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My daughter recently discovered a chocolate chip cookie recipe on Pinterest to end all recipes.
Some things that make them so good: these gourmet cookies take cake flour and bread flour, instead of regular all-purpose flour. The dough needs to be refrigerated at least 24-36 hours before baking. No Tollhouse or no-brand chocolate; use Ghirardelli 60% cacao chocolate chips. Sprinkle them with coarse salt (like Kosher) before baking. I'll post a link to the recipe further down.
The recipe says to use 1/3-cup measures to measure out the dough. That's a 5-inch cookie! My daughter didn't make them that big.
She was taking them to work for a party, but was nice enough to leave some for Mr. Beautiful and me. I am one that thinks a piece of pie or a couple cookies, with a cup of coffee, is a good breakfast.
|my dear grandmother hand-painted this little tray|
|I broke the cup but kept the pretty saucer|
|a friend gave me this vintage copy for my birthday this year|
Lest you think all I do is eat carrot cake and pancakes and chocolate chip cookies . . .
Ha! It just struck me that the picture of the book Sense and Sensibility is perfect for this post! Fruit and vegetables (Sense) and chocolate chip cookies (Sensibility). There's room for both.
The cookie recipe can be found here.
Linking with . . .