VLOG: the ubiquitous cookie

It has been a while since my last post.  I said I would continue blogging until I got busy and/or bored; I’m busy but definitely not bored.  My posts will probably be made at least once a month, so please google friend connect me so my new entries will pop up on your google reader!

Now what’s so special about this specific recipe of chocolate chip cookies?  That’s up to you to bake and decide.  While I personally think the recipe is a winner, there are two things about this video blog entry (or vlog) for these cookies that make them unique.  First, it focuses on chocolate chip cookie techniques and tips.  You'll see that I made the assumption that the viewer knows absolutely nothing about baking and absolutely nothing about science.  

The second thing about this cookie vlog has to do with the music selection.  I’m thrilled to introduce you to Taylor Brown.  I met him through my guitar instructor quite a few years back.  I attended a couple of his performances before and I had Taylor in the back of my mind for a project.  So I contacted him and when he got back to me to tell me he was on board, I was beyond stoked.  He gave me a few songs to pick from and I chose to feature “Scarlet" which I believe is a pretty solid track.

I hope you enjoy the vlog as much as I did making it.  I just wish it wasn't so blurry after being published on youtube :(  If you have any feedback for me, I'd appreciate it.

Salted Chocolate Chip Cookies adapted from Not Without Salt

Ingredients for approximately 15 cookies

1/2 cup (1 stick) unsalted butter, at room temp.

1/4 cup granulated sugar

3/4 cup + 2 tbsp light brown sugar, packed

1 egg

1 tsp vanilla extract

1 3/4 cups all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

6 oz chocolate (chips, chunks, or bar)

Kosher salt for sprinkling

Directions

1) Cream the butter and the sugars on medium-high speed until light, 4-5 minutes.  Scrape down the sides of the bowl a couple of times during this process.  

2) Continue mixing while adding the egg.  Make sure each egg is incorporated before adding the next.  

3) Add the vanilla.  Scrape down the bowl with a spatula.  

4) Combine the flour, soda and salt in another bowl.  Mix by hand.  

5) Reserve just a bit of the mixture.  Remove the bowl from the mixer and add the last bit of flour along with the chocolate.  Stir with a spatula until just combined.

6) Cover bowl with plastic wrap and refrigerate for at least 3 hours.

7) Allow cookie dough to reach room temperature.  Preheat oven to 360F.

8) Place mounds of cookie dough on a baking sheet covered with parchment paper.  Make sure there is about 2 inches between each cookie.  Do not crowd them and there is no need to press the dough down (if at room temperature).  Sprinkle each mound with a bit of Kosher salt.

9) Bake sheets, one at time, until the cookies are lightly golden on the edges and a bit gooey in the center, for exactly 12 minutes.  Do not overbake!  Remove sheet from oven and allow to sit undisturbed for two minutes.  Then carefully transfer cookies to a cooling rack.  Repeat with the remaining sheets.