My office is a forest of seedlings. Tomatoes, regular broccoli, broccoli romanescu, kale, onions, beans, morning glories, moonflowers, marshmallow, and horehound surround me. The garlic and rhubarb outside the window are growing enormous. I am absurdly pleased. The first outdoor farmer's market, with produce from local greenhouses and the Annapolis Valley, is just a week and a half away.
I, of course, am celebrating with cookies. This fabulous recipe is a rip-off of a Martha Stewart recipe (that I tore out of a magazine at the bank whilst waiting for an appointment). I have always liked soft chocolate chip cookies but have never found any at the store made with natural ingredients. These will stay soft at least a couple days (and if there are any left after that, it means you didn't make 'em right!) As always, ingredient quality is key--especially the chocolate. Life is simply too short for bad chocolate.
Ingredients
1 1/4 C flour
1/2 tsp salt
1/4 tsp baking soda
7 Tbs unsalted butter at room temp
1/4 C white sugar
1/4 C packed brown sugar
1 large egg at room temp
1 tsp vanilla extract (or so; I always add a little extra)
3 Tbs creme fraiche (make your own! I explain how here)
3/4 C dark chocolate chips or chunks
3/4 C semisweet chocolate chips or chunks (I used a couple Scharffen Berger chocolate bars I got at the dollar store--I put them in a ziplock and beat them with a hammer until I like the size range of the shards. Diversity = yum.)
Directions
Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars together, then add egg and vanilla. Combine until fully integrated, then add dry ingredients and creme fraiche. Stir in chocolate bits. Grease a cookie sheet and drop balls of dough on it, sizing to suit (I like little cookies), about 2 inches apart. Bake until the centers are set and the cookies are a pale golden brown, about 8-12 minutes, depending on the size of your cookies.
Enjoy! And you're welcome in advance.
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