\nAnyway, I still haven’t unpacked the whole kitchen yet, and it’s still pretty messy, but here’s a shot of one corner (the corner with the oven!):
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\nRead on for the recipe!<\/p>\n
\nFlat & Chewy Chocolate Chip Cookies (from the NY Times Magazine)
\n2 cups all-purpose flour
\n1 1\/4tsp baking soda
\n1 Tablespoon kosher salt
\n8 oz butter, softened
\n1 1\/2 cups light brown sugar, packed
\n1\/4 cup white sugar
\n2 eggs
\n1 Tablespoon vanilla extract
\n2 cups chopped bittersweet chocolate (chunks and shavings)
\n1. Preheat the oven to 325F. Line two baking sheets with parchment paper or Silpat mats (which are really incredible. Really). Sift together the flour, baking soda, and salt.
\n2. In a stand mixer, cream the butter and the sugars with the paddle attachment until fluffy, about 3 minutes. Add the eggs one at a time. Add the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate. Chill the dough!
\n3. Roll 2 1\/2-tablespoon lumps of dough into balls. Place on the baking sheet and flatten to about 1\/2-inch thick patties. Space them at least 2 inches apart (they spread, remember!). Chill the dough between batches, cuz otherwise it gets super sticky. Bake until the edges are golden brown, 14-16 minutes. Let cool slightly on the baking sheet (very important step) until they hold their shape then transfer to a baking rack to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"
I haven’t had the chance to do much baking in my new oven yet, but of course the things I have baked have been new recipes, so I can’t really figure out if the oven is “working” or what. I … Continue reading