The Best Chocolate Chip Cookies

Throughout my life I have made a lot of batches of cookies. In my family cookies never lasted long and were in high demand in planting and harvest seasons. Thankfully, my family wasn't picky about their cookies, because not many of my batches of cookies were very good. It has only been in the past few months that I have learned to make good cookies. Through practice batches and reading about cookie making techniques online, my cookies have improved. Here is a list of some of the tips I have learned.

• Always use butter. It gives the best flavor. And when the recipe says soften it, don't let it melt even a bit. It is best to just let it sit on the counter till room temperature. Trying to soften it in the microwave often leads to melted butter, which does not give the dough the structure it needs. 
• Then, it is best to use room temperature eggs. Using cold eggs can cause your butter to harden up again. 
• And make sure you are creaming your butter and sugar long enough. Cream them together not just until they are mixed. But until they are very creamy. Using a stand mixer can help make this faster
• Add cornstarch or pudding mix. Both will make your cookies softer. Butter has better flavor than shortening, but it tends to make the cookies flat and crispy. Cornstarch or pudding mix counteracts this and acts as a thickening agent. 
• Always chill the dough before you bake it. This is a major step. I form my dough into balls and then let them sit in the refrigerator for at least two hours. Skipping this step will make your cookies flat and crunchy.

 Chocolate Chip Cookies

• 3 sticks butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 T vanilla
• 4 cups all purpose flour
• 2 T cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 4 cups chocolate chips

Cream butter and sugars together. Beat in egg and vanilla. In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture. Stir until combined. Stir in chocolate chips. Form into balls about an inch or slightly more in diameter. Chill for at least 2 hrs or a couple days if you don't want to eat them right away. Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy. Allow to cool on the cookie sheet for 5 minutes and then cook on wire rack. Makes 4 dozen. 

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Pretzel Rolls

Job searching is stressful! So between interviews and job application stuff, I managed a break to de-stress and to try a new recipe for pretzel rolls. Both Tyler and I love the pretzel rolls sandwiches served at our work cafeterias, so I set out to copycat those rolls. They were amazing! With a perfectly chewy, salty pretzel crust and a moist, fluffy inside, the make fun sandwiches. Plus, its hard not to just keep eating them plain. Which is what I did.

Don't they look great. Picture perfect. They taste even better. If you can't tell, I am pretty proud of them!

The secret to a great pretzel or pretzel rolls is to boil them before you bake them. Boiling them in a mixture of baking soda and water for a minute or two gives them that trademark pretzel chewiness. This is the most involved step. Then after they are boiled, brush them with egg and sprinkle with coarse salt. The egg will make them turn the pretty golden brown. Other than that it is a pretty simple yeast recipe.

Chewy Pretzel Rolls

 - 1 T yeast

 - 1 cup hot water

 - 3 T white sugar

 - 1/4 cup olive oil

 - 1 tsp salt

 - 3 cups all purpose flour

 - 2 T. wheat gluten*

 - 1 egg

Add the yeast, hot water, oil and sugar to a large bowl and mix.In a separate bowl combine the flour, salt and gluten. Add to yeast mixture. When dough forms a ball, place on counter and knead for a few minutes until smooth. Divide dough into twelfths and shape into balls. Place on greased cookie sheet, cover with a towel and let rise for 45 or so minutes until double in size. Preheat overBring 6 cups of water and 3 T baking soda to a boil in a shallow pan. In batches boil rolls for 1 minute on each side. Use a slotted spoon to remove them and place them on a well greased cookie sheet. Brush the rolls with beaten egg and sprinkle with salt. Use a sharp serrated knife to lightly slash the top of the rolls. Bake for 12-15 minutes

* instead of using regular flour and gluten, bread flour may be used.  

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