When we picked Tbug up on Friday night from cheer practice I told her that grandpa had sent me a recipe for cookies one day a while back in an email and that if she was game, we’d have to make grandpa some cookies this weekend. I think she was done for that 😉
Saturday we went to Kansas City for the day so Sunday was the day to make cookies. She was doing a fundraiser for school so we went to visit grandma & grandpa but weren’t able to get the cookies done before we headed their direction so it was my responsibility to take them to him at work the next day (we work at the same place) but I forgot them accidentally. #momfail.
That’s ok I forgot a bunch of other things too, stuff I needed for work, so hubby was able to get them to me at lunch time. #husbandforthewin.
Anyway, back to Tbug, that kid is getting GREAT in the kitchen. She doesn’t want to be a nurse or a vet or a this or a that so I suggested to her maybe she should be a chef someday. She kind of liked the idea… but she has many years to contemplate what she wants to be. What I do know is she’ll be a great home cook if nothing else!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt
Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
|I swear, all I’m doing in all of this is standing there watching her.|
Using a spatula, fold in chocolate.
We decided that since I had a Silpat and have had for years, but never ever, not once used it, we’d give it a whirl.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.
Oh and I have no idea where my dad found the recipe, all I know is the author’s name is Alison Roman.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Maldon or other flaky sea salt