly golden.
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.
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.
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
1 large egg
½ teaspoon salt
1 teaspoon vanilla
1 cup (170g) semisweet chocolate chips or chopped chocolate
(¾ cup chopped toasted, walnuts or pecans)
the tablespoon for larger cookies, 2 or 3 inches apart onto the prepared baking sheets.